Sri Lankan Spiced Nuts for the Holidays

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Last week we looked at DIY shortbread as a Christmas or Hanukkah gift, a small token of love, thanks or gratitude, a tasteful and tasty expression of good cheer. And today we’re looking at another classic little holiday gift, a small jar of mixed nuts. But these are no ordinary mixed nuts!

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Springtime is Rhubarbtime!

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Name me a vegetable that grows like a weed, and is so good and versatile you can have it for breakfast, lunch and dinner; serve it with yogurt and ice cream, cook it with pork, and even make a cocktail out of it. Continue »



Mellow Pomelo

 

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Does size matter? When it comes to the citrus world, yes, it does. Members of the Rutaceae family, which includes oranges, grapefruit, lemons, limes, calamansi and many more can all trace their lineage back to their granddaddy, the biggest and baddest member of the clan, the pomelo. Continue »



Poppyseeds Are Large And In Charge!

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Poppyseeds  (or poppy seeds) may be less than a millimeter in length, about the size of the head of a straight pin, but they play a large role when it comes to cuisines from all over the world; from ancient Sumeria to the streets of chic Montreal, poppyseeds are livin’ large. Continue »



How To Make The Perfect Yorkshire Pudding

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Yorkshire pudding, that delightful egg and flour quick bread so closely associated with roast beef dinner, has been around since the mid eighteenth century and is in no danger of going out of style. Whether you call them “Yorkshire Pudding” or “popovers”, these light and irresistible quick breads, golden brown and piping hot out of the oven and covered with butter or gravy are just about the best things you can pop out of the oven and into your mouth. Continue »