Experimenting with Chinese tea eggs

One of our favourite vendors at the Waterfront Asian Night Market, which we attend every year here in Toronto, are the tea eggs. Since the night market is cancelled this year and Mr. Chuckles suddenly had a craving for them, I decided to do a little kitchen experiment and make them on my own. Tea…

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Goodfood recap: Mostly vegetables

I should really eat more vegetables. This last week’s worth of Goodfood meal kits helped address my produce deficiency, with about half the meals being fully vegetarian and the others being at least ‘vegetable forward’. MONDAY Pork larb noodle salad with rainbow vegetables & sweet-chilli lemongrass vinaigrette. Larb, also known as laap, is a traditional…

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Easy breezy Caprese salad

Here’s an easy light salad recipe, just in time for us lazy cooks as summer weather finally arrives. Caprese salad (or insalata Caprese) is a simple Italian dish named for the island of Capri, made up of sliced fresh mozzarella, tomatoes, and basil, all seasoned with salt and olive oil. If you want to eat…

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Risotto à la forestière with wild mushrooms

The term à la forestière, translating to ‘of the forest’, is a French cooking style wherein the dish is characterized by hearty, earthy flavours. Typically, this features wild mushrooms sautéed in butter. Risotto is, of course, a traditional Italian dish but variations of it are also commonly featured in French cuisine. This recipe for risotto…

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Pesto pasta with portobello mushrooms

As per its original namesake, pesto alla Genovese is a sauce originating in Genoa, Italy. During the Middle Ages, Genoan cuisine commonly featured a predecessor of pesto known as agliata, a mashed paste of garlic and walnuts. It was not until the mid-19th century that basil was introduced into the modern recipe. The best pesto…

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