Chicken livers are rich, flavourful, incredibly nutritious and somehow still inexpensive. If you’ve had them before and didn’t enjoy them because they had a chalky…
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Hot Sauce
When gifted a bag of garden fresh peppers, I decided it was the perfect opportunity to experiment with fermented pepper sauce. I’ve been fermenting a…
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Egg Foo Young
While deciding what to create for the site this week, I couldn’t believe I’d never recorded my egg foo young recipe. You can use corn…
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Grilled Squid
The two most important points in grilling squid are to have the grill as hot as possible and the squid as dry as can be.…
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Milk Stout Mussels
After writing and testing over 250 recipes for this site, how is it possible this is the first time I’ve posted a mussel dish? Steamed mussels…
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BLT Wraps
I hesitated in writing a recipe for this because it’s really just too simple, yet those who have eaten or even seen this dish always…
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Beans & Tomatoes
I know. I know. Back-to-back vegetarian recipes? No, I’m not dying. Everything is just fine. I had an idea for this recipe and just had…
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Chili Garlic Lentils
Thanks to food like this, even I will say you don’t need to eat meat with every meal. I like to make a batch of…
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Five-Spice Pork Steak
Continuing my ongoing infatuation with Vietnamese flavours, this marinated pork steak melds the flavours of fish sauce, garlic and five-spice. Once you taste the combination,…
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Bison & Bean Sprouts
My current favourite food to eat and cook is Vietnamese. I’ve been studying plenty and one of the key things I’ve learned (this will come…
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