*Recipe from Louise Palmer Masterton, founder of Stem & Glory: https://www.stemandglory.uk/
This is sweet and smoky and perfect as a dip, or served on the side with just about anything
I love food and those of you who follow me over on the Foodie Files know that eating is one of my favourite pastimes. However, when it comes to cooking the food, I have been known to be pretty lazy in that department 🙂 However, during lockdown, I made a conscious effort to get into the kitchen and learn how to cook and I must say I have become quite a seasoned chef.
Fall is finally here and most of us are seeing more of the colour orange flooding our landscape as well as the shelves of our supermarkets.
The best part of going to the pancake places, aside from eating the pancakes, is that you get to watch them expertly shape, flip, and plate up serving after serving of fluffy goodness.
Thanks for coming, but there is nothing more we need to talk about! Game over. I’ll just be eating this beet and burrata salad from here on out.
Oh so long ago, back when I was still in high school, my mom came home from work one day clutching a photocopied hand-written banana bread recipe.
If you’ve somehow never tried pho, you’re in for a treat. It’s a cozy, beefy, aggressively spiced soup that is also light, fresh, and bright at the same time
Purin is a Japanese take on crème caramel, also known as flan, caramel custard, egg pudding, or caramel pudding. Essentially it’s a gently cooked custard dessert made from eggs, milk, and sugar, with a layer of clear caramel sauce on top.
Many people meal prep by shopping and cooking on the weekends, which may work better with your schedule than cramming it in during a weekday.