Blueberry and coffee is one of those flavour combos people smugly hashtag #IYKYK every time they put it together (kk that might be me lol). This BLUEBERRY ICED LATTE is a celebration of that flavour pairing in a tall, delicious, gorgeous glass! I highly recommend topping it with dashes of cinnamon not just for garnish but as a flavour boost because cinnamon intensifies the flavour of blueberries. #IYKYK 😉
Read more10-Minute Cream Corn Chicken Rice (粟米雞粒飯)
This 10-MINUTE CREAM CORN CHICKEN RICE is my take of a popular homestyle Cantonese dish (粟米雞粒飯) and my version takes only 10 minutes to make! You also won't be needing a knife or chopping board, either. Sound good? GOOD.
Read moreChinese Pork and Chive Dumplings
I call this CHINESE PORK AND CHIVE DUMPLINGS my weeknight dumplings because as far as dumpling recipes go, they are the EASIEST of them all to make. The juicy ground pork and fragrant Chinese chives are such a classic combo for dumplings and always hits the spot! Plus I share my TWO SECRETS for perfect dumping filling in any dumpling recipe 🙌
Read moreSimple Kale and Sausage Pasta
This SIMPLE KALE AND SAUSAGE PASTA is a perfect back pocket recipe to make on busy weeknights, involving only 6 ingredients but always super tasty. My biggest tips for this dish is using quality sausages and taking the time to brown the tomato paste to max out its umami.
Read moreEasy Chinese Tomato Egg Noodles (番茄鸡蛋面)
This EASY CHINESE TOMATO EGG NOODLES is a dish you should most definitely have in your weeknight arsenal. It’s so quick and easy to prepare, and satisfying to eat. Summer tomatoes are glorious in this tomato-forward dish. But honestly I make this all year round because it is such a no-fuss meal I can throw together in 15 minutes. We all need more of those, am I right?
Read morePoached Shrimp + Melon Salad
Succulent poached shrimp and juicy melons are the stars of this POACHED SHRIMP + MELON SALAD. Dressed deliciously in an easy 5-ingredient vinaigrette of evoo, white balsamic vinegar, fresh lime juice, sugar (you can sub honey) and salt, and finished with addictive Tajín on top, this is a salad you’ll probably want to make all summer long!
Read moreConfit Garlic Hummus with Grilled Mushrooms
Before you think this is yet another hummus recipe, think again. This CONFIT GARLIC HUMMUS WITH GRILLED MUSHROOMS is absolutely unlike any other hummus recipe I’ve seen or tasted. Loads of garlic (two heads) is roasted in oil in the oven to flavour the smooth and creamy hummus. But it’s the mushroom topping that gives this dish its OH-MY-GOD swoon factor. A mix of cremini and shiitake mushrooms are grilled and then marinaded in garlic, lemon juice and peel, thyme, maple syrup and dried cascabel chile.
Read moreShanghai Spring Rolls
These SHANGHAI SPRING ROLLS are exactly the kind I grew up eating so they are, hands down, my favourite type of spring rolls! My paternal Shanghainese grandmother used to make it and my dad makes it. We usually make a big pot of simple meatless congee to go with it for a weekend lunch everybody looks forward to!
Read moreEasy Kimchi Fried Rice + Tips For Perfect Rice!
I love rice and I love kimchi. Like, looooooove. Today I’m sharing this EASY KIMCHI FRIED RICE recipe that’s become a weeknight staple ever since my two girls finally learned to enjoy kimchi! This is one of the quickest dinners you can pull together using fairly basic fridge and pantry staples. You can use homemade kimchi or store-bought kimchi. As easy as this recipe is, there is one thing I want you to pay attention to: perfect fried rice starts with perfectly prepared rice!
Read moreBaked Alaska
It was New Year’s Eve. The restaurant was fancy and the crowd dressed in their celebratory best. When the Baked Alaska arrived at the table, I pounced and devoured with fervent enthusiasm in a very unladylike manner. “That was soooo good” I gushed in my post-ecstasy state, to which my friend gleefully pointed out the chocolate schmears all over my chin. Okay so it wasn’t my most elegant moment but now you understand my obsession with BAKED ALASKA’s! 😆 It’s also been something on my To-Make bucket list since forever so I’m not sure why it took me so long to finally make it. This show-stopping dessert is much easier than it looks, especially when you cut out a lot of the work by buying quality gelato that is as good as anything you can make at home (probably better, if you’re me) like I did using Righteous Gelato.
Read moreTartines with Mackerel + Refried Butter Beans { dairy-free, pescatarian }
The universe has not given canned Mackerel the love it deserves!
Mackerel has long been one of my go-to sushi choices. But as far as shopping in the canned fish aisle of the grocery store, I’m guilty of reaching for tuna most of the time, with sockeye salmon and sardine being my second and third choices. Why? Habit. Little did I know until now, canned mackerel is equally if not even more habit-forming. Case in point: these super simple and suuuper tasty Tartines with Mackerel and Refried Butter Beans are loved by my family and my foodie adult friends. The refried beans are creamy and savoury, and the mackerel fillets flakey and umami-packed. The parsley salad’s acidic and herbaceous freshness perfectly balances the other rich and creamy elements for a seriously delightful bite!
Read moreHoney Cardamom Meringue Roulade with Mandarin Curd { gluten-free, dairy-free option }
In my humble opinion, meringues live their best life when tumbled together with barely-sweetened cream and fresh fruits. If you’re feeling extra, a citrus curd adds a rich dimension while conveniently using up orphaned egg yolks from making the meringue. If that’s not delicious serendipity, I dunno what is. In this luxurious Honey Cardamom Meringue Roulade with Mandarin Curd, there is billowy whipped cream kissed with honey and orange blossom water, dribbles of luscious mandarin curd, and fresh juicy mandarin segments. All of it gets rolled up snug as a bug inside a marshmallow-y duvet of cardamom-flavored meringue. More fresh fruit and a smattering of crunchy slivered almonds on top is the perfect touch for a beautiful presentation and for each perfect, textured bite.
