Chef Jade
I learned why certain ingredients were used in different regions of countries vs. others, why some dishes are served cold in Southern France vs. being served warm in Northern France, and the different ways of handling chopsticks in Japan vs. China. All these new experiences and knowledge made me so excited and I was bursting to share it with someone, so I thought the best way to do that was a blog. And that’s how Cooking With Jade was born. So, take a look around and let me know what you think!
April 22, 2026
From Root to Plate: The Health Benefits and Versatile Uses of Radish
The radish is not just a garnish; it’s a bridge between my Japanese heritage and my life now in the bustling heart of NYC. It’s a staple that
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April 17, 2026
The Viral Spring Onion Pancake Hack for the Crispiest 10-Minute Breakfast
This rice paper hack isn't just a shortcut; it’s a way to honor the textures of a classic scallion pancake—that perfect shatter-crisp exterior
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April 13, 2026
The Spring Onion Guide: How to Use, Cook, and Store Your Seasonal Green Gems
There’s something about the first sight of those slender, vibrant spring onions that hits me right in the soul. They represent a fresh start, a
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April 7, 2026
The Asparagus Glow-Up: Health Benefits, Recipes, and Why Everyone’s Talking About It
Asparagus is having its shun moment—the exact point where flavor and nutrition are at their peak. From boosting skin radiance to providing a
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March 31, 2026
What Is Mint Good For? Uses, Benefits, and Recipes
Mint is so much more than a plant; it’s a vibe, a medicine, and a culinary bridge. Whether you’re using it to settle your stomach, brighten up a
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March 23, 2026
Peas in Cooking: The Small Ingredient That Makes a Big Impact
Peas are so much more than a side dish; they are a rhythmic pulse in a recipe. They represent a beautiful intersection of Midwestern roots and
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March 17, 2026
The Power of Lemon: How One Ingredient Can Transform Your Cooking
Lemon isn't just a fruit; it’s a tool for transformation. It’s the ingredient that bridges the gap between a dish that’s "good" and one that
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