Google / Social Description

This superfood cookie is proof that eating healthily can be delicious. It’s a source of fiber, antioxidants, and happiness.

Introduction

Wow! Just wow! Think you’re in heaven? This superfood cookie is proof that eating healthily can be delicious. It’s a source of fiber, antioxidants, and (you guessed it) absolute happiness.

Google / Social Description

The soft egg in this bowl combined with the light dressing, creates a healthy lunch that you'll love.

Introduction

While writing this book, I finally ventured to California, and it became a new “happy place” for me. Gjusta, a bakery and restaurant in Venice Beach, California, has a grain bowl that played with temperature, texture, and flavor in a way I’d never experienced before and needed to recreate immediately upon my return home. The soft egg in this bowl, like the one I enjoyed at Gjusta, marries with the lightest, clearest dressing for an expression of modern healthy eating that I believe anyone can get behind.

Google / Social Description

Take a few minutes before your next movie night to make this delicious popcorn treat, made with pecorino romano and black pepper.

Introduction

This cheese is known as some of the world’s best, but it’s not as simple as you might think. If you were to walk into a cheese store and simply ask for a pecorino, it would be like walking into a car dealership and asking for a car. Just as a car sales person would ask you what kind of car you want, your cheesemonger will ask what kind of pecorino you want, too. This recipe is easy and uses a type of pecorino that you’ll be able to find almost anywhere—pecorino romano.

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Try this simple, quick, and deliciously smoky recipe for pad si ew from Angus An's cookbook, Maenam.

Introduction

Simple, quick, and deliciously perfumed by the smoky flavor of a well-seasoned wok, this is my go-to lunch in Thailand, and I definitely prefer it made with fresh rice noodles instead of dried. Fresh noodles don’t need water to cook; hence, they pick up better wok flavor (“wok breath”) and have far better texture. When selecting fresh noodles, make sure you choose the thin and chewy ones, which are often mixed with tapioca, rather than the thick Chinese soft rolls.

“Wok breath” refers to the deep smokiness that a well-seasoned wok imparts to food. Dry noodle dishes such as pad si ew are especially enhanced by this flavor. It’s important to preheat your wok well so that the food hits the hot wok with a sizzle, and you have to keep the wok moving constantly to prevent the food from overcooking while giving it enough time to pick up the wok breath. But make sure the wok isn’t so smoking hot that the oil burns as soon as you pour it into the pan—the smell of burning oil is hugely undesirable and adds unwanted bitterness to your food.

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Try this delicious recipe for French baked eggs with smoked salmon from Melissa Clark's cookbook, Dinner in French.

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Eat the clafouti when it's still warm, and use the leftovers for breakfast the next morning!

Google / Social Description

This is a classic roast chicken—herb-scented and bronzeskinned—that’s been vamped out with crispy mushrooms cooked in the same pan

Introduction

This is a classic roast chicken—herb-scented and bronzeskinned—that’s been vamped out with crispy mushrooms cooked in the same pan. The mushrooms absorb all the heady chicken juices as they roast, turning golden and crunchy. It’s sort of like they’d been fried in schmaltz, but a whole lot easier. You can use any mix of mushrooms here, but I especially love to include maitake (hen-of-the-woods). Their lacy edges turn potato-chip brittle, and it’s very hard to stop eating them.

Google / Social Description

From restaurants to food trucks, you'll find this flavourful dish everywhere in Hawaii. Now make poke at home with this recipe.

Introduction

I first tried poke in Hawaii, and I still remember how it opened a whole new world of flavours for me. Maybe it was how the sesame oil and soy sauce flavoured the fresh ahi tuna, or how simple ingredients like rice and avocado complemented this dish so well. I must have eaten poke every day during my visit. It is one of the most emblematic dishes in Waikiki, and you will find it everywhere throughout the island, from restaurants and food trucks to taco joints and local delis. At home, I often make poke during the summer months and always marinate my tuna in toasted sesame oil paired with soy sauce, which gives it a rich, deep, nutty flavour.

Google / Social Description

The simplicity, robust flavors, sharpness, and balance of this salad make it a perfect ambassador for Thai cuisine.

Introduction

Green papaya salad is, by far, the most popular dish among Thai people. It’s most commonly portioned for one person, but is also easily shared as an appetizer between two or three. The simplicity, robust flavors, sharpness, and balance of this salad make it a perfect ambassador for Thai cuisine, and it highlights the full spectrum of Thai flavors: hot, sour, sweet, and salty. There are countless regional variants of this dish, but this is the classic version, also known as som dtam thai.