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Have you ever wondered how to make silky smooth curry sauces like at an Indian restaurant, or how to smoothly blend up tough ingredients such as lemongrass, galangal, nuts, and whole spices for a Thai curry paste? Most home blenders … Continue reading
We recently harvested a massive amount of fava (broad) beans from my parent’s garden. If there are just too many to get through in a single sitting the best thing to do is pod them all and freeze them. They … Continue reading
Tasting the traditional yoghurt of Turkey and India led us to want to create our own yoghurt at home, and ultimately to this great yoghurt maker. The yoghurt in Turkey and India was so amazing and so different from the … Continue reading
Galangal is an essential ingredient in Thai cuisine and is a relative of ginger. If you can only visit the Asian grocery store irregularly like us you can buy galangal in bulk and freeze it for later. It freezes really … Continue reading
When you need to peel capsicum or peppers most chefs and cookbooks recommend roasting it and letting it sweat in a plastic bag. This loosens the skin on the capsicum and makes it easy to peel afterward. The disadvantage to this … Continue reading