Susannah Chen
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How to Make Pesto Out of Any Leafy, Green Herb
Verdant, peppery, bright green pesto is one of those things we could put on anything—heck, you could put it on a rubber shoe, and it’d probably still taste delicious. It’s usually made out of fresh basil, pine nuts, parmesan, garlic, and olive oil, but did you know you can actually make a pesto out of…
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Substitute Onions For Shallots With A Bit Of Boiling Water
It’s easy for me to remember to grab pantry staples like garlic and onions at the store, but other larder items aren’t always so lucky; in particular, I always seem to forget shallots. Thankfully, if you’re making a recipe that calls for shallots and your kitchen is temporarily without, we’ve learned an easy substitute for…
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Follow This Recipe To Make Milk From Any Kind Of Nut
The vast majority of commercial nut milks — even the grower-owned, non-GMO versions you can buy refrigerated from the natural foods store — contain gums, emulsifiers and stabilisers. If you drink dairy milk alternatives and your goal is to eat as much real food as possible, follow this recipe to make any type of nut…
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Add Sichuan Peppercorns For A Twist On A Classic Weeknight Pasta
Time-saving, budget-friendly weeknight meals: We all need more of them, and it can be hard to keep things intriguing when you’re making the same convenience dishes over and over again. Here’s one unusual way to inject new life into one of our favourite fast weeknight pastas, cacio e pepe (cheese and pepper pasta).