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Ingredient: Salt
Butaman (steamed pork bun) recipe
Butaman is very popular in Japan, where buta means pork and man means ban. A secret for success is in using cake flour for the most part of flour. Do...
Leek & tatties soup recipe
Leeks and tatties (potatoes) are cheap and chunky to make a filling first course. Though this soup is simple, it is served at even the finest Burns Suppers.
Onigiri and meatball bento recipe
Onigiri rice balls are an integral part of Japanese culture. They’ve even been described as Japanese soul food. They are portable, filling, and somehow very comforting. Here, they are paired...
Soba noodle bento recipe
Soba noodles provide a nice change of pace from rice-based bentos. The accompaniments are a simple hard-boiled egg and a cold crabmeat salad. Served chilled, this bento is a great...
Sweet potato coconut soup recipe
A healthy blend of leftover sweet potatoes and creamy coconut milk produces a filling and satisfying, thick soup that’s perfect for cool fall or winter days. An immersion or stand...
PB&J cookie dough recipe
I ate so many peanut butter sandwiches as a kid at school that I burned myself out on them for a few years. Thankfully, my love for them returned, and...
Sonoma shawarma with tahini-yogurt sauce and syrian pita recipe
The quality of the pita makes all the difference. It really isn’t hard to make your own, and the flavor and texture are far superior to the flaccid, sweet-tasting brand...
Scharffen Berger brownies with espresso ice cream recipe
John Scharffenberger and Robert Steinberg began making exquisite artisanal chocolate in South San Francisco in 1997; today, Scharffen Berger chocolate is distributed all over the country and is owned by...
Slow-baked pecan & cocoa nib granola recipe
Long, slow-baking gives granola a lovely flavour and crunchy texture, making this an absolute winner (and much cheaper than store-bought). Adding an egg white to the mixture helps the oats...