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Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

Ohagi: Japanese Dessert Riceballs

Written by Luisa Davis on . Posted in food

A favorite traditional Japanese dish made from sweet rice fashioned into balls of sticky rice is known as Japanese ohagi . It is also known by the name botamochi and are a type of sweet rice balls. The rice is made from both Japanese and glutinous rice. These particular types of rice are quite versatile and can be cooked with a variety of methods and will still turn out as expected. In addition to the rice, red bean paste or azuki is fashioned in a layer around the rice balls.

Can You Freeze Angel Food Cake & Other FAQs

Written by Luisa Davis on . Posted in food

Can you freeze angel food cake? This delicate cake is easy to make but sometimes you won’t have time to make it the same day you have an event. This happens to me all the time: when my family has an event and I was to bring a dessert using angel food cake, I either mess up the cake or end up going to the party without brushing my hair. I’m not a really planner when it comes to my time.

24 Foods That Start With J

Written by Luisa Davis on . Posted in food

If you are a fan of foods that start with J, what are some of the foods that you like? How many can you think of off the top of your head?

My little brother’s name starts with the letter J, and he went through a phase where he wanted to eat all of the foods that started with that letter. Needless to say, he had a really weird diet for a few months.

Delicious Salmon Meuniere Recipes to Try

Written by Luisa Davis on . Posted in food

As a person who is always looking to try new things, salmon meunière was one of the items at the top of my list as I welcomed this New Year. In making it, I have come across quite some lessons which have aided me in preparing the perfect dish. As such, I will delve into what tips you should have at hand first before moving on to how you can make salmon meunière that will have you licking your plate.

Tomato Puree vs Paste – What is the difference?

Written by Luisa Davis on . Posted in food

Tomato puree and tomato paste are the basis for a wide variety of recipes. Tomato puree is the prepared tomato pulp from which tomato sauce and tomato paste are made. Canned tomatoes and tomato sauce can be juicier or even chunky, but tomato puree has been carefully pulped and the seeds removed. Tomato Paste is that same puree cooked down to a quintessential thickness. We take a deep dive into tomato puree vs paste, and how they are prepared.

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