This pasta was incredibly easy to whip up and I looked forward to my leftovers for days.
Author: Sonia Nair
Sonia Nair is a Melbourne-based food writer who persists with her love of everything deep fried and spicy, despite being diagnosed with a histamine intolerance and lactose intolerance after incorrectly thinking she was fructose-intolerant for several years.
Whichever rendition of jerk chicken you’re making, allspice, fresh ginger, thyme, spring onions and Scotch bonnet peppers are mainstays.
Because salmon doesn’t take long at all to cook, this is an incredibly easy and quick weeknight dinner, and one I’ll be returning to when my regular tiresome routine of commuting home after work eventually takes hold again.
This is thankfully one of the simpler recipes that Sk8er Girl recreates in her Vancouver kitchen, and I seized the opportunity to make it, being a big fan of both miso and chicken.
I have a whole tupperware full of arborio rice that I’ve been too lazy to cook into a risotto because I dread the hours of stirring broth into rice, which is why I yelped with joy when I saw Lilting Librarian post a picture of an oven-baked risotto (i.e. a risotto sans the stirring) that she made.
Pinchy’s was previously a pop-up store in Emporium but I never visited because the idea of a $23 Maine lobster roll seemed slightly excessive for a workday lunch, so I was glad to see them set up permanently in the space that used to be Red Silks.
Keema is a South Asian dish with a specificity that exists in very opposition to the generic moniker “curry” – it’s a traditionally Mughal dish which features minced meat cooked with potatoes or peas or both in a heady aromatic concoction of star anise, cloves, cinnamon, curry powder and chilli powder.
Lana Del Napoli, of food blog Dancing Through Sunday fame, knows me too well – she knew I’d have neither the desire nor wherewithal to make gnocchi from scratch, so if you’ve come for that, please go elsewhere!
Kumo Izakaya isn’t known for strictly Japanese food with a menu that has clear Italian, Korean and Turkish influences.
A traditional pad krapow is made with Thai basil but Pinch of This, Pinch of That uses sweet basil here, preferring the peppery clove-like aftertaste compared to the spicy anise-like notes of Thai basil.
