flour

  • Jazz up Your Oatmeal With Honeyed Boba

    Jazz up Your Oatmeal With Honeyed Boba

    Oatmeal is a prime candidate for accessorizing. Much like rice or pasta, you could eat it plain, but why deprive yourself when it’s so great with other stuff on it. Instead of adding crispy or crunchy texture to my oatmeal, I decided to take the road less traveled, and aimed for chewy. I added honey-soaked…


  • Add Peanut Powder to Your Cooking Toolkit

    Add Peanut Powder to Your Cooking Toolkit

    I’m currently in awe of peanut powder. It has all the flavour of raw peanuts and peanut butter, but a powdered structure that is nothing short of food-witchcraft. Regular, sticky peanut butter has always been the go-to for concentrated flavour, but the its dense, oily texture can be a real hang-up when it comes to…


  • Pakodas Are the Best Way to Use Up Summer Zucchini

    Pakodas Are the Best Way to Use Up Summer Zucchini

    Zucchinis are erupting from gardens left and right, and you can’t even give them away anymore. If you decided to garden this year, you’re most likely drowning in zucchinis the size of baseball bats and perhaps starting to panic. (Wait, could they work as baseball bats?) That’s perfectly normal; take a deep breath. As an…


  • Make and Freeze Some Roux for Easy Turkey Gravy

    Make and Freeze Some Roux for Easy Turkey Gravy

    When it comes to large roasts, roux has a small, but indispensable part to play. It’s the thickening agent in my turkey gravy but, more importantly, the key to my day-after-turkey-day turkey gumbo. Making a blonde or even golden brown roux gravy is fairly quick and painless, but a dark roux for gumbo takes a…