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One of my favorite ‘on-the-side’ vegetables are cucumbers, pickled or fresh. They fit well in salads, as a side to pasta or rice dishes or just as an afternoon snack. They’re very versatile. And even though the pickled version tastes…
What do you think the dish at the top of this photo consists of? Looks like chicken with rice to you? It does so to me as well! However, it is ‘chicken’, but, it’s vegetarian… Most of us know: we…
There are a lot of reasons people might not eat meat, ever or at certain times in their life. Religion might be your driver or a concern for animal welfare. Others might not eat meat because of allergies, health concerns…
After reading Salt, Fat, Acid, Heat (a great book by Samin Nosrat by the way) my eyes were opened to the importance of acid in food. Not just in a lemon meringue tart, or as a drizzle over a salad.…
Most cookbooks or books about cooking, are recipe books. One recipe after the other. There might be some personal story from the author intertwined throughout, or a few tips and tricks on how to make it work well. Most books…
Ever forgot to add the baking powder or baking soda to your recipe? Or used baking soda and baking powder in your cake, only to discover it resulted in a flat cake? Baking powder & baking soda have a crucial role…
The other day we made an onion tart that was so incredibly sweet, it was hard to believe the topping was made of just about nothing but onions. It tasted nothing like raw pungent onion and definitely reminded me that…
If there’s anything more maply than maple syrup, it’s maple cream. It’s not as common as maple syrup and you won’t find it in most supermarkets. Which is a shame, because if anything, it tastes even more like maple than…
It’s probably very controversial what I’m about to say, but it’s just my humble opinion: ketchup ruins hamburgers & french fries. Like truly ruins them. It’s such a disappointment to bite into a perfectly fine juicy hamburger and then discover…
There is a very easy way to distinguish a fresh uncooked shrimp from a cooked one: its colour. If you’ve ever cooked shrimp before, you will have noticed this colour transformation. The shrimp will convert from a blue, translucent colour…
Almost all of our food starts at a farm where plants are grown, animals are raised or fish are kept. Here’s where farmers use photosynthesis and biology to convert sunlight into high quality foods. It’s where grass is transformed into…
It’s still a mostly brown and grey world, with just a light dusting of snow covering the fields and forests. The grass hasn’t started to grow yet, the trees haven’t yet budded and people only come outside when they need…