The perfect vehicle for all the forgotten summer herbs silently wilting away in your crisper: my riff on the classic Green Goddess dressing.
Welcoming Spring with this Pea Ricotta spread featuring the essence of peas, the earthiness of roasted garlic and lively notes of fresh mint.
A recipe for basil pesto and a feature in Poor Taste Magazine as their blogger of the month.
Homemade Kaya Toast: A concoction of fresh eggs, coconut milk and sugar, infused with the heady scent of pandan leaves, and served slathered between crisp slices of toast that hide a generous chunk of salted butter.
Why buy Nutella when you can make your own? Here’s a grown-up version employing cacao nibs and a dash of ground espresso for added depth and texture.
Preserve the best of summer’s tomatoes in a jar by making your own Ketchup, and bid goodbye to Heinz.