Photography by Ethan Calabrese
You don’t have to know how to cook, you just have to love to eat.
Delish.com speaks to food lovers who don’t fancy themselves chefs—and they do it through helpful, shareable recipes that are as fun to watch as they are to make. Now, they’ve crammed all of that insanity and entertainment into their first-ever cookbook. (more…)
I love Joanne Chang. Love, love, love her. And it’s not an unhealthy fixation, I promise. She’s a culinary genius of grand proportions. I own all her cookbooks and have been to her restaurants. Am I obsessed? A bit. But for good reason.
She’s the award-winning and beloved chef of Boston’s Flour bakery and is best known for her sticky buns—but that’s far from the limit of her talents.
Packing a heavy punch and offering a fresh new look at Japanese food, chef Scott Hallsworth of London’s Kurobuta restaurant prides himself on reworking the “Iazakaya” Japanese pub style of relaxed eating and drinking. Kurobuta serves food that is both incredibly inventive yet comfortingly familiar. The restaurant’s signature dishes—Barbequed Pork Belly in Steamed Buns with a Spicy Peanut Soy Sauce, Tea Smoked Lamb and Kombu, and Roasted Chilean Seabass—are packed with flavour and are guaranteed to wow friends, family, and hungry gatecrashers.
In Vegetarian Heartland, photographer and blogger Shelly Westerhausen presents 100 wholesome, meatless recipes for everything from drinks to desserts. Organized by the adventures that make a weekend special—picnics, brunch, camping and more—this beautifully photographed book will inspire folks to eat well, wherever their vegetarian ventures lead them.
Sri Lankan cuisine has many historical and cultural incluences. The effects of the Dutch colonialists who once ruled Sri Lanka and brought with them their own cuisines, foreign traders who introduced new food items and influences from Indonesian Southern India cuisine have all helped to shape Sri Lankan cooking. (more…)
I love this book! It’s the 40th anniversary edition of Charmaine Solomon’s influential and iconic The Complete Asian Cookbook. Instantly heralded as a classic when it was first published in 1976, the book covers 800 classic and contemporary dishes from 15 countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan). Written with the home cook in mind, Charmaine’s recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchens of every household. I highly recommend it! (more…)
In Street Food Asia, join Luke Nguyen on a stroll through the heady, fragrant backstreets of Asia to discover street food at its very best. Pull up a stool for a bowl of pho in his beloved home city of Saigon, or explore a hawker stall in Kuala Lumpur. Soak up the coconut-infused air of Jakarta and immerse yourself in the smoke, heat and unmistakeable buzz of a Bangkok night market.
Bowl by Lukas Volger: Vegeterian recipes for Ramen, Pho, Bibimbap, Dumplings, and other one-meal dishes
I liked this cookbook—a lot. It’s by Lukas Volger, a New York-based chef who set out to develop one-bowl meals that are all the rage today—but in vegetarian form. The possibilities for improvisational meals full of seasonal produce and herbs are nearly endless.
Volger’s ramen explorations led him from a simple bowl of miso ramen to a summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense.
Volger also includes many tips, techniques, and base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.
I’ve never been to Africa. I’ve never eaten African cuisine. So when my friend suggested Habesha Restaurant on Rideau Street, I was all in.
This tiny restaurant holds 7 tables at the most. But what it lacks in size it makes up for in warmth, friendliness and amazing food. Our server was the owner and he couldn’t have been kinder. He was a good-hearted, funny and well mannered kinda of chap.
My friend’s buddy comes to this restaurant frequently and so we were well armed with a list of his favourite menu items without really knowing exactly what we were ordering. For me, that’s scary. I’m not a dolt but certainly never the first in line for the tasting menu. I like to know what I am about to eat. In this circumstance, I relied on my trusty friend and his buddy. And man am I glad I did.
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| Habesha Restaurant, 574 Rideau Street, Ottawa |
Before us appeared a circular platter not unlike a pizza pan that acted as the serving dish. All guests eat from this one platter. The platter held an injera, the pancake-like bread of Ethiopia. On top of the injera was placed an assortment of stews, meats and salads. Extra injera bread was served on the side. You take a piece of the bread, scoop up the food and then pop it into your mouth. Traditionally, Ethiopians eat most food with their hands, no utensils required. I was more than happy to oblige.
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| I foolishly didn’t retain the names of the dishes. Next time I visit, I’ll get it right. Apologies. |
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| Injera is a yeast-risen flatbread with a unique, slightly spongy texture. |
The flavours of the food were outstanding. Ingredients such as red chilies, fenugreek and ginger enriched the flavours of the dishes. The bread was a standout for me. Soft and spongy, it reminded me of a crêpe. It took a little practice to eat with the injera but I eventually got the hang of it.
With a full belly and a kind handshake from the owner, my African adventure was complete. I will be going back to Habesha cause I am now a full-fledged fan.
