Black Sesame Waffles

Easy and Simple Black Sesame Waffle //
Easy and Simple Black Sesame Waffle //
Easy and Simple Black Sesame Waffle //
Easy and Simple Black Sesame Waffle //
Easy and Simple Black Sesame Waffle //
Easy and Simple Black Sesame Waffle //
Easy and Simple Black Sesame Waffle //
Easy and Simple Black Sesame Waffle //

January is a month of fresh starts, juice cleanses, Whole30, Cook90, Marie Kondo purges, and strong gym attendance… for some people. I’m cooking the same tasty and satisfying food I love, which is definitely not compliant by any diet’s standards. I’m refusing to watch the Marie Kondo special, for no particular reason. And I’ve been to the gym a handful times, which I’m actually pretty proud of! I tried to not set too many resolutions for myself this year and just focus on being a happy and productive human bean. That’s a pretty good goal I think!

I do have a few normal and boring general life goals though. This year I think will finally be the year that I become really, LIKE REALLY, organized. I can feel it! Or maybe this is the year I learn to actually make the bed every morning. That would be something. I’m trying, Mom! I’m also trying to make a conscious effort to waste less. That means:

  1. Eating all my vegetables and salad greens before they get gross.

  2. Buying less plastic things. You should have seen how much paper and plastic I purged from our office. OMG. I’m so sorry, Earth!

  3. And using up all the boxes of lasagna noodles we have in the cupboard from when Reuben and I couldn’t decide on the perfect noodles to make the best lasagna.

When you’re a food blogger or even just like a well stocked home cook, you end up with a ton of food products taking up space in your fridge or cupboards. I have SO MANY random bags of various flours and starches. When is the next time I’m going to bake with oat bran???? How many jars of coconut butter is normal? 5? I looked in the fridge a week ago and realized that I had like 4 half full jars of tahini! So I’m trying to work through all the excess things in my kitchen little by little so that I can hopefully reset my kitchen pantry with the necessities. That would be butter, flour, sugar, salt, and oyster sauce.

This recipe for Black Sesame Waffles used up the last bit of black sesame tahini hiding in the far end of my fridge. You know that back corner right by the open box of Arm & Hammer that’s been there since you moved in? That’s where the jar was hiding. I’m honestly surprised that I didn’t use up this jar sooner because I LOVE black sesame everything. Muffins. Cake. Cookies. Sprinkled on 90% of my meals. I’m obsessed. I might even get a black sesame tattoo! JK I won’t ever do that. But a black sesame tattoo would just be like an extra freckle, right?

These waffles are deeply nutty from the black sesame. Almost like peanut butter but 1000000% better. The texture is light but with a nice chew, which I’m all about. You can find black sesame paste or tahini at your local asian or Mediterranean market, Whole Foods might have it, or you can just order it off the internet! You could make it from scratch too! Regular tahini also works if you’re having a hard time finding the black sesame variety. Once you’ve introduced black sesame into your kitchen, these waffles are super easy to whip up in the morning, because I know you don’t want to be separating eggs and whip egg whites to stiff peaks on the verge of a hangry meltdown. You just want to eat! I love topping my waffles with yogurt, but dreamy whipped cream and pomegranates make for a slightly fancy and luxurious breakfast situation. You deserve it. It’s January and you’re already kicking booty!

Black Sesame Waffles

serves 4-6


2 cups AP flour
1/4 cup white sugar
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 cup greek yogurt
1/2 cup water
2 eggs
4 tbsp melted butter
1/2 tsp vanilla
1/3 cup black sesame paste/tahini


  1. Combine flour, sugar, salt and baking soda in a large bowl.

  2. Add greek yogurt and water in a medium bowl. Whisk until combined. Add in eggs, butter, vanilla, and black sesame paste. Whisk again until combined. If your black sesame paste is a little thicker you may need to mix a little longer, but a few small chunks of sesame paste is okay!

  3. Add wet ingredients into the dry ingredients and mix with a wooden spoon until combined. Avoid over mixing. The batter will be really thick.

  4. Heat up your waffle iron. Fill iron accordingly, so that it does not overflow. I place about 2/3 cup of batter in my waffle iron to make these. Cook until desired doneness (3-4 level for me).

