There are a lot of curries in the world. The most famous one, we know to be intense and hot. But one that mixes spicy and sweet flavours is this Thai chicken curry recipe. With a trusty multi-cooker and a handful of ingredients, celebrity chef Adrian Richardson shows how it’s done in minutes. (more…)
Like any homegrown fruit or vegetable, herbs are at their best when they are freshly picked from the garden. Growing your own herbs not only gives you a sense of fulfillment but also, more important, helps you reduce food cost. But when you have too many herbs on hand and just want to save them for later, what are the ways to keep them from spoiling too quickly?
Kitchen Warehouse chief executive Peter Macaulay may be one busy man, but he is never too busy to make a tasty dish in his kitchen. When it comes to cooking, Peter likes to keep it simple, nothing too fancy—just like this chimichurri sauce recipe he’s sharing. It’s so easy to make and pairs well with almost anything, it probably won’t last long in your fridge!
I like working with herbs when cooking or baking. I especially love how they can work wonders on the simplest of dishes. With just a few fragrant sprigs, each herb can add that special and distinct flavour. The Italians’ focaccia bread is one good example—the herbs added to the dough make it delightful to eat even on its own!
Fresh herbs are not only great for elevating your dishes; they are also beneficial for their medicinal qualities. Herbal teas, for one, can help elevate your mood, sooth your troubled tummy, and ease your sleeping problems. But it’s not just fresh herbs that do the job. When dried, herbs can make strong remedies for daily ailments, even ointments and lotions for the skin. (more…)