SWEET & SPICY TOFU

There are a few tofu dishes that I go back to on repeat, and this sweet and spicy version is one of them. It pretends to be complicated, but it’s really just me, a frying pan, and a couple of bottles from the fridge door. Twenty minutes and you’ve got crisp, golden cubes in a sauce… Read more »

PUMPKIN, FIG & KALE SALAD

There are salads that feel like afterthoughts – a little something green pushed to the side of the plate. And then there are salads that demand attention, the kind that get eaten first and remembered last. This one is firmly in the latter camp. Sweet roasted pumpkin, jammy figs, and salty little nuggets of feta,… Read more »

POTATO NACHOS

I know what you’re thinking: those aren’t nachos. But hear me out. I’ve been leaning into potatoes a lot more lately. As a carb, they’re wildly underrated. I love the idea of using them in place of rice or wheat, which is how this slightly chaotic, very satisfying plate of potato nachos came to be…. Read more »

VEG-FORWARD JAPCHAE

This might be the first time you’re hearing the words sweet potato starch noodles, but I promise it won’t be the last. Japchae is one of those dishes that has no business being as good as it is—slippery glass noodles tangled with veg, a savoury-sweet sauce that hits every corner of your palate, and enough… Read more »

BEET & MISO HUMMUS

There’s always a beet lurking in the fridge a little longer than intended. This one had been sitting quietly in the vegetable drawer, still firm, still hopeful. I hadn’t planned to make hummus with it, but that’s how most good things start, isn’t it? Always roast your beets. Steaming or boiling just makes them flabby… Read more »

THAI-INSPIRED SQUID, PRAWN & GRAPEFRUIT SALAD

Somewhere between craving something light and realizing I had seafood to use up, this salad happened. It borrows a lot from Thai pomelo salad—fresh herbs, juicy citrus, plenty of crunch—but gets a protein upgrade because sometimes fruit and texture aren’t enough to count as a real meal. This is a salad that eats like dinner,… Read more »

BOK CHOY & SHIITAKE STIR-FRY

A quick yet satisfying lunch, brimming with vibrant greens and earthy mushrooms. True to the essence of a good stir-fry, it comes together in under 20 minutes, relying on pantry staples—save for the dried shiitakes, unless, like me, you deem them essential and keep a generous stock on hand. One of the best things about… Read more »

ORANGE CHICKEN SALAD

This is exactly what you think it is: Asian-style orange chicken, but served without the rice and instead fashioned into a scrummy salad. I air fried the chicken here, but you could just as easily get similar results (albeit with a bit more oil) with baking or pan-frying them.  Coat the chicken pieces (I like… Read more »

KIMCHI, TOFU & NORI FRIED RICE

I’ve been writing on here for more than 9 years now. Many things have changed and evolved along the way—priorities, methodologies, ideas—but one thing remains intact: I still forget to cook my rice. Just thought I’d point out that some things are still familiar around here. (A nifty trick – once the rice is cooked… Read more »

CHICKEN OATMEAL CONGEE

Eating a hot breakfast is a rarity in my world. It’s usually a cup of coffee and a banana (with a protein shake in hand) before I rush out the door with my toddler in tow. We do find time to make it a family affair on the weekends though, and for that I’m grateful…. Read more »

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Latest

  • GREEK QUINOA SALAD

    I’m a salad girl. No, not the kind that would go to a restaurant and pick on some greenage for a meal (hell no) but definitely one that would get it as a side. That kind of salad girl. I had my first taste of Quinoa about a month ago. Until then, this obscure little… Read more »

  • CHOCOLATINES

    Is there anything better than a warm buttery croissant? Well actually, there is. Meet the Chocolatine (also called Pain au chocolat). Traditionally made in a shape that’s more cylindrical than crescent/crab-like, these delights are what got me through many a rough library night back in Uni. Scrambling to finish cramming a whole semester’s worth of… Read more »

  • PORTUGUESE TARTS

    On a bit of a whim, I decided to make tarts. Portuguese style. Speaking of whims, I also ended up indulging in three of Jamie Oliver’s cookbooks. Known for his clever twists on re-creating classics in record time, it didn’t seem like the best idea to play around with one of his recipes. But I… Read more »

  • AUBERGINE AND BROCCOLI PASTA BAKE

    I love adding fresh veggies to my meal, and am constantly on the hunt to find recipes that can incorporate them. Ordinarily I find vegetarian dishes to be a real downer, so I had to pull out the big guns here..cheese! And not just one, but 2 types; Parmesan for the depth of flavour and… Read more »

  • BERRY FILLED CUPCAKES WITH VANILLA CREAM CHEESE FROSTING

    I ended up engaging in some “insider trading” of my own with these cupcakes, by scooping out the center and filling it with a gooey mixed-berry preserve. Seeing that it was Martha Stewart’s recipe, I just HAD to point out the irony! (Read : Martha Stewart – Insider trading scandal) Personally, I think a good cupcake… Read more »

  • MAC & CHEESE WITH BACON, MUSHROOMS AND PEPPERS

    I think I had you at bacon, right? This is not the typical mac & cheese that you may have grown up eating, but I can assure you that it’s got every bit of that gooeyness and flavour that is synonymous with it. I can safely say that this version is way simpler too – no fussy… Read more »

  • SPANAKOPITA

    Hunting for a recipe to match the image in my head is the hardest challenge, but oh-so worth it in the end! This is one such story.. Spanakopita literally translates to spinach pie; it is a Greek dish that comes in a myriad of shapes and sizes, the most common being in pie-form or as triangular parcels…. Read more »

  • MUSHROOM AND SUN-DRIED TOMATO RISOTTO

    I think this recipe has officially been my crowning glory, if I may say so myself! I’m not sure if this is the perfect risotto in Gordon’s Ramsay’s books, but it tasted pretty damn good and that’s all I care about really. So don’t be intimidated; the main things that really matter are texture and timing,… Read more »

  • CARAMELIZED FIGS

    Ok, first of all I have to say, making this is SO easy, I could probably make a dozen in the time that it takes to write this post. And once you’ve gotten the figs out of the way, all you need is ice cream, and you’re ready to serve up an elegant, healthy(ish) dessert!… Read more »

  • MOIST CHOCOLATE CAKE

    I came across this gem when I was looking for a cake recipe for my grand mom’s birthday a few years ago. The instructions were simple to follow, but what really caught my attention was how moist it looked. It turned out that the pictures weren’t that deceptive after all, and basically..I was SOLD. I’m no… Read more »