RECIPES

from Krista Kim-Bap Kimbap is a delicious Korean dish made with rice, vegetables, and optional protein, all wrapped in seaweed. Here’s a classic recipe to make kimbap at home! Ingredients For the Rice: 2 cups short-grain rice 1 tablespoon sesame oil 1/2 teaspoon salt For the Fillings (customize as desired): 1 cup spinach, blanched and seasoned with salt and sesame oil 1 carrot, julienned and lightly sautéed 4-5 strips of pickled radish (danmuji) 4-5 strips of burdock root (optional) 2-3 eggs, beaten and cooked into a thin omelet, then sliced into strips 4-5 strips of cooked meat (beef, ham or crab) or tofu for vegetarian option For Wrapping: 5-6 sheets of dried seaweed (gim) Directions Prepare the Rice: Rinse the rice several times until the water runs clear. Soake the rice in water for about 30 minutes, then […]

from The Edgy Veg I have an obsession with David Chang and his career as a chef. I’m beyond fan-girl status, and the countless hours I’ve spent binge-watching him on Netflix are to blame for the obscene amount of time I’ve spent perfecting ramen broth. When I was testing this recipe, we literally ate nothing

from 200 Easy Homemade Cheese Recipes A great appetizer or light meal, saganaki is fried cheese with a twist. Serve with lemon wedges and fresh bread. Ingredients 5 oz (150 g) Kasseri cheese ½ cup (125 mL) all purpose flour 1 egg 1 tbsp (15 mL) milk Olive oil for frying 1 tbsp (15 mL)

from The Cheese Cure & Gunn’s Hill Cheese Oxford’s Harvest cheese is modeled after a traditional Swiss cheese called Mutchli. Aged for 3 months, it has a creamy texture with lactic and buttery flavours. Pair with a Riesling or Lager style beer. Ingredients 1 garlic clove halved 1 ½ cups dry white wine 6 cups

from The Cheese Lover’s Companion Burrata comes from the Puglia region of southern Italy. It is a fresh cheese featuring a soft mozzarella shell filled with creamy stracciatella and cream, giving it a rich, buttery texture. Ingredients 8 oz (225 g) burrata cheese (1 large ball, or 2 smaller balls) 8 medium-sized ripe field tomatoes,

from Paris Express I learned to make these magical bites in savoury form from a friend who spreads his beignets with rouille and serves them with clams. Another friend, when I was showing her the recipe, decided to sprinkle them with sugar and nutmeg and then declared them to be better than doughnuts. These are

from Cheese, Wine, and Bread The first time I had khachapuri was at a Georgian restaurant in Paris. “There’s one reason you need to try this restaurant: their khachapuri,” my friend Natalie told me. This was before I lived in Paris for culinary school, and I was visiting her as a wide-eyed tourist. Why is

from French Pastry 101 Gougères  are  little  cheese  puffs  made  from  choux  paste.  They  are  usually  served  as  pre-dinner  snacks  with  wine  or  drinks.  But  their  crispy  exteriors  and  tender  cheesy  centers  are  so  delicious,  I  would  eat  them  any  time  of  the  day.  Ingredients ¼ cup (60 g) water ¼ cup (60 g) whole

from Sundays are for Feasts One of my favourite things about making hummus is that it’s really hard to get wrong. Here are the basic ingredients, but don’t be afraid to use your imagination. Try adding new flavours – a spoon of pesto, a roasted red pepper, a pinch of cumin. Have fun with it!

from Storm the Kettle We seem to have become not only an island of sushi eaters but passionate tasters of all things Asian. Every mainstream grocery store now has a sushi counter and we have several sushi restaurants as well as Vietnamese, Chinese and Japanese restaurants across the island. These racks of lamb are addictive,