Let’s Have a Dinner Party! Good Food, Good Music, Good Times.

Hiii everyone! The second full episode of Dining At Tiffany’s is now up on YouTube!


^Click photo to watch^

Tonight we’re making one of my go-to entertaining dishes — Zuppa Toscana — which is a Tuscan Sausage Kale & Potato Soup! I often serve this soup with Pasta Carbonara (see Episode 1.1!) for a quick and delicious dinner party. You’ll see how easy it is to entertain your friends (& yourself) with these flavorful Italian dishes featuring bacon & leafy greens!

Before I share the recipe, I just wanted to express my gratitude from the bottom of my belly to everyone who’s tuned in to Dining At Tiffany’s so far! I get especially giddy whenever someone shares that they cooked the pasta! I love all the variations, and that we’re all cooking together everywhere from California & Seattle to my family in the Philippines!


Good job, everyone! Looks great!!

A number of you also expressed that you enjoy the music! I’m so glad. I should add “Good Music” into the Good Food & Good Conversation mix because that is such a key ingredient to hosting the best parties! Special shout out to the DJs behind this Italian Pasta & Soup dinner party – BVMO music, my new friends in the Bay Area!

Here’s the songs you heard:
Episode 1.1: Coffee Break (BVMO Remix)
Episode 2.2: Get it Girl (BVMO Remix)

If you like what you hear, you can find more music and good vibes on their website! If you’re in the Bay, definitely go find them. It’ll be a good time!
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Furthermore, I’ve been meeting some pretty sweet DJs down here in SoCal, so more good tracks are coming your way in every episode! Equally exciting, I’ve heard your sentiments (read: begging) that you want to try my cooking; well if you’re in San Diego, we can make that happen!

In conjunction with Chef AC Boral of #SGDfood (the explosive egg-yolk guy), we will be hosting a live food/music event in San Diego in mid-February! You can get all the details by subscribing to the Dining At Tiffany’s email newsletter! In the meantime, you can cook this at home!

Recipe: Zuppa Toscana

– 3-4 cloves of garlic, minced
– 1 white or yellow onion, diced
– 1 bunch of kale, cut into 1 inch pieces
– 1 – 2 russet or Idaho potato cut into thin slices
– 3-4 links of Italian Sausage (hot or mild), removed from casing
– 3-4 slices of natural bacon, cut into 1 inch pieces
– 2 containers of chicken broth
– Water
– Freshly ground black pepper
– Whole milk or heavy cream (I used organic milk!)

– Large pot for soup
– Cutting Board/knife
– Spatula/ladle

1. Chop stuff!
– Veggies: I do this order: garlic, onion, kale, potatoes
– Bacon:  Chop up the bacon into 1 inch pieces

2. To the stove!
– Heat pot to medium-high
– Remove sausage from casing and add to hot pan. Cook until browned about 3-4 minutes and set aside in bowl.
– Reheat pan to medium-high. Add bacon and saute for about 3-4 minutes
– Add onions and cook for about 2 minutes
– Add garlic and cook until light brown, adding freshly ground pepper along the way
– Then, add the potatoes and stir into bacon, onions, and garlic evenly

3. Soups on!
– Add a container of chicken broth and use your spatula to scrape off the browned bits from the bottom of the pan.
– Add the other one, then use the container to measure out about 3/4 of the container of water to add to dilute the soup.
– Put the sausage back in the soup and stir it up.
– Add a few splashes of milk/heavy cream.. up to you how much or how little!
– Then add the kale, mix it in, and remove from heat after about 1-2 minutes and we’re done!

Let me know if you have any questions!! Enjoy your dinner party!!
With love,

Tiffany R.

Dining At Tiffany’s

PS: Thank you to my dear homegirl and role model @CheElizaga, she wrote this article about me and it has some  raw & nourishing advice from yours truly about what to do if you’re stuck in a rut or feeling down about life lately.

“Part 1: Dining at Tiffany’s with Michael Jordan & Beyonce’s Butt. “

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I’m humbled that my name is in the same title as Beyonce; the only parallel I can think of is that people will be in shock and awe about some cupcakes next week. 😉


Episode 1: All Your Bacon & Eggs! & Leafy Greens, too. Part 1!

Hi everyone!!!

