I’ve been promising this recipe for a long time, and here it is. I missed two parties in one night, and decided to give away bread in an attempt to make amends. This bread is made with lovely ingredients like milk, butter, and honey, and is healthy and absolutely delicious. If you’ve never made your own bread before, now is the time to give it a try. Continue reading
One of my favourite places in the grocery store is the cheese section. Not the dairy section, where you can get store-brand cheddar and mozzarella, but the actual cheese section, where they stock all the other cheeses: brie, camembert, gouda, havarti, edam, fontina, roquefort, gorgonzola, feta. If you haven’t tried any of the above, then you haven’t tried enough cheeses. Take a look at some cheeses the next time you go grocery shopping and try something new. Most of the time all you need is a few crackers to pair it with.
In the photo above is Applewood, a soft smoked cheddar cheese. It’s super delicious on sandwiches and alone on crackers. This one is made with artificial smoke flavour but I actually prefer it to the real smoked cheddars that I’ve tried. It’s one of my favourites, and I love to introduce people to it whenever I can.
Here’s a simple, healthy, impressive breakfast idea: use half an avocado as a dish to bake an egg. Such a simple combination with great results. Continue reading
This week I contributed an article to The Muse, my university’s student paper. It’s about “flexitarianism” and the benefits of being open to vegetarian cooking. You can read the article here if you are interested.
Having company? Knock ‘em dead with this astounding and unique salmon recipe that incorporates fresh ginger and shiitake mushrooms to create a hearty, chunky ‘glaze’ with a lot of kick. Continue reading
This 4-ingredient pasta sauce is about as simple as they come. It’s also unbelievably good. Stop buying pre-made sauces! Full instructions included. Continue reading
I know, I’ve made this before! But bear with me — this version has chopped cabbage, swiss chard, chickpeas, and Italian spices. It’s seriously worth your time. Continue reading
As I mentioned at the end of my last post, dumplings are even better the next day if you reheat them in a pan with some oil. It’s a great way to get rid of any leftovers and the dumplings become crispier.
These are called guōtiē (鍋貼) or literally “potstickers” because of the way they are cooked.