Keeping Wrinkles At Bay

September 1 marks a month to my next birthday, that annual event marking the passage of time and the appearance of another wrinkle (or laugh line). To counteract the negativity associated with aging, I have decided to look to desserts for the answer. Beginning tomorrow, Bon Vivant will feature a …

Cinnamon & Cinnamon

I’ve been wrapped in cinnamon for the past week as part of the BBA Challenge, so here’s a double-barreled post on Cinnamon buns and Cinnamon raisin walnut bread. Both breads were relatively easy to make (though not without their challenges, as described below), and surprisingly I was more fond of …

Why Street Food Is Important

Last weekend, we took a leisurely drive to San Francisco for the city’s first ever Street Food Festival. Organized by La Cocina, a non-profit focused on developing ‘food entrepreneurs’, the event was part of the drive to raise awareness about street food culture and the challenges faced by vendors seeking …

Who Moved My….

…Quiche?! Until I met M, my consumption of French pastries and baked goods was limited to the croissants and fruit tarts from Delifrance which, although good, were a far cry from the flaky, delicious versions offered at your neighborhood boulangerie in France. All the same, I was content with the …

Leek, Mushroom & Egg Linguine

Last night’s dinner was literally put together on the fly. It had been another hot day, M was away for work, I wasn’t in the mood to cook and even contemplated running out for a take-away. But time passed and soon, it was 7:30. Too late to drive out for …

Meat On A Stick

August 9 was Singapore’s independence day, a day that usually passes like any other save for the three hours in the evening when everyone would tune into the live broadcast of the National Day Parade. An annual ritual, this prestigious event represents the culmination of a year of planning, rehearsals …

The Post-Modern Challah

Following the last two enriched (and flavorful) breads in the BBA Challenge, the sixth bread in Peter Reinhart’s book brings us to the  Jewish celebratory bread, Challah. I had seen this braided, glistening loaf many times before at the bakery close to the office where I stopped to get coffee, …

Chops & Sauce

Like most Chinese, I grew up on a diet that included pork prepared in a variety of ways; there was minced and lean pork with noodles, pork meatballs in porridge, pork ribs simmered in herbal soups, steamed with tofu, braised in soya sauce…and so on. While I loved these interpretations …