The food diary of a time-poor salaryman. Nutrition conscious, and meal prep friendly.
Steaming is a great way to cook delicate seafood like scallops, although the true star of this recipe is the flavour-packed glass noodles.
Edamame are young soybeans, which can be enjoyed as a snack or used as an ingredient. They’re surprisingly easy to prep – here’s a guide, from home cook to home cook.
Ragu Bolognese turns out to be an effective, if unconventional, topping for a rice bowl. See why.
This cooked salad of blanched and chilled spinach in a very simple dressing makes for an alternative to traditional salads as a side dish.
Use the rice cooker as a steamer to get fish, vegetables and rice onto the table at the same time with this one pot recipe.
The exciting aroma of Thai basil, the convenience of ground pork and string beans, and the savoury touch of fish sauce come together in this Thai stir fry to push the limits of home-cooked “fast food” to bring for lunch to work.
Daikon radishes become sweet, tender and savoury when simmered in a dashi-based broth. A fresh counterpoint to any meal that can be served hot or cold.
A dinner out with my mother opened my eyes to the world of soaking vegetables in dashi, and considerably expanded my side dish game.