It’s finally here! The very first full episode of Dining At Tiffany’s! You’ll learn more about me, and more importantly, how to create one of my favorite dishes called Pasta Carbonara.


(click photo to watch!)

The recipe is below, but first I wanted to share the crazy journey it’s been these past few months leading up to this moment:
The last few months of 2013 were some of the most challenging in my life. I moved out of my hometown for the first time to pursue my master’s degree, I was feeling weighed down with the anxiety of establishing myself in an unfamiliar city, and I unexpectedly got out of a 5-year relationship with someone I thought I was going to marry. As you might imagine, I was feeling all kinds of negative emotions, ranging from sadness to worthlessness. I was barely eating.. and I love eating!

After feeling very lost and experiencing a lot of pain, I slowly began to pick myself back up. Then, with the inspiration of my close loved ones, friends, and mentors, I chose to take the opportunity to use the extra time and space in my life to find my path and rediscover my passion. I surrounded myself with a lot of positive influences in my life (especially fellow females) who encouraged me to be strong and stay focused on my goal.

Then in the last few days of December, I serendipitously met someone — a local chef around my age who spoke the same food language as me. We instantly became good friends within 15 minutes of meeting each other and chatted the night away discussing food that is so good & delicious! That night we decided to collaborate for our food projects, and pushed each other to finally make our ideas happen by January 17th! This worked out perfectly because I wanted to get everything done during my winter vacation from school so it doesn’t interfere with my grades. The only thing was, I already had a trip out of town planned, so it was a very tight squeeze to get it done on time! 2014 has been quite the whirlwind, so far:

1/7/14: Signed with my film production team The Label Creative
1/8/14: Flew to Hawaii to visit my sister while writing scripts, testing recipes, redesigning my website, collaborating with DJs, and co-planning a launch party
1/15/14: Flew from Hawaii to Los Angeles, then drove straight down to San Diego by 3am
1/16/14: First day of filming from 8:30am-5pm
1/17/14: The Label Creative hustled to edit that amazing trailer in time for the launch that evening!
1/18-20/14: Coordinated my mom’s surprise retirement party/ continued fixing up my website
1/21/14: Second day of filming from 9am-5pm. (We now have enough footage for 6-7 episodes of Season 1!)
1/22/14: My film team did it again and had my first episode edited within one day of filming!
1/23/14: After having some “technical Tiff-iculties,” I posted the first episode a little after midnight (after a very long first day back to school).

I must say that it’s a joyful feeling to take an idea that’s been in the back of my head for over a year and finally make it happen! Literally, I’ve had the song for the trailer video selected since 2012 and have been envisioning that exact scene sequence in my mind so vividly for all this time.

I know this is kind of a long-winded story, but I’m sharing this because I not only want to teach you all how to cook; I want to show you that it is more than possible to make your dreams into reality, even if you feel like you’re in an impossibly bad rut or negative time in your life. I wish for you all to develop the strength to take tangible steps toward your goals, hopes, and desires. Plus, through Dining At Tiffany’s, you can learn to fuel yourself with good food along the way! Also, never be afraid to ask for help and collaborate with others as you’re going forth toward pursing your dreams; I love that YouTube allows me to promote my creative friends and talented artists in my videos.

So, I really hope you enjoyed that first episode! I know this video’s a bit long for YouTube, but I promise every second of it is filled with my love for helping others make good food & conversation. Thank you so much for watching!!

Recipe: Pasta Carbonara with Rainbow Chard

– 1/2 to 1lb of bacon (depending on how much you like meat) sliced into 1/2 inch pieces
– 3-4 cloves of garlic, crushed and minced
– 4 eggs
– 1/2 cup grated parmesan/romano cheese
– 1 bunch of rainbow chard — stems chopped into small, confetti-like pieces & leaves roughly chopped into ~1-inch pieces. (if you can’t find this, 1 cup of frozen peas & carrots works fine!)
– 1 lb. box of pasta (I used whole wheat!)
– pepper (no salt needed; bacon is salty enough, friends!)

– chopping board & knife
– medium saute pan
– large mixing bowl
– large pot
– colander (bowl with holes for straining pasta, lol!)

I broke the steps down into what’s happening on your stove and what’s happening on your counter. Follow the numbers to time it for maximum efficiency.

