For the past few years, without fail, I’ve whipped up a big batch of eggnog. And spiked it…
Three Textures of Corn and an Uni Extravaganza
One of the ingredients I love to use in dishes when I entertain friends is sea urchin (“uni” in…
A very special Hokkaido menu at The Naked Finn
The other night, at The Naked Finn, I had one of the best dinners I’ve ever had here…
Philadelphia Cream Cheese Chilli Crab Toastie
A couple of weeks ago I received an email that excited and intrigued me. The marketing folks promoting…
Revisiting Den and the brilliant Chef Zaiyu Hasegawa
Earlier this year, I started to plan how to best celebrate my fifteenth wedding anniversary. I knew that,…
Family Food: Choc chip brownie wholewheat cookies
I love how deeply chocolatey these two-bite wholewheat cookies are. When you bake them very briefly (exactly 7…
Halloween Ideas for Pre-schoolers
We know that Halloween is nearly upon us, but we’re sharing many of the Halloween ideas for pre-schoolers…
Pantry Basics: Homemade egg noodles
Why would anyone bother to make their own noodles? I’ve been obsessed with being able to prepare all…
My all-time favourite restaurant in Kyoto: Gyu Ho
My all-time favourite restaurant in Kyoto is a tiny, offbeat, rustic place in the northern suburbs of the…
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