Read moreWhole Roasted Duck with Plum Butter Glaze + Slaw
May I interest you in an epic recipe perfect for the holidays? Actually, it is ideal for any dinner party at any time of the year, for that matter. Yes? I’m so glad! Because today I’m sharing this recipe — the second of my six-recipe collaboration with All-Clad Canada — a succulent Whole Roasted Duck with Plum Butter Glaze + Slaw made with All-Clad Canada’s Large Roaster with Rack. This was such a fabulous meal that everyone loved. I highly recommend this recipe if you’re into impressive, delicious, and NOT the same-old-same-old!
Read moreCrab Cakes with Peach Salsa and Tarragon Aioli { gluten-free, dairy-free, pescatarian, meatless }
Is it just me or are people pretty divisive when it comes to crab versus lobster? I feel like they’re usually in one camp or the other, with few who like them equally. It may be the more pedestrian choice but I’ve always been team lobster since I was a child. My husband, on the other hand, is all about the crab. My lobster bias is due in no small part to sheer laziness and my desire to get large juicy morsels of seafood into my mouth with a minimal amount of work. Large lobster tails = chunks of seafood in my mouth with minimal work. There is no equivalent body part on a crab! Eating crab requires patience and finesse to extract the meat from the claws, legs and body. But ahhhhh…enter: LUMP CRAP MEAT. Fresh picked and already cooked, juicy crab meat can be purchased from any seafood monger or the seafood counter of a well-stocked grocery store. This magical food item is ready to be tossed with a shortlist of simple ingredients to create this decadent yet totally approachable recipe, Crab Cakes with Peach Salsa and Tarragon Aioli. Imagine the warm and juicy crab cakes together with the cool creaminess of tarragon aioli and zippy freshness of the peach salsa! This meal will awaken your taste buds, guaranteed.
Read moreSugar Snap Pea Salad with Green Goddess Dressing, from No Crumbs Left Cookbook { gluten-free, dairy-free, Whole30, pescatarian }
To say the recent arrival of Teri Turner’s wonderful new cookbook No Crumbs Left, Recipes for Everyday Food Made Marvelous was highly anticipated by her legion of loyal fans (she calls her “crumbles”) would be a massive understatement. I have been following Teri’s instagram for years. She approaches cooking with the ease and confidence that inspires so many of us. “Don’t be afraid to fail; it’s just food” is what Teri frequently says. Don’t those words alone empower you to tackle almost anything in your kitchen?
Read moreSpaghetti with Clams and Shishito Peppers, with pancetta-hazelnut topping { gluten-free, dairy-free }
This Spaghetti with Clams and Shishito Peppers with a Pancetta-Hazelnut Topping is one of those dishes you can make rather quickly on any given night for your family but also elevated enough for your most important dinner guests. And everyone will assume you slaved over it all afternoon too 😉
Read moreSpringtime White Lasagna { gluten-free, dairy-free, vegetarian }
Are you Team White Sauce or Team Red Sauce? Honestly, I have been Team Red all the way, all my life. BUT, this dreamy creamy Springtime White Lasagna almost made me second guess my lifelong allegiance. Plus, I tricked my whole family into eating THREE whole different kinds of green vegetables in ONE meal because of this luscious, roasted garlic cream sauce. I said roasted garlic cream sauce. I just wanted to make sure you read that. 😉 Can you even imagine??! It’s definitely kinda magical.
Read moreCreamy Avocado Pesto Pasta with King Crab (or Shrimp) { gluten-free, dairy-free }
This amazing Creamy Avocado Pesto Pasta with King Crab (or Shrimp) is a luxurious, creamy pasta dish fit for royalty but is also pretty perfect for a quick meal because it involves minimal cooking and is ready in less than 30 minutes. There is a reason why king crab meat is so beloved by seafood lovers all over the world. Nothing compares to their succulence and sweetness. If you haven’t yet tried, you should find a good excuse to splurge on it to taste for yourself. But for an everyday, less bougie yet still delicious version, shrimp is the way to go in this pasta. The recipe for either option is nearly identical (and I walk you through both in the recipe).
Read moreTuna and Kimchi Onigirazu aka Japanese Rice Sandwich { gluten-free, dairy-free }
Here’s an easy, healthy, minimal-cook meal idea for weeknight dinner, not-a-sad-desk-lunch or kid school lunch. This recipe for TUNA AND KIMCHI ONIGIRAZU is a must try…they are simple to make and so, sooo delicious.
Read moreThai Coconut Soup, The Living Kitchen Cookbook { gluten-free, dairy-free, paleo, Whole30, vegan, vegetarian }
All it took was a delicious cookie. The kind that is hearty and chunky with all my favourite things like seeds and cacao nibs and cranberries and goji berries and tahini (aka my favourite butter of all time until infinity). The kind that promises to be hearty, healthy AND delicious, and actually delivers on that promise. It’s no wonder that I fell in love with it and have made the recipe more than half a dozen times. And in falling in love with the cookie, I discovered and also fell a little bit in love (not in a creepy stalker way … in a respectful admiration type of way) with its creators, Sarah Grossman and Tamara Green, the duo behind Living Kitchen Wellness blog and now their debut cookbook, The Living Kitchen Cookbook, Healing Recipes to Support Your During Cancer Treatment and Recovery.
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