For the past few days I have been cooking with products from Trepunti, an online shop owned by a Sicillian farmer. I shared my recipe for a...

Recently, a friend of mine referred me to Jennifer of Trepunti Sicily, a Hongkonger who ran a farm on the ground and also an import/export b...

I wish I could say this is entirely my idea, but this originally came from a dish I had recently, when the chef prepared the seared threadfi...

Before the Easter long weekend, the team at Qwehli has generously sent me a few of their products for me to try and see what I could do wit...

A box of wines arrived at our doorstep a couple of weeks ago, courtesy of Toasst , a new business venture based on the wine club concept co-...

Seafood Boil is always a good option if you need to entertain at home with little time to prepare. Not sure if it’s an American-only thing b...

I bought this bottle of Blue Nun as part of a prank for a few wine-loving friends who were around long enough to remember the brand being th...

I followed up with a rustic-style seafood main course using another pack sent by the purveyor Qwehli (see my previous post for the introdu...

I have to go back quite a few pages to see the last time I shared a recipe here – August 2018 , to be exact. Not that I haven’t been cooki...

I was scratching my head over what to make when I went to a potluck meal recently. A few friends came over to our place to eat previously ...

We were hosting breakfast at church for about 70 people for a second time at the end of February and this time I experimented with a new...

It’s an impulse buy when I picked up a whole kinmedai (goldeneye snapper) at the Kagoshima Fish Market in the morning just before I was ta...

Our trip to Jordan and Israel a few months ago didn’t turn us into a fan of falafels but we did enjoy a few new dishes and food ingredient...

From what the names suggest, pork rillettes and gyuniku shigureni sound like two dishes from entirely different worlds, but in reality the...

Loh Bak Goh 蘿蔔糕, or as CYY calls it, “Robert Go”, is one of those festive dishes we eat during Chinese New Year. Made with shredded white ...

I made this dessert when my friends from New York T and L came over for dinner one evening in October. As the season of fall finally arri...

Taking the week off from work meant I could go to events that I normally couldn't go. A couple weeks ago chefs Joan and Jordi Roca fro...

"Are you on Team Steam or Team Boil?" a food magazine raised this question in its recent issue about crabs - referring to the ...

A few months ago my chef friend Peter showed some of us at the kitchen of his (previous) restaurant the way to do a proper Vietnamese Pho ...

I decided to take a week off in the middle of summer just to get some rest at home. When we told others about the plan, or rather a "...