It is an error that needs correcting that in the near-20 years of plugging recipes into this url, only a few truly star cucumbers — and highly unrepresentative too, given that we are probably eating some format of cucumbers at half the nights of the week with dinner, and snacking on them throughout all of the other days. Crunchy, cold, hydrating, inexpensive, and taking well to any region of ingredients you wish to apply, I don’t need to sell you on their appeal, especially as we slog through…

New York NY Picking up a caffeinated drink before our train back home. Found this Puerto Rican cafe just a couple blocks from the station. It’s a cute place with fun stuff to buy, a fun theme and artwork, and plenty of seating. The iced drinks come in a little pouch (very instagram-worthy) and you can pick from their regular or rum infused coffee beans. However, this place is super expensive. My one iced drink (with tip) was $12. I ordered an iced mocha with oat milk using their rum infused…

A neat thing recently is how my son who has been incredibly inflexible on foods he would try now is interested in noodles. Albeit only dry varieties as he’s not into soup whatsoever, it’s quite a departure for him and really nice to see. He actually ate a pack of Indomie on two occasions recently for dinner! The thing we do is exclude the fried onion – it’s all about texture for him and those wonderful little bits would kill it for him still. I think he’ll get there one of these days though.…

August is my favorite month for the farmers market. Yes, I’m sweating through my clothes while shopping, but all that fresh, bright, in-season produce more than makes up for the brief (and very damp) discomfort. My late-summer survival strategy – designed to avoid turning on the oven – is 95% juicy tomato sandwiches eaten over the sink. I’m living the dream. But tomatoes are just the start. The markets offer plenty of juicy peaches, versatile zucchini, perfectly sweet corn on the cob,…

This Blueberry Streusel Cake is a small‑batch delight that’s perfect for anyone craving a tender, buttery crumb studded with juicy blueberries and finished with a sweet, cinnamon‑kissed streusel. It’s an easy, everyday cake that comes together quickly with simple pantry ingredients, yet tastes like something you’d serve for a special afternoon treat. Whether you enjoy it warm from the oven or cooled with a cup of tea, this little cake delivers big comfort in every bite. Ideal for smaller…

Biscotti are a favorite to have in my cookie tin. A recipe makes lots, but they keep forever and are perfect with the last few sips of morning coffee. If I didn’t know about the cornmeal in these Cocoa-Cornmeal Biscotti, I probably would never have guessed it’s in the mix. They taste chocolatey, not corny. But since I do know about the cornmeal, I’ll say it gives the biscotti a little extra crunch and craggle. I added a splash of almond extract to go along with the sliced almonds that stud the…

Alright so I think this is it. I’ve reviewed the cups, the bowls, and the pack versions of this and the spicy version once this is done. They really did a sweeping rebranding – even the name., Let’s cook it up! Ottogi Jin Ramen Mild – United States Detail of the side panels (click to enlarge). Contains beef. To prepare, add in sachet and fill to line with boiling water. Cover 3 minutes. Finally, stir and enjoy! Detail of the lid (click to enlarge). An instant noodle block. A sachet of soup base…

Hawa Hassan’s Salatet Summaq (Sumac Salad) is the perfect late-summer side to take advantage of the bountiful fresh produce! It starts with that summer powerhouse combination of tomatoes, cucumbers, and red onion found in salads throughout the Middle East and Mediterranean, tossed with parsley and mint, then simply dressed with lemon juice, olive oil, salt, and pepper. But what makes this Iraqi version special is the generous addition of sumac, which gives the whole thing a tart, citrusy,…

These Roasted Honey BBQ Chicken Thighs are the perfect blend of sweet, smoky, and savoury — a simple, family‑friendly dish that turns everyday ingredients into something truly irresistible. Bone‑in, skin‑on thighs roast up beautifully juicy, while a rub of BBQ seasoning, garlic, onion powder, and black pepper builds deep flavour right from the start. A drizzle of olive oil helps everything crisp, and the finishing touch — a glossy coat of warm liquid honey — caramelizes in the oven to create…

New York We actually first came here for bagels on our second day in the city. The bagels are fantastic so it’s been our breakfast spot almost every morning. We’re getting iced coffee every morning because it's perfect with a bagel.

A new costume change for this one. I’ve been reviewing this range literally for decades – they’ve always been readily available and honestly pretty good. Let’s give this spicy flavored variant a sampling. Lucky Me! Pancit Canton Chow Mein Noodles Hot Chili Flavor – Philippines Detail of the packaging (click to enlarge). Contains shrimp and fish. To prepare, boil noodle 3 minutes and drain. Add in sachet contents. Finally, stir and enjoy! An instant noodle block. A powder seasoning base sachet.…

A recipe for mushroom mac and cheese, all from scratch. I use wild mushrooms and a homemade cheese sauce, and give you options for both so you can make it with what's available. Mushroom Mac and Cheese is the latest post on Hunter Angler Gardener Cook.

