“french onion” risotto


Wait! Before you leave because (let’s be honest) this looks like an unappealing bowl of mush – my limited photography skills could not figure out how to make a mostly white blob look good – let me tell you a secret. It’s delicious.

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dan dan noodles


It feels like dan dan noodles are different wherever you go. One of my favourite takes (alas, this is not it) is from a restaurant in Vancouver that uses a peanutty sauce that causes us to continually argue about what the secret ingredient is. I’ve seen them saucy, dry, with lots of szechuan peppers, with no heat at all – it’s a dish that most chefs choose to do their own take on. This is mine.

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