RECIPES

from The Next Supper This salad is something I made on a weekly basis, with either cucumbers or cabbale. The southeast Asian elements of this salad — lime juice, fish sauce, sugar, chili — are so universally appealing that I have happily made variations using raw broccoli, chicken, fish and so on. I’ve omitted the traditional […]

from Cook More Waste Less I had been meaning to try stuffed avocados for some time – since half an avocado with a squeeze of lemon and a sprinkle of salt and pepper is my quick go-to snack—so I always have a half left over! It wasn’t until I demolished them in a little bar

from Recipes and Reciprocity  When asked how krayasat was made, women spoke casually about dry roasting ingredients and mixing them together in large pans. The dry ingredients included peanuts, glutinous rice, popped new rice, coconut, and sesame seeds. After mixing them together, they added either a can of sweetened condensed milk or a mixture of

from Tunes and Wooden Spoons From my dear late friend, Ethel Chisholm Bowl # 1  4 eggs  2 cups sugar  1 ¼ cup vegetable oil  1 can pumpkin pie filling (540 ml)  Beat with electric beater until well combined. Set aside. Bowl # 2  3 cups flour  3 tsp. cinnamon  1 tsp. allspice  1 tsp.

from The Anime Chef Cookbook ANIME ★ SCHOOL BABYSITTERS SEASON 1 | EPISODE 2 When Ryuu takes the toddlers from the daycare on a field trip to the zoo, they enjoy a bento. Bentos (lunch boxes) are common in Japan and can be comprised of lots of different foods for adults and children. The bento

from Cosman & Webb A Dutch Baby is similar to a pancake, crepe, and popover all in one – and this particular recipe is our family’s new favourite tradition for our Christmas morning breakfast. Using good quality ingredients will make a big difference in taste and texture. Serves 4. Ingredients  For the Dutch baby 4 large

from Mrs. Dalgairns’s Kitchen Original Recipe Wash and clean the rabbits well, let them lie for two or three hours in cold water, cut them into joints, wash and dry them in a cloth, dust them with flour, and fry them a light brown with butter, and stew them in the following sauce: Brown three

from Wild Harvest Recipes Wild turkey broth is the foundation of this dish, so I keep the flavors of the garnish light and simple.  The unique texture of spaghetti squash adds a noodle-like texture and some bulk to this dish.  The mushrooms add a distinct flavor and look wonderful cut in julienne (shoestring or matchstick

from Chiamigos  Ingredients  1/3 cup (50g) Chiamigos Chocolate Banana Nut pudding mix 1/3 cup (50g) plant-based milk or water 1 banana, sliced 1/4 cup (<14g) coconut whipped cream (purchased or homemade) 2 strawberries, sliced 1 tablespoon almond butter  Sprinkle cocoa nibs  Preparation Mix the chia pudding according to package instructions, set aside. Slice the banana

from My New Table I had the opportunity to visit Kolapore Springs—a hidden local and sustainable hatchery a stone’s throw from my parents’ farm—when I was working with Feast, a chef-driven food-delivery service in Toronto. Since tasting their trout I haven’t turned back. It’s a true hero fridge staple for a last-minute cocktail party. Kolapore