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Aliyah’s Eats

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Knoxville, TN
Aliyah’s Eats

Based in Knoxville, TN, I specialize in beautiful, home-cooked meals full of flavor.

With 8 years of experience — including time under an amazing chef in his family restaurant — I bring warmth and care to every dish, from comfort food to impressive plates

09/11/2025

This one’s secret-menu status 👩🏽‍🍳✨ I can’t give up the recipe, it’s too good… but when the restaurant opens, you’ll know exactly what to order 🍽️

08/14/2025

I wasn’t sure what I wanted for dinner, so I piled my plate with favorites: brie, grapes, golden kiwi, fig jam, crackers, Brazil nuts, and a touch of chorizo — each chosen with care.

Life’s the same: fill your plate with what you love, and the rest falls into place.

What’s on your charcuterie board of life? ✨

04/02/2025

Gogi Korean Kitchen never disappoints 💗 but honestly…that last batch of bulgogi I made was next-level, might’ve even outshined the chef’s today! Still delicious, though 😋

03/19/2025

Pork bulgogi will always be my first love 💗 I have such fond memories of my god mom taking me to different Asian restaurants when I was growing up. The Korean spots were always my favorite. I’d order a seafood pancake, bulgogi, and happily indulge in all the banchan they served. Though my Momma Sharon is no longer here in her earthly body, she’ll always be with me, living on through the beautiful experiences she gifted me as a child 💕💕

Recipe I followed is linked in my highlights 😊

03/09/2025

Who doesn’t love a quick and easy breakfast — especially one with kimchi! 😋 The best part about cooking with kimchi is that it’s already so flavorful, you really don’t need to do much to have a delicious meal. It’s packed with probiotics, which are great for gut health, plus it’s loaded with antioxidants and vitamin C to help reduce inflammation. It’s also low-calorie and high in fiber, so it’s a win all around!

I made kimchi fried rice using some leftover rice, kimchi (plus a little bit of the juice), gochujang, water, and green onions. I started by sautéing the white part of the green onion in a little oil for a nice flavor base, then added the kimchi and let it cook for a few minutes before adding the rest of the ingredients. I topped it off with a sunny side up egg, the green part of the green onion sliced julienne-style, toasted sesame seeds, and chili crunch. I enjoyed it with a seaweed snack pack on the side — SO good!

Simple, delicious, and packed with flavor. This has been in my breakfast rotation for years now! 🥢🍳

02/26/2025

This has been my favorite ramen for months now! 🍜 Kettle & Fire’s Lemongrass and Ginger Beef bone broth, green onions, garlic, ramen noodles and whatever dumplings I have in the freezer at the time.

07/21/2024

I’m slowly but surely finding joy in cooking again 🍜 Ramen will always be a meal that will bring out the creativity in cooking for me. I can have a handful of ingredients and end up with a beautiful and delicious dish in no time. Never underestimate the power of aromatics when building a base for your dish. Some of my favorites are ginger, garlic, shallot, lemongrass and bay leaves!

Ingredients: olive oil, minced garlic, fresh ginger, scallions, chili crisp, sugar, lemongrass and ginger bone broth from , beef and vegetable dumplings, brown rice noodles and a 7-min soy marinated egg.

06/16/2024

Saw chef prepping some green curry (we don’t have green curry on the menu) and I offered to help. Little did I know he was making it for the crew to take home 💗 I can’t take credit for the entire dish but I did prep and grill some zucchini that went into this masterpiece of a dish 😌

04/09/2024

Tonight was my second time making shrimp and grits! I added bacon, green bell pepper and onion to this delicious classic dish that originated in South Carolina. Garnished with parsley and green onion.

03/03/2024

Here’s a meal I made from this month’s fridge clean out! 🥗 I had a chopped salad kit, one egg roll, and eggs.

I only used the chopped veg from the kit and made my own dressing. I eyeballed the dressing, it consisted of low sodium soy sauce, toasted sesame oil, rice vinegar, sugar, black pepper, salt and chili crisp.

I boiled my egg for 7 mins for a perfect jammy egg. The salad is topped with my homemade soy chili dressing and black sesame seeds.

01/24/2024

Sometimes the best dishes come from not having a plan, and other times they can be a disaster. This dish was a complete success and I had no real end goal in mind 🙌🏽

I was going to make a pack of instant ramen but I had so many delicious vegetables that I just couldn’t follow the recipe on the pack. I cooked the noodles as instructed without adding the flavor packet or dried vegetables. Then I got to work on a sauce to coat the noodles instead of a broth.

I started by sautéing 1 clove of garlic (sliced), a little ginger (sliced), and some roughly chopped green onion in 1 tsp of sesame oil on medium heat for about 30 seconds or until it became aromatic.

I then lowered the heat and added 1 tbsp of soy sauce, 1 tsp of sriracha and 1 tsp of brown sugar. Next, I added the noddles to the sauce and stirred to coat them.

I topped the noodles with a marinated soy egg, more green onion, sesame seeds and a little Furikake seasoning.

01/22/2024

Pork and vegetable mandu, bok choy, ginger, and garlic soup with a chicken broth base. Served with a marinated soy egg and a drizzle of chili crisp, toasted sesame oil and black sesame seeds.

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Knoxville, TN

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