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Welcome! If you’re new to Kitchen Confidante®, I’m so glad you found me on Instagram!

If you’re looking for a recipe that I recently shared, simply click on the photo below and it will lead you to the printable recipe! I hope it inspires you in the kitchen, and if you’re looking for more, you’ve come to the right place!

Happy cooking!
— Liren

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Nov 8

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Butternut Squash Butter Chicken! 🍗

🥣 Comment ‘RECIPE’ and I’ll send you the link!

One of my personal favorites from my cookbook! This recipe has many elements of a traditional butter chicken, but with a secret ingredient: butternut squash.

I like to blend butternut squash in dishes when I’m looking for creaminess but want to save on calories from heavy cream.

I take liberties with this recipe, and while it may not be traditional, I like that this version sneakily adds an extra serving of vegetables without taking away from the spirit of the dish.

https://kitchenconfidante.com/butternut-squash-butter-chicken

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Nov 6

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Nov 4

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Kale and Quinoa Fall Salad with Pears 🍐

🥗 Comment ‘PEAR’ and I’ll send you the recipe link!

Celebrate autumn with this fall quinoa salad full of hearty kale, sweet pears, feta, and pomegranate and walnuts!

The quinoa is also an excellent source of plant-based protein and since so many of us are trying to find ways to increase our protein intake, this is salad is perfect for this time of year!

But protein aside, it’s just one beautiful salad and it is ideal for weeknights and beautiful enough for your holiday table.

https://kitchenconfidante.com/kale-and-quinoa-fall-salad-with-pears

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Nov 2

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Dark Chocolate Orange Cookies 🍫 🍊 If you love the magic of chocolate oranges, these cookies are just for you!

🍪Comment ‘RECIPE’ and I’ll send you the link so you can elevate your chocolate chip cookie game!

As we head into the holidays, I knew I had to bake a batch of these dark chocolate orange cookies from @phillipashley cookbook For the Love of Chocolate after I interviewed him on the podcast. It’s become a fast favorite, and I love how it layers the orange flavors in each bite, from the orange extract and freshly grated zest to the morsels of dried orange slices that have been reconstituted in Grand Marnier. Bliss!

It’s definitely one to add to your holiday cooking holiday baking list!

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https://kitchenconfidante.com/dark-chocolate-orange-cookies

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Oct 30

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Oct 18

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Candied Citrus Peel 🍊✨ After my interview with Mary Bryant Shrader of @marysnest in Episode 115 of the Kitchen Confidante Podcast, I dove into her cookbook, The Modern Pioneer Pantry. I knew I had to try her recipe for candied citrus curls! Due to the size of my fruit, I had to pivot to simple Candied Citrus Peels, but what a delicious and tasty treat! They’re going to be perfect for garnishing my holiday trifle!

Comment ‘recipe’ and I’ll DM you the link to save or print.

#kitchenconfidante #modernpioneercookbook #candiedcitruspeel #candiedcitrus

https://kitchenconfidante.com/candied-citrus-peel-an-easy-step-by-step-guide

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Oct 16

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Oct 11

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Pear, Walnut and Gorgonzola Pizza! 🍐 I revisited this sweet and savory surprise from the archives and gave it a refresh 📷 Sweet pears, earthy gorgonzola (cambozola is also beautiful), and crunchy walnuts are drizzled with rich honey for the ultimate autumn flatbread! All that is missing is glass of wine.

This pizza is my love letter to both my homes. It marries my love of pizza from my youth in New York with the gorgeous California-grown pears and walnuts from the orchards that I see as I drive through this beautiful state I now call home. 💚

https://kitchenconfidante.com/pear-walnut-gorgonzola-pizza-recipe

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Oct 8

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Every fall, I make my mom’s autumn cake, and today I’m using gorgeous California-grown pears and walnuts in partnership with my friends Cultivate California @cultivateca 🍐 I can’t think of a better way to celebrate fall! 🍁

I’m always amazed at the bounty of California agriculture — did you know that 23% of the pear supply in the U.S. is grown in California, most of which comes from the beautiful orchards in the Sacramento/San Joaquin Delta? Pears have a rich history of cultivation in the Delta, dating back to the Gold Rush, thanks to the hard work of settlers and Chinese immigrants. What is also impressive is that California-grown pears are grown using about 57% less water than the global average! I am always amazed and grateful for how the farmers in my beautiful state cultivate our soil and feed our country.

I marvel at how lucky we are each time I peel the pears and drop them into the cinnamon and vanilla-scented cake! As the aroma of autumn fills the air, I know my mom would approve of this version of her cake, with its sweetly studded pears and rich walnuts!

Comment ‘recipe’ and I’ll DM you the link to save or print.