  5. Serve warm with whipped cream, maple syrup, and pomegranates! Or with whatever your heart desires!

Brûléed Brown Sugar Oatmeal

Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal

Helluuur! How's it going??? Since we last spoke, I feel like I've racked up a whole bunch of young person culture points. 2 weekends ago I flew back home to Cleveland to watch Hamilton. I was never a huge Hamilton fan before... now. My brother on the other hand is a HUGE fan. Like knows all the lyrics to every single song and all the historical references type of mega fan. So his enthusiasm for the musical definitely rubbed off on me in the days leading up to the big show! It was obviously amazing. I loved every single minute of it. I can listen to Helpless over and over and over again. Have you listened to the Ashanti and JaRule version from the Hamilton Mixtape?! SO GOOD. Now that I've seen it, all the songs makes so much more sense lol and now I find myself listening to it while I'm working late on deadlines at work. So enjoyable! 

I also watched Crazy Rich Asians! OMG AMAZING. It's great if you love a good romantic comedy and value Asian representation in Hollywood. Reuben and I watched it at an asian theater full of other asian people. There were a bunch of asian beauty pageant queens and businessmen at our showing for some reason. It was the most magical thing! The overall experience, not the queens and businessmen. The energy in the theater was so crazy. You could feel how excited and happy everyone was to finally see a film full of people who looked like them that weren't material artists. I laughed a lot, cried a ton, and smiled practically the whole time. I think I'm going to see it again this week! I can't wait! Please go see it if you've haven't yet!

Back on the couch front, Reuben and I are watching Freaks and Geeks. It's so painfully embarrassing, I love it. So pretty much I've been watching a lot of things that make me feel current and finally up to date with pop culture references. A lot of times, I feel like a grandma because I don't watch the Bachelor, see all the popular Broadway musicals (they're so expensive in SF!), or have a twitter. 99.9% of the time I'm okay with feeling like a grandma because that means I get to go to bed early, drink tea, and eat oatmeal. ALL things that I love deeply.

I had one of the best oatmeals of my life when I was in Cincinnati last summer at Cheapside Cafe. It was a Creme Brulee Oatmeal. Ahhhh, it was so simple and decadent. I remember thinking to myself that this is how oatmeal should always be eaten. In order to keep this breakfast still on the healthyish side, I'm voiding making an actual custard for the creme brulee. To compensate for the lack of decadent custard, I slowly simmered the oats in water and milk until they broke down into a super creamy texture. I finished off the oatmeal with a splash of heavy cream and a brown sugar topping for that extra treat-cho-self touch. I highly recommend you brulee your oatmeal on a daily basis. It makes Tuesdays feel A LOT less like a Tuesday.

Brûléed Brown Sugar Oatmeal

serves 4


1 cup rolled oats
3 cups water
1 cup milk
2 tbsp brown sugar + more for topping
1/2 tsp salt
1/4 cup heavy cream
seasonal fruit for topping


1. Bring water and milk to a gentle boil in a medium pot. Stir in oats and reduce the heat so that the oats are simmering. Cook for 20-25 minutes, stirring occasionally, until the oatmeal is thick and creamy.

2. Add salt and brown sugar, stir and cook for another minute. Turn off the heat and stir in heavy cream. Allow the oatmeal to cool for 5 minutes.

3. Place oatmeal into a heat proof bowl of ramekin. Sprinkle the top with 1-2 tsp of brown sugar. Use a kitchen torch to carefully brulee the brown sugar. 

4. Top with your favorite seasonal fruit or eat plain!

Big Beautiful Buttery Buttermilk Biscuits


So a few life updates.

1. Reuben and I celebrated our 4 year anniversary last Friday! Holy cow, 4 years! We had plans to go out for a fancy Spanish dinner, but then we were both feeling slightly sicky and exhausted. So we decided to stay home, make bacon topped butternut squash mac and cheese, and watch The Office all night. It was awesome.

2. I'm watching The Office for the first time! I know, I know, I know. I'm incredibly late to this. We started watching The Office one week ago and we are in the middle of season 4. Yeah, we're pretty hardcore. I love it so much! Honestly, I'm happy that I'm watching this now instead of when it was actually airing. I was 13 years old when the first season aired and I guarantee you that I would not appreciated how hilarious this show is. I was more focused on Gilmore Girls at that time. Plus I have a few years of office experience now, so I can truly understand the nuances and absurdities of an office environment. Unfortunately, I think our downstairs neighbors are also watching The Office or just taunting us, because I swear they are playing the theme song really loudly right after we start an episode. What is going on??? They will not win. 

