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 […]
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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
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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
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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,
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from Caribbean Curry Today, Indo-Caribbean food is a pillar of our region’s culinary identity, from Trinidad and Tobago to Guyana, Jamaica, Suriname, and even islands like Guadeloupe and Martinique. Curry is no longer just Indian—it’s Caribbean. These curries may have their roots in India, but over time, they’ve evolved into something uniquely West Indian. What
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