#CAWater #KeepTheStateOnYourPlate #FoodGrowsWhereWaterFlows #CaliforniaAgriculture #kitchenconfidante

https://kitchenconfidante.com/pear-walnut-cake

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Oct 4

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To celebrate Filipino American History Month, let’s make Pancit Palabok! 🇵🇭This Filipino rice noodle dish with a rich pork and shrimp sauce is garnished with smoked fish, eggs, and crumbled chicharron — a fiesta of flavors!

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https://kitchenconfidante.com/pancit-palabok-filipino-rice-noodles-with-pork-and-shrimp-sauce

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Oct 3

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Sep 19

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Sweet Coconut Sticky Rice with Mango 🥭 I’m craving a trip to the tropics, so the next best thing is making one of my favorite desserts ! This classic dessert in Southeast and South Asia is made with luscious, coconut scented glutinous rice, and slices of silky fresh mango. Who wants a bowl!? 🥣

https://kitchenconfidante.com/sweet-coconut-sticky-rice-with-mango-recipe

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Sep 13

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Zucchini Bread! Weekends are for baking, and zucchini bread is a must while zucchini is still in season! The season extends well past summer here in Northern California, so once we begin to transition into autumn and the temptation to stay in and bake all day sets in, a warm loaf of zucchini bread is the perfect quick bread to bridge the seasons (especially when you’re not quite ready for pumpkin).

This easy, moist quick bread is full of good-for-you zucchini, dried cranberries, and chocolate chips!

https://kitchenconfidante.com/zucchini-bread-recipe

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Sep 10

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Slow Cooker Bánh Mì Vietnamese Sandwich 🥪 It’s time to dust off the slow cooker! This is the time of year when I need a little extra time, and the slow cooker is like having help in the kitchen! I love the Bánh Mì fusion of flavors, the influence of French and Vietnamese cultures, and the gorgeous toppings that transform it from plain Jane bread and pork to something spectacular, and in this recipe, it’s made with the ease of the slow cooker. You can also save time and make it in a pressure cooker!

https://kitchenconfidante.com/banh-mi-vietnamese-style-sandwich-recipe

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Sep 7

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Strawberry Shortcake! 🍓 🍰 I was at the farmer’s market today, and the strawberry scene was still going strong! I couldn’t resist picking up a tray, and my plan is to make my shortcakes tomorrow. This recipe happens to be completely vegan/dairy-free. The coconut whipped cream is bliss!

https://kitchenconfidante.com/strawberry-shortcake-vegan

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Sep 4

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Avocado Pesto Pasta with Chicken Sausage – Last night, I revisited this oldie but goodie! It doesn't get any simpler, and this kind of recipe is perfect for busy weeknights. Simply toss your noodles in a creamy avocado pesto sauce, garnish with chicken sausage and blistered summer tomatoes, and brighten it with fresh basil and red pepper flakes! The avocado adds creaminess, good fats, fiber, and protein - yum! 🥑

https://kitchenconfidante.com/avocado-pesto-pasta-with-chicken-sausage

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Aug 29

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Grilled Fish Tacos with Creamy Avocado-Cilantro Sauce - aka my favorite get-out-of-a-rut meal! 🌮 Plus, with summer threatening to come to a close, we need to squeeze in as much grilling as possible! Between you and me, my favorite part is the creamy avocado-cilantro sauce. A little bit garlicky, and velvety from the avocado, it’s a refreshing twist to a dollop of plain crema or sour cream. So good!

https://kitchenconfidante.com/grilled-fish-tacos-with-avocado-cilantro-sauce

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Aug 14

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Artichoke Salad with Fried Mozzarella 🥗 Utter the words “fried mozzarella,” and most people automatically picture the greasy mozzarella sticks from a dingy bar dipped in marinara sauce. Bar food. But I want to change that.

Crispy mozzarella, coated in breadcrumbs and fried to golden perfection with its ooey, gooey, cheesy center, it turns out, is perfect in a salad. Better than croutons, you might say! Paired with flavorful artichokes, fresh greens, and a simple vinaigrette - this is my kind of summer salad!!!

https://kitchenconfidante.com/artichoke-salad-with-fried-mozzarella

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Aug 11

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Externship is the final step in culinary school - the culmination of many months of learning, and the opportunity to apply your training in a fast-paced, professional kitchen. I was grateful to immerse and challenge myself at The Claremont Resort and Club - this iconic and historic hotel is set in the hills of Berkeley, deeply embedded in the culture of the Bay Area. While it was a place I held dear for special celebrations in my personal life, I came to appreciate it as an incredible professional setting to learn from some of the hardest-working chefs and cooks I have met. I never imagined that I would work in such an enormous kitchen, develop a different kind of physical stamina, or work at such a large scale. I soaked up every one of the 200+ hours like a sponge, and experienced such a range of emotions - nervousness, confidence, humility, frustration, pride - but most of all, gratitude. It took me out of my comfort zone, and I learned so much, not just about the industry and hospitality, but myself. Everyone I met was exceptionally kind and welcoming, and I am very thankful to Chef Joseph Paire @chefjosephl for allowing me to close out my formal training @iceculinary in his kitchen @claremontresort . Much gratitude to Chef @hbanuelosm and Chef Victor, too!