3. I'm going to my first food photography class in Seattle next month! CANNOT WAIT. More details soon!

4. I think I might finally enjoy almond milk now. Actually, never mind. I'm still on the fence. Someone get me some oat milk though! That stuff is gooooood.

5. I'm planning my first bachelor party! Yes, a bachelor party. We are going to Palm Springs/Yucca Valley/Joshua Tree next month and there will be lots of desert exposure and a pool. Jeff, I'm excited!!!

6. I can officially make the biggest, most beautiful, and most buttery buttermilk biscuits! Hooray!

We'll I've figured out how to make great biscuits about a year ago in the form of Everything Bagel Biscuits. But I figured Eat Cho Food needed a classic biscuit recipe! I got really into making biscuits a little over two years ago when we were in Portland and ate at Pine State Biscuits. OMG they are so good. I immediately had to figure out how to achieve their level of deliciousness. I've researched many recipes and tested out a bunch of different techniques. You always read about how you want everything to be really cold and to avoid overworking the dough. True. But I've found that the dough can actually handle a good amount of working and still turn out pretty stellar. I feel like I have a controversial approach to biscuits. I like to roll out the dough and fold in my layers. It's sort of like laminating dough for croissants or puff pastry. It honestly works so well! The biscuits turn out super tall and flakey. You can pull them apart just like those Pillsbury Grand Biscuits of our childhood. When I was a kid I literally ate those things layer by layer. It tasted better that way, duh. But these are seriously so good! They are perfectly buttery and salty on their own, but turn into pure magic when drizzled with some honey or smeared with some jam. Please make a breakfast sandwich with them!

A few weeks ago, I was at a friend's southern dinner party. I love going over to other people's places for dinner because it is such a treat to just be a guest and not a host! I seem to always find myself helping out in the kitchen some how though. I was helping out by deep frying balls and stirring pots of stuff. BUT. There was a girl helping out with the biscuits. I watched in horror as she overworked the dough to an inch of it's life and I could tell the dough was getting way too warm. AHHHH! I really wanted to just jump in and save them, but Reuben reminded me that I was a guest and that it would be rude to assert my biscuit making dominance in a room full of strangers. So I sucked it up, zipped my mouth, and just focused on frying balls the best I could. In the end they tasted okay but were real flat. The balls were real cripsy though. That's my biscuit story.

Big Beautiful Buttery Buttermilk Biscuits

makes 6 big beautiful biscuits + 1 scraggly biscuit


1. Preheat your oven to 450 degrees

2. In a medium bowl, combine flour, baking soda, baking powder, and salt. Mix to combine.

3. Cut your butter into 1/2" cubes. Add the cubed butter into the flour mixture. Incorporate the butter into the flour mixture by pinching the butter with the tips of your fingers and breaking them apart. You still want to be able to see the chunks of butter. The flour mixture should be crumbly and sandy. Pour in the buttermilk and mix everything with a wooden spoon or by hand until just combined.

4. Lightly flour your work surface and dump your biscuit mixture onto it. Knead the dough for 2 - 3 mins until you have a consistent dough ball. Roll out your dough into a rectangle and fold the dough onto itself in thirds. Roll out into a rectangle again and fold the dough onto itself in thirds one more time. You just built in your layers!

5. Roll out your dough into a 6" x 9" rectangle about a 3/4" thick. Trim the edges with a sharp knife and cut 6 large biscuits, about 3" x3". Keep the scrapes to form your extra scraggly biscuit. 

6. Place the biscuits on a baking sheet lined with parchment paper. Brush melted butter on each biscuit and sprinkle flakey sea salt on each. Bake the biscuits for 15-18 minutes until golden brown.

7. Allow to slight cool and enjoy with your favorite honey or jam!


3 C all purpose flour + more for dusting
1/2 tsp baking soda
1 1/2 tbsp baking powder
1 tsp salt
8 tbsp frozen butter
1 1/2 cup buttermilk
2 tbsp melted butter
flakey sea salt