Herb and Lime is a food blog about healthy pan-Asian home cooking, with a garden-to-table angle. The idea is simple: cook more Asian food at home, use a lot of fresh herbs and vegetables, and grow some of it yourself if you can.
We cover eight cuisines — Chinese, Vietnamese, Filipino, Korean, Indian, Thai, Japanese, and Malay, Singaporean, and Indonesian — because that’s the food we actually cook and eat. The recipes are weeknight-friendly: short ingredient lists, simple techniques, and flavors that don’t need a restaurant kitchen.
How our recipes get made
Our recipes are developed from published sources and classic technique references, then reviewed by a human editor before publishing: someone reads each recipe start to finish, checks the steps for consistency, and confirms the ingredients and method match the dish described. Our founder Paul Ha tests selected recipes in his own kitchen — when a recipe has been kitchen-tested, the test notes appear on the page. Recipe and garden images on Herb & Lime are original watercolor-style illustrations created for the site, not photographs of the dishes; every illustration is labeled as such.
What we don’t do
We don’t claim professional chef credentials, nutritionist qualifications, or cultural authority we don’t have. We’re home cooks sharing what works in our kitchen. When a dish comes from a specific food culture, we do our best to treat it with respect — and we say so plainly when we’ve adapted it for a weeknight or a garden harvest rather than cooking the traditional version.
Corrections
We take accuracy seriously. If you spot a mistake in a recipe or a guide, tell us through the contact page and we’ll fix it and note the correction.