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Learn How To Cook Japanese At Home With This Cookbook!
The precision and intricacies of Japanese cooking make it an intimidating cuisine to attempt at home. Kimiko Barber’s new book demystifies all that, making Japanese food approachable and accessible. She puts ingredients into context by weaving the country’s culinary history throughout the book, while covering everything you need to know about slicing…
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Tuna & Arugula On Soba
Try this recipe for Tuna & Arugula On Soba from the cookbook Cook Japanese At Home. This tasty noodle salad couldn’t be easier to make — the only cooking involved is preparing the noodles. The rest is just a simple assembly job. The All-Purpose Noodle Sauce doubles up…
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All-Purpose Noodle Sauce
Use this All-Purpose Noodle Sauce, from the cookbook Cook Japanese At Home, with the recipe Tuna & Arugula On Soba. There are many ready-made noodle sauces available. Although they’re a useful standby and many Japanese home cooks have them, homemade is much better, and more economical. This…
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Miso-Marinated Racks Of Lamb
Try this recipe for Miso-Marinated Racks Of Lamb from the cookbook Cook Japanese At Home. Miso is not just for soups, but has many other uses, including marinating and preserving. It also renders meat very tender and flavorsome, as well as removing lamb’s strong smell.
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How To Make Homemade Yogurt
Food editor Kristen Eppich share step-by-step instructions to make delicious, creamy homemade yogurt. Hot on the heels of homemade bread, pickling and fermenting, yogurt is the next big thing in the homesteading craze. All you need is a heavy pot, a towel and time to turn a few spoons of leftover…
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Lemon & Dark Chocolate Tart
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Chive, Gruyère & Yogurt Quick Bread
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Crab Salad Cups With Yogurt Miso Dressing
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Homemade Yogurt
Use a few spoons of leftover yogurt to create a whole new batch that’s creamier and milder than any store-bought brand. The store-bought yogurt you’re using as a starter must contain active bacterial cultures; check the label. Use a yogurt that you like the taste of — its flavor will be the base…
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Spaghetti Squash With Ginger, Chili, Lime And Grilled Tofu
Try this recipe for Spaghetti Squash With Ginger, Chili, Lime And Grilled Tofu from The Greenhouse Cookbook. This dish is inspired by the Filipino staple known as pancit. We’ve substituted spaghetti squash for the traditional mung bean or rice noodles. The result is a light, spicy “noodle” dish anchored with…
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Vegan Vanilla Bean Cheesecake With Coconut Whipped Cream
Try this recipe for Vanilla Bean Cheesecake With Coconut Whipped Cream from The Greenhouse Cookbook. When it comes to decadent desserts that are filled with good things, we call upon Greenhouse alum Emily Kreeft. Emily is a nutritionist and our plant-based dessert authority. When she set her mind to creating a…
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How To Make Canada’s Best Butter Tarts
Food editor Kristen Eppich shares a recipe for the best butter tarts in Canada, from 13th Street Bakery, and three scrumptious variations. Perhaps the most hotly debated dessert in the country, the butter tart was created during pioneer times when ingredients were sparse. Whether it’s at Marty’s World Famous Cafe in…
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Try 3 Canadian Recipes From The Cookbook Feast
In honor of Canada’s 150th birthday coming up on July 1, we’re sharing recipes from across our great country. Feast: Recipes & Stories From A Canadian Road Trip chronicles the adventures of two friends over a five-month road trip across Canada. In this part-cookbook, part-travelogue, Lindsay and Dana have brought together…
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Giant Lobster Roll
Try this Giant Lobster Roll recipe from the cookbook Feast: Recipes & Stories From A Canadian Road Trip. Though there are many lobster rolls to be had on the East Coast, we think we found the best one. It was at the Saint John Ale House in New Brunswick,…
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Tarte Au Sucre (Sugar Pie)
Try this recipe for Tarte au Sucre from the cookbook Feast: Recipes & Stories From A Canadian Road Trip. Pâtisserie Rhubarbe is a pretty little shop in Montreal with cakes, tarts, pastries, and house-made popsicles sold from a window during the summer. They also do a big, pecan-rich…