food
-
Koshō is the Citrusy Umami Bomb You’ll Want to Put on Everything
Yuzu koshō is like sunlight on your tongue. A fermented paste of yuzu, chilies and salt, it brings the umami, but with a brightness you only get from fresh citrus. Some foodie friends and I noticed it in a soy dipping sauce at dinner in New York. It was a completely new and unique taste…
-
‘Crip Up the Kitchen’ Author Jules Sherred Wants Your Kitchen to Be More Accessible
In the United States and Canada alone, roughly 20 per cent of adults live with some form of disability, yet recipes are rarely written with disabled people in mind. It is assumed the recipe reader has hands that can chop, slice, and grip without pain or discomfort; that they can lift heavy pots and pans,…
-
Stop What You’re Doing and Muddle