A stunning bread to brighten up your breakfast table, or your next party.
Pan de sal, a Filipino staple, will always remind me of “home”.
Chicken macaroni salad was one of my favorite party side dishes as a child. Back in Manila, it was dotted with raisins, which I’ve grown to dislike through the years. I’ve come to embrace it’s blushing cousin, the dried cranberries, which I simply adore in salads and use as often as I can. I love […]
March has whizzed by. April is beginning to blur . It has been a very busy springtime. As I’ve mentioned earlier, we’re organizing Bake For The Quake, an event where bakers, collaborative sponsors, and the supportive Vancouver community come together to raise funds for Japan. There’s no question it’s almost like a second job to […]
Finding California Meyer lemons in Vancouver in the dead of winter calls for a celebration: the kind that involves a spatula dancing around the pot to make curd. This silky smooth concoction is something I could eat by the spoonful, like Nutella. If one can resist eating the bowl clean, I would highly recommend that you lay it on a bed of shortbread and bake into luscious zesty and buttery bites. The curd can be made ahead and stored in the refrigerator or freezer. And you can use regular lemons that are readily available.