People have been canning and preserving for years without making a big deal of it – but canning seems to be seeing a resurgence of late, from shops to restaurants to homes. It’s everywhere.
Good enough to keep the dough on-hand in the freezer for freshly-baked cookies any time I need them: for a party, as a gift …or whenever a craving hits!
It was pancake Tuesday this past week, but since I’m not Catholic, this has less bearing on my life. Except …more
Never having made a cheesecake before (usually my sister’s domain), I settled on Cooking For Engingeer‘s New York style cheesecake …more
As a child, I remember eating these pale and oddly-shaped cookies. Fragrant with pandan and coconut, these dry and crumbly …more
So, I had spoken of Hainanese Chicken in my last post on making soup. Why? Because for the best version …more
My favourite soup happens to be chicken. But the chicken soup I grew up with had little to do with …more
Despite the fact that Christmas is over, production of green tea shortbread in my kitchen goes well beyond the 25th. …more
Peering into the fridge to ponder dinner last night yielded the makings for chicken salad. I was, however, without mayo. …more
Despite the fact that my trip to Japan was many years ago, the sweet and fresh taste of Ichigo Daifuku …more