If you love cozy, comforting meals that make the most of simple ingredients, this Chicken and Stuffing Pie is about to become a new favourite. Made to use up leftover cooked chicken, this easy casserole comes together “lickety split” and delivers all the flavours of a classic pot pie with none of the fuss of a pastry crust — because here, the stuffing is the crust . Tender chicken, savoury herbs, and buttery sautéed vegetables bake into a golden, satisfying dish that may “not look like much,”…

We had such a fun time at the Mr. Fogg’s bars last trip we sought out something similar and discovered Cahoots‘ three locations of 1940s-themed bars. These are actually from the same Inception Group that are behind Mr. Fogg’s, so now all of it makes sense. All locations feature late 1940s post-war decor and period music, plus a variety of drinks including some that are unique to each location. Cahoots has three locations in London: Underground (Soho) – the original location themed as a tube…

You thought Chinese people eat with chopsticks? They eat food on sticks around here! The post From Potatoes to Scorpions – Inside Shenyang’s Street Market Craziness first appeared on Correr Es Mi Destino.

New York NY We visited The Met on the Upper East Side. After lunch I saw this place on the way to the subway station. It was a busy corner cafe with their own branded beans and merch. I ordered an iced mocha with oat milk. It was tasty but nothing spectacular. I think I was too hot to have appreciated the flavor and just needed a cold drink. I’ll have to try again if we’re back in the area.

There's a sparkly new trend in cakes, and I think you're going to like it:SEQUINS. Like this! (By Cakey Jane's in Buckinghamshire, UK)Ahhh, pretty as a new penny - I'm always a sucker for shiny copper. The trick seems to be combining just the right amount of sequin bling: (By Patisserie V Marie in Ontario)Look how the gold sets off the rest of the cake - it really does seem to sparkle! I like the peek-a-boo effect of this one: (By The Fondant Flinger in Washington state)Plus you can see why so…

After tackling croissants for the first time using Claire Saffitz’s sage guidance, I knew her Kougin-Amann recipe, while challenging, would be equally successful! She knows how to write a recipe, and her YouTube videos are always a huge help! If you’ve attempted croissants, the process will be familiar: butter is encased in yeasted dough, then rolled and folded repeatedly to create all those beautiful layers. The difference is kouign-amann incorporates sugar into the final folds and coats the…

I forget how I started making this for breakfast, but I first wrote about it all the way back in 2012. It's still pretty much the same recipe, but it has evolved a little. I prefer lots of veggies in my omelets, so that's how I do it. When I get omelets from a restaurant, they seem very light on the veggies to me. When I'm making my omelet, I usually do it in a big batch to eat for the week. So on Sunday morning, I chop up the vegetables, prepare the protein, then portion them out into…

New York NY This was our morning breakfast with the family. It’s in Nomad. It’s a cute little shop with a “fancier” food menu than most little cafes. Avocado toast, scrambles, etc. I ordered a cortado that was quite good. They were using Cafe Vita beans. note: I forgot to get a picture and stole this from the internet

Everything out Bowl on the scale, and behind it the flour for the pancake recipe: Type 550, the standard German flour, against the 405 of the last batch start The dry bowl Flour first, then sugar straight on top, tared between each

Hello everyone and welcome to my Sunday Meals of the Week post. Every Sunday I like to share with you, my dear readers, all of the deliciousness that I have enjoyed as my main meals for the past seven days.It is hard to believe that we are already well into August. The summer seems to just be flashing by! And what a lovely summer it has been! July was lovely, hot and sunny . . . and August, so far, has been much of the same. Normally there is just me here, as you know. I do try really hard to…

Met up with friend Mineko at Manoa Marketplace to try Lady ElaineApparently this restaurant is inspired by Mister Roger's neighborhood, so some of the foods and drinks have names from the showSo happy I was able to see this street art too.We shared this Romaine Salad : anchovy vinaigrette, parmigiano and herbed breadcrumbsI tried their Prince Friday : lilikoi, basil-honey, lemon, soda...super

Apologies for the most unappetizing photo — I've been riding the struggle bus of late.Reply via email

A fresh herb salt can be a great way to use up herbs when the garden's overflowing, and a learning experience that'll give you a deeper understanding of different herbs you grow, and how their flavors can be combined with others. Inspired my an Italian mix of herbs called borraccino said to smell like the... Read More The post Fresh Garden Herb Salt appeared first on Forager | Chef .

If you could taste a summer meadow in bloom, it would taste like wild clover tea. One of my favorite foraged drinks to make in the summer, it's delicate, refreshing, and delicious hot or served over ice. The artistry here is understanding the different species of clover in your area and their individual flavors. Today... Read More The post Wild Clover Tea appeared first on Forager | Chef .

My friend Mark is telling me that they have a “cheese service” that delivers to their house. (Also, that little mouse cheese knife has made a couple of appearances here before.)

Every Saturday we round up the best writing about beer from the past week. This time, we’ve got Hanoi lager, warm ale and Belfast oysters. First, news from London of possible changes to a unique (?) drinking culture: Westminster Council is running a consultation on whether to limit the amount of people allowed to stand around outside pubs on summer evenings. Helena Horton broke the story at The Guardian on Thursday and the original headline described it as a ‘ban’; it’s been updated online…

There’s something wonderfully old‑fashioned about a pan of Butter Swim Biscuits—the way they bubble up through a pool of melted butter, turning golden at the edges and impossibly tender inside. This small‑batch version gives you all that homestyle comfort without making a dozen biscuits you don’t need. If you love recipes that are simple, cozy, and just right for one or two, these buttery beauties will fit right into your kitchen routine. They come together in minutes, bake up like a dream, and…