Liren Baker

San Francisco

Owner, Food Writer and Photographer at Kitchen Confidante

Savoring life in California, with each bite, swirl & sip. Native New Yorker, with roots from the Philippines. Sharing taste and inspiration at:

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Articles

Tuna Salad

2 weeks ago | kitchenconfidante.com | Liren Baker

– Whisk together the wasabi paste, vinegar, soy sauce and olive oil. Season the dressing to taste with salt and pepper. Use some of the dressing to toss into the salad of mixed greens, radish and cucumber. – Place some salad greens on a plate. Top with the sliced tuna and drizzle with additional dressing.
Heart of Palm "Whitefish" Salad

3 weeks ago | kitchenconfidante.com | Liren Baker

by Liren Baker on April 03, 2025 | 0 Comments Heart of Palm “Whitefish” Salad – This vegan update to the classic smoked whitefish salad is made with beans and hearts of palm and is perfect on a bagel, on toast, crackers, and more! Heart of Palm “Whitefish” Salad Heart of Palm “Whitefish” Salad – This vegan update to the classic smoked whitefish salad is made with beans and hearts of palm and is perfect on a bagel, on toast, crackers, and more! This recipe is perfect for a vegan-friendly bagel...
Kimchi, Cooking Memories, and a Korean Mom's Kitchen Wisdom, with Sarah Ahn

3 weeks ago | kitchenconfidante.com | Liren Baker

Photo credits: Headshot by Jake Choi and Cover Shot by Kritsada Panichgul. On the podcast, I recently chatted with Sarah Ahn, social media manager for America’s Test Kitchen, digital storyteller, and creator of Ahnest Kitchen. Through Ahnest Kitchen, Sarah shares the wisdom and recipes of her mother, Nam Soon Ahn, a former restaurateur, preserving their rich culinary heritage. Their authentic Korean recipes are now available in her cookbook, Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes.
Hot Cross Buns

4 weeks ago | kitchenconfidante.com | Liren Baker

– Heat the vegan butter in a small saucepan over low heat until melted. Turn off heat, and stir in the sugar and almond milk, stirring until dissolved. – In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, and cloves until well combined. Make a well in the center and pour the milk mixture.
Start with a Vegetable, with Jess Smith

4 weeks ago | kitchenconfidante.com | Liren Baker

On the podcast, I recently chatted with Jess Smith, a professional meal planner, cooking teacher, and recipe developer. Jess spent nearly a decade as the Chief Recipe Developer for Cook Smarts and even longer sharing recipes on her site, Inquiring Chef. She can now add cookbook author to her resume, with her newly released book, Start With a Vegetable: More Than 100 Easy, Tasty, Plant-Forward Recipes for Everyone.
Banana Pineapple Cake

1 month ago | kitchenconfidante.com | Liren Baker

In a separate bowl, whisk together the eggs, bananas, oil, undrained crushed pineapple, and vanilla. Add the egg mixture to the dry ingredients, stirring until just combined, scraping the bowl periodically. – Pour batter into the prepared tube pan. Bake until a toothpick inserted in the center comes out clean.
Seared Ahi Tuna Tataki

2 months ago | kitchenconfidante.com | Liren Baker

– Roll the ahi tuna in the sesame seeds, pressing lightly so that the fish is evenly coated with sesame seeds on all sides. – Heat the olive oil and sesame oil in a pan over high heat. Add the thinly sliced garlic to the pan and as the pieces turn golden brown, retrieve the garlic with a slotted spoon and set aside. Add the tuna to the pan and sear the fish.
Steamed Clams And Mussels

2 months ago | kitchenconfidante.com | Liren Baker

Love this broth. Coconut curry has always been a favorite of mine. In fact, I think I might need to whip up a little curry tomorrow to cut through this frigid weather.
Chicken and Rice Soup

2 months ago | kitchenconfidante.com | Liren Baker

– Add chicken, fish sauce and pepper. Stir to combine and cook until the chicken is nearly all cooked. – Stir in the chicken stock and rice. Bring to a boil, then lower heat to simmer.
Meatballs Soup

2 months ago | kitchenconfidante.com | Liren Baker

– Taste the broth and adjust the seasoning to your liking with salt and pepper. Add the spinach and simmer for a couple of minutes more, until the spinach is just wilted but still a vibrant green. – Ladle into bowls and serve with a little extra grated Parmesan cheese.