Easy Basmati Rice with Raisins and Crispy Onions

Growing up in a Chinese household, it’s impossible to imagine a day where rice was not part of our regular dinners. Everyday. Without fail. Plain white rice to go with stews, curries, stir frys. Sometimes congee (rice porridge). On very, very special occasions my grandmother would make biryanis, an Indian dish of basmati rice cooked with…

Roberta’s Pizza Dough and a Fifteen Minutes Pizza Sauce

It is a truth universally acknowledged that the most hated ingredients can be made appealing to the pickiest of eaters on top of a pizza. That, my friends, is one of life’s greatest mysteries. For example? I spent the first twenty-two years of my life avoiding cheese, but would somehow magically eat pizza. The first…

Buckwheat Strawberry Buckle with Almond and Cashew Streusel

This is an enriched version of Blue Bottle Coffee’s Strawberry Buckle cake. The original recipe uses all white flour, but I’ve really been enjoying adding buckwheat or rye flour to my bakes. If you’re not sure about buckwheat flour, give it a try. It’s nutritionally one of the better gluten-free ingredients, it has calcium, phophorus…

Pickled Radishes

These pickled radishes add a punch to just about anything. Add them to a grilled cheese sandwich, charcuterie plate or even as nacho toppings!   Picked Radishes 1/4 litre jar from David Lebovitz’s pickled radishes recipe 1 bunch of small red round radish 1/2 cup water 1/2 cup white vinegar 1 teaspoons sea salt 1…

Life lately

I’ve been trying to make it a habit to take my lunches out of the office, but it’s harder in winter when there are no outdoor spots. Coffee shops help a lot. 

Toronto Eats: Kub Khao

The opening of Kub Khao Thai Eatery in Scarborough is a game changer. Before this, good Thai food used to be something we had to schlep to the downtown core for, all while suffering through interminably long subway rides, incessant track work delays or slow-moving streetcars. But not anymore! Now we get to contend with…

Orange Blossom Madeleines

The trick to the madeleine’s characteristic bump is a chilled batter and cold madeleine pan. But bump or no bump, these classic shell-shaped teacakes are dainty and absolutely lovely with tea or coffee.