I almost forgot just how good brown butter makes everything. My brown butter rosemary sea salt chocolate chip cookies are no exception. The nuttiness and earthiness really makes this cookie stand out. It’s not your average chocolate chip cookie - it’s better.
Read MorePerfectly al-dente soba noodles, carrot ribbons, flecks of cilantro all tossed in a deliciously sweet and savoury honey soy chili dressing. It may be fall weather outside but it’s feeling some what tropical inside my apartment! My carrot, cilantro and soba noodle salad will make you wish you had doubled up the recipe (I know I sure wish I did!).
Read MoreFocaccia bread is the easiest bread to make (and the tastiest!). No kneading and no waiting hours on end for the bread to rise. You can have this on your kitchen table within 2 hours - no joke! Fresh rosemary and thyme would be the best option here over dried. Give it a try and have it with a nice glass of chianti!
Read MoreHummus, we’re over you. We want bigilla. Bigilla is a Maltese broad bean dip flavoured with fresh herbs, capers, garlic, and lots of fruity olive oil. It can be find on any traditional Maltese appetizer platter. It’s a super easy dip to make and great at parties . Give it a try and let me know what you think!
Read MoreIt’s officially fall which means give me all the spicy and warm comfort foods there is out there. Korean food does exactly that for me. I made dwaejigogi bokkeum, or spicy stir-fried pork belly, for the first time and I am so excited to bring this into my recipe repertoire! A complete cinch to make, this shouldn’t take more than 15 - 20 minutes to put on the table.
Read MoreRosemary shortbread - can it get anymore English than this? You’d better start preparing a big pot of English breakfast tea because that is exactly what you’ll want after you make these cookies. Recipe after the jump!
Read MoreYou know what’s weird? I’ve never actually made a real meatball in my life. I’ve only ever made vegetarian or vegan meatballs before. But I think that this may be my favourite one yet! I managed to veganize these meatballs and they managed to stay together the entire time, even putting them into sauce and whatnot. The fresh herbs really make a huge difference in this recipe - check it out after the jump!
Read MoreDoes anybody agree with me that Korean banchan is the best? They’re the little side dishes that came before your meal that you refrain from eating all of because you don’t want to fill up on them. This one, however, keeps things light. Kangnamul, Korean mung bean sprout salad, packs a punch with an umami-laden dressing with fresh, crunchy sprouts and tons of pungent garlic. Yum!
Read MoreAnyone remember Dad’s Cookies? I loved those cookies growing up. In fact, my dad still buys those and always has them in stock whenever I go over to his place. They are store-bought, however, so I thought, “Why not make my own version?”. So, here we go: the first version of the classic oatmeal raisin cookie.
Read MoreA vegan dish that hails from Northern China - who new? I certainly didn’t. And since the weather has gotten significantly colder, I couldn’t be more happy with this satisfying dish of di san Xian.
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