On your stove 
2.) Boil water for pasta & cook according to package directions.
3.) Sauté bacon on medium-high heat for 5 minutes
5.) Once meat is cooked, lower heat to medium and add garlic. Sauté until light brown.
6.) Add veggies and cook for about 2 minutes. Turn off the heat.

On your counter
1.) Chop up all ingredients (start with the veggies and put aside before chopping bacon to avoid cross-contamination)
4.) Crack eggs into a large bowl. Mix with a fork or whisk like you’re going to make scrambled eggs (but don’t scramble them!). Stir in the cheese and about a teaspoon of freshly ground black pepper (the pre-ground stuff doesn’t taste like anything. Don’t buy it.)
7.) Drain the pasta and transfer immediately* into the large bowl of eggs. Mix quickly to coat pasta evenly, adding the bacon/veggie mixture as well.
*It’s important to do this immediately because the heat from the pasta will cook the eggs!
8.) Serve with more grated cheese (and crushed red pepper if you like it spicy!)

I promise you, this is delicious! Fun behind the scenes fact: If you notice the picture of the completed dish at ~ 0:19, we used a tiny plate of Pasta Carbonara. This is because my film team and I almost ate all  that bacon & egg pasta before remembering we had to film that shot — that small plate is all that was left, haha! (Another random fact.. for some reason.. filming that part about boiling water took a ridiculous amount of takes. I have no idea what my deal was, haha.).

Try this recipe at home and let me know how it goes! You can tag me on Instagram & Twitter @DiningAtTiffs /#DiningAtTiffs !

Remember, check back for Episode 1 – Part 2! Sign up for my email newsletter so you don’t miss out!

With love,

Tiffany R.

Dining At Tiffany’s

GUESS WHAT — Dining At Tiffany’s is now on YouTube!!

HI everyone!! After writing about food & social good here on my website for a few years now, I’m finally launching a YouTube cooking show! I’ve had a dream to have my own cooking show for over a year now, and I’m so thrilled that it’s finally a reality!
Click to watch!!!
Through this channel, I’ll teach you how to create good food & good conversation! I want to help you live a better life & make the world a better place through food, friends, family and fun. 
You’ll meet my friends from local farmers’ markets & restaurants while learning easy, delicious, and fun recipes that you can try at home!
I’ll be releasing videos every Wednesday for Season 1 (about 5-6 episodes), and we’ll see where we go from there! All the recipes will be posted at http://www.DiningAtTiffanys.com, along with extra content!
PLEASE subscribe and tell all your friends! 🙂 I’m so excited to be able to share my love for food (and life) through these videos! Thank you to my team of supporters and artists that made this possible.
With love,
Tiffany R.
Dining At Tiffany’s

2014: Moving Forward & Spicing Things Up

Hello everyone!! Happy 2014!!

Thank you all for the feedback online and in person. It means a lot to me. I am taking action on your suggestions, so in the meantime, Dining at Tiffany’s will be under construction until the middle of January. Get hungry for some new and exciting content!

My puppy-nephew Box & I are hungry. Are you?!

I will leave you with a writing piece I stumbled upon while I was cleaning.  I found this handwritten document from a creative writing workshop I attended at the UC San Diego Women’s Conference on March 26, 2013. This was a five-minute freehand writing practice activity. We were instructed to think of a sensory moment from earlier that morning and write about it without ceasing or reading over what we wrote:

“The spicy flavor of the soft pepperjack cheese awakened me after the usual late start to my day, sitting there intently listening to the speaker, also intently thinking about anything and everything in my life. 

Surrounded by women, we all emitted a collective sigh, collective relief. That we’re not alone. That there are hundreds of us. We can all relate as females. We all have a heart that beats straight up into our minds. The minds that are always on those lingering tastes of what really touched or moved us or made an impression. 

The next big flavor awakens us. The spice that catches us off guard, almost a painful prick to what we were just doing, but also to comfort and heal that sick stomach feeling from inaction. So many of us let those lingering tastes keep us feeling down, but we can always count on the spicy moments to bring us up, whether we planned it or not.” – March 26, 2013 

As we enter 2014, I wish for your life to be spiced up with the big flavors you need to make your goals and dreams a reality.

With love,

Tiffany R.

Dining at Tiffany’s