Monthly Archives: March 2013

Vegetable Scrap Stock

A versatile flavour base for so many recipes, it’s a shame that such a simple process is often bypassed in preference for store-bought bouillon cubes or canned broth packed with sodium and preservatives. Most of us are so used to … Continue reading

Posted in Basics | Tagged , , , , , , , | 4 Comments

Burmese Golden Egg Curry

Shallow-frying eggs with turmeric creates such a beautiful and blistered golden exterior, a method I never would have thought of before coming across this recipe – yet another reason to explore different cuisines and adapt the cross-cultural techniques into your … Continue reading

Posted in Burma/Myanmar, Curry, Main | Tagged , , , , , | 1 Comment

Louisiana Red Beans & Millet

Many people use ‘Creole’ and ‘Cajun’ interchangeably when describing Louisiana’s French-born cuisine, but the distinction between the two is a good example of why the inseparable intertwining of food, culture, history, and geography is so interesting to me. The term ‘Creole’ refers to … Continue reading

Posted in Cajun/Creole, Main | Tagged , , , , | 7 Comments