Thank you, too, for the support of friends and family as I chased this bucket list dream! My kids and hubs have been so patient. My instructors at @iceculinary have been so inspiring, and I’m so thankful for @thelemonbowl, and her support, too! So happy to finally be done with culinary school! 👩🏻‍🎓

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Aug 9

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Oatmeal Pancakes! 🥞 It's the weekend, the perfect time to make pancakes! These oatmeal pancakes are like overnight oatmeal meets buttermilk pancakes, perfect for those mornings when you need a robust start to your day. Prep them the night before - I like to make a big batch and freeze them for a midweek breakfast treat!

https://kitchenconfidante.com/oatmeal-pancakes-recipe

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Jul 30

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Grilled Pork Skewers with Balsamic Marinade! Fire up the grill for flavorful pork tenderloin marinated in my favorite power players: balsamic vinegar, dark soy sauce, garlic, and spicy seasonings! It cooks in minutes - and the leftovers are just as delicious!

https://kitchenconfidante.com/grilled-pork-skewers-with-balsamic-marinade

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Jul 22

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Almond Butter Granola - I have been on a Greek yogurt and granola kick this week! It’s a wholesome, satisfying start to some really long days, and I love how this easy, homemade granola recipe is made with heart-healthy nuts, seeds, and no refined sugar. What’s your favorite way to eat granola?

https://kitchenconfidante.com/almond-butter-granola
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Jul 14

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Seared Ahi Tuna Tataki – when it’s too hot to cook, and you crave something cool and refreshing! A flash in the pan is all you need, and a simple ginger, lemon, and soy dressing add a pop to this dish. You can also serve it as a salad!

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https://kitchenconfidante.com/seared-ahi-tuna-tataki-recipe

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Jul 4

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Red White, and Blue Berry Coconut Slushies! Who else has fond memories of summer slushies? For the 4th of July, I thought I would layer them up, old-school style, and I think these red, white, and blue slushies would be festive for both kids and grown-ups! You may want to add a splash of vodka or tequila (or pick whichever poison makes you happy) to make it even more fun (for the grown-ups, of course 😜). I leave that up to you!

https://kitchenconfidante.com/red-white-and-blue-berry-coconut-slushies-recipe

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#summerslushies #4thofjulydrinks #summerdrinks🍹☀️

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Jul 2

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Fireworks Pasta Salad! This has been a family favorite for almost 15 years, and it's the pasta salad my husband begs me to make every Fourth of July! This classic macaroni salad has a fiery twist, thanks to spicy dill pickles and an extra dose of heat in the dressing. And while I originally gave it its funny moniker because each bite is like fireworks, I promise it's perfect for all your summer barbecues and picnics!

https://kitchenconfidante.com/fireworks-pasta-salad-recipe
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Jun 18

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I’m sick in bed, which stinks, but on the bright side, I actually have a moment to get caught up here in IG land. In case you were wondering what’s been keeping me off social media, you may or may not have known that I’ve devoted these last 14 months to culinary school @iceculinary. Recently, I wrapped up the training portion of my program and began my industry externship, a huge milestone for me; I can’t tell you how exciting this has been! I’ll tell you more about the externship in the coming weeks, but for now, I thought I’d share photos from my final capstone project.

The first dish was heavily inspired by a Matcha and English Pea Onigiri recipe from @singlethreadfarms. The second dish is Trumpet Mushroom “Scallops” with Miso Farro and Tempura Shiso. And finally, a dessert: Kalamansi Pudding with Mango Puree, Freshly Shaved Coconut, and Ube Tuille. All plant-based. 🌱

Plating is still something I am working on, but I was thrilled with the flavors, and overall, happy with the final results.

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May 22

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May 10

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When I first saw egg roll bowls on other websites, I chuckled to myself, because in the Philippines, this already exists. Lumpia (Filipino egg roll) bowls are essentially “lumpiang hubad” — “hubad” translating to “naked.” Lumpiang hubad, or naked lumpia, is the filling without its wrapper, and essentially a simple stir fry full of vegetables and a little meat. The version I share here is my mom’s delicious lumpia filling without the wrappers, rolling, and fussy frying. I can’t tell you how much I miss her on Mother’s Day and every day, and how much I now appreciate how she never took any short cuts, even though she would have appreciated this one!

https://kitchenconfidante.com/egg-roll-bowl-filipino-lumpia-bowl-lumpiang-hubad

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Egg roll or egg roll bowls?

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May 1

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Margarita Bars – put your favorite drink into a chewy dessert! These coconut lime bars with a shortbread crust are a fiesta in every bite!

https://kitchenconfidante.com/margarita-bars-recipe

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Apr 19

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