I’m now working from home full time, with months of quarantine cooking ahead of me. This is what my first week of “cooking in the time of COVID-19” looks like.
Instant Pot chicken noodle soup is your antidote to winter. And don’t throw out that chicken skin—the roasted skin adds a crunchy twist to a comforting classic.
This old-fashioned brownies recipe dates back to 1932, but it’s definitely withstood the test of time. Mixed up all in one bowl and ready to eat within an hour!
High in protein and low in calories, this egg-cellent brunch idea of eggs on spinach and haddock takes 15 minutes to whip up, with just five ingredients. Yummy!
From Greek stew to Swedish bread to Chinese veggie stir fry, this post features a lot of fusion cooking and unlikely dish pairings. Such a fun week of cooking!
I’ve been having so much fun these past weeks cooking for my family. It sucks that I’m leaving again soon, because I realized I’ve really missed eating at home.
2019 has been a special year for me, because it’s my first full year of cooking all on my own. As we enter 2020, I’ve reflected on my cooking progress so far.
My parents and I enjoyed a week of entirely home cooked meals. Being back home is great. Having a whole kitchen to myself when I cook is the best feeling ever!
Just like that, another school term has come and gone. Now that it’s winter break, I have time to test new recipes, including a cucumber yeasted bread and some Ovaltine cookies.
My definition of living my best life is going to Toronto to spend $35 on artisan cheese. This time I bought six varieties: Wasabi Gouda, Irish Guinness Cheddar, Pumpkinseed Boer’n Trots, Chili Sambala Gouda, Mizotte, and Majorero.