Persian ash-e reshteh: a thick AF stew filled with tons of herbs, legumes and noodles. It’s the most aromatic dish you’ll make in your kitchen and a great way to use up those herbs!
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Fun times were had when my friend Karen invited me over for a pasta-making party. Yes, you read that right. PASTA PARTY! We made a number of pastas including this fun little number. What happens when a bunch of food nerds combine their powers, knowledge of food, killer ingredients and wine together? You get this wonderful dish: creamy garlic, Boursin and morel fusilli. Drool.
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It’s been a while since I last made a noodle salad. The summer can get pretty hot and you don’t exactly want to down a bowl of hot broth (well, unless you’re me!). But this noodle salad is lightened and bulked up with the addition of zucchini noodles and tons of fresh herbs and vegetables. Dressed in a spicy vinaigrette, you’ll be wanting more of this all summer long.
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One of my favourite street foods I had eaten when I was in South Korea was rabokki. Tender and chewy rice cakes, savoury fish cakes and instant noodles - what?! Of course, I had to learn how to make this for myself. Surprisingly, the whole recipe can take less than 15 minutes of cooking. Try it - you’ll understand why I was so hooked!
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My favourite recipe have to be the ones where I can easily throw all the ingredients in my fridge is and be done with it. This is certainly the case with egg foo young, a Chinese Canadian recipe that may probably be found in all those old school restaurants that I grew up with. Quick, easy and suitable for breakfast, lunch or dinner, this recipe can be whipped up in a pinch.
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I know winter has come and gone already BUT I’m a little backlogged on posts, okay!? I had made this lentil shepherd’s pie in celebration of St. Patrick’s Day and was eating this by myself for almost a week - and I was not mad about it. So comforting and such a breeze to make. Honestly, you won’t miss the meat in this one!
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