Autumn seems to be everybody’s favorite season, doesn’t it? We have long Winters here and some of the allure of Autumn, for me anyways, is how fleeting it is before it gives way to the bitter cold. Ugh, I hate the cold. Apart from that, there is something almost ineffable about the beauty of Autumn. The cool, crisp air. The scent of earthiness and wood-burning fires. Leaves in the most splendid array of rich, vibrant colors. ASMR-inducing crunch-crunch-crunch of fallen, dry leaves underfoot. And as for taste, we crave the return of comfort foods after a summer of lighter fare. Foods that feel like a cozy hug for a hungry tummy, like this Lobster and Truffle Oil Mac + Cheese with Crunchy Chickpea Crumbs.Read More
'Tis the season for winter squashes! I love the variety of pumpkins and squashes in the markets now - my favorites being pumpkin pie pumpkins (those small round guys), buttercup pumpkin and when lucky enough to find them, kabocha squash aka Japanese pumpkin. Good ol' butternut squash is excellent all year 'round too and is particularly loved by my girls. All of these squash varieties can be used in this recipe. Choose your favorite and the flavor of it will shine through in this simple yet delicious sauce.Read More
Toronto weather can be pretty bipolar. We just had a sudden 10-degree (or 50f) swing from near 30c (86f) back down to more seasonal temperatures. I guess Summer wanted a last hurrah. I was okay with that!
Now that it is Fall, for real, it's time to embrace all the upsides it brings including pumpkin things, crisp air fragranced by wood-burning fires, over-the-knee boots and cozy meals exactly like this Chicken Stew with Almond Flour Biscuits.Read More
Cauliflower has been having quite a moment in the sun.
Have you seen all the clever and creative uses of cauliflower lately? The popular ones that spring to mind are cauliflower steak, cauliflower pizza crust, cauliflower buffalo 'wings', cauliflower tater tots and even using cauliflower as a smoothie ingredient to provide bulk without the added sugars of bananas and other fruits (can't say I'm sold on that one ... yet).
So despite it's pale and unexciting appearance, turns out this cruciferous veggie kinda has superpowers! And cauliflower RICE, for me, is the most super-y-est of them all because of it's ease of preparation (including how much faster it is to cook versus rice), superior nutritional value over rice, it's versatility and above all, how satisfyingly well it stands in for rice.Read More
Does the internet really need another 'spaghetti sauce' recipe? For a year and half since I started this blog, the answer to myself was consistently NO. Yet here it is. Why?
Instead of seeing it as too pedestrian to be blog-worthy, I now see it as invariably delicious, nourishing and actually an excellent representation of what we eat hence what I like to bring to the blog. A ragù (an Italian term) is a sauce made with ground meat and vegetables usually used for pasta. This is my take on the ubiquitous dish. It is uncomplicated yet deliberate in ingredients to maximize both taste and nutrition. It is beloved in my universe (my family). It is tried, test and true.Read More
This is one of those one-pot meals that are extremely easy to make and extremely tasty. The magic happens during the last bit of simmering when the starches released from the rice cakes combine with the liquid cooked out of the napa cabbage to create a velvety, luscious sauce. It is satisfying and oh so very delish.Read More
Beef Stroganoff is a Russian dish and I'll be the first to admit to know nothing about Russian cuisine or whether my version is authentic. Probably isn't? I use flank steak in mine which deviates from the sirloin, tenderloin or chuck I typically see in recipes. After having tried all of those cuts for Stroganoff at some point in the past, I stand by flank steak as the ideal cut to use in this recipe. When sliced uber thin, the melt-in-your-mouth flank pieces are at harmony with the sauteed soft mushrooms and tender egg noodles.Read More
I have been making this crispy chicken forever but it never occurred to me to blog it because it is just so simple. I finally decided it is less about a 'recipe' and more about the method. One that is tried and true and results in the crispiest chicken to come out of an oven without a single drop of added oil.
That is correct. Crispy. No oil. Skeptical? Let me explain.Read More
In Korean, this is called Galbijjim. Since I am not Korean, I do not have a "mom's best" recipe passed to me for these Korean-style braised shortribs. So I did the next best thing and adapted my recipe from David Chang's mom's recipe posted on the GQ site. After I made his version a couple of times I wanted to simplify the ingredients and cooking method for more practical home cooking, so I can make and enjoy it more often of course!Read More
When the weather is cold, I turn to hearty chilis and stews to warm up. I'm also lazy. And stews and chilis are wonderful one-pot meals loaded with meat, beans and lots of veggies! This recipe has no actual heat (spiciness) so who knows if it should still be called a chili. Feel free to enlighten me on this in the comments. Regardless, if you are unlike me and have no young children to worry about, by all means add a tsp of chili flakes when the turmeric goes into the pot.Read More