Of all the wonderful fruits and vegetables that are coming into season, cilantro root is the one that I am most excited about right now (sorry, dear cherries). Cilantro Root has a delicious herbal flavour, packs a powerful cilantro punch without being too cilantro-y, and is an essential ingredient in all kinds of Thai recipes. And it’s in season
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July 12, 2011
Cilantro Root Season
May 14, 2011
Spot Prawn Curry
I prefer a green curry with seafood, but this is what I had on hand the other night when I came home with my impulse purchase of fresh, amazing, local spot prawns. Stop me before I go on and on about spot prawns. The local season is so short that I go a little off
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June 22, 2010
How to Cut and Juice a Lime
How frustrating it is to juice a lime! But I have an awesome trick for you. Quick, easy, with step-by-step illustrations and guaranteed satisfying results.
May 19, 2010
Thai Style Stir-Fried Greens
Yesterday, I did some experimenting with a beautfiul bunch of yin choy, otherwise known as Amaranth greens. You can read all about it here. In that post, I mentioned that I used the greens in a favourite recipe, Thai Stir-Fried Greens. As promised, here is the recipe. Aside: Cooking any green vegetable according to this
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May 13, 2010
Ataulfo Mango: No Floss Needed
Spring is mango season. They are ripe, they are cheap, they are abundant. One of my (many) spring mantras: “Mango mango mango mango MANGO!” This is the perfect time of year to feature my all-time favourite mango variety: Ataulfo mango. Otherwise known as Philippine mango, or more commonly as “those little orange mangoes”. Ataulfo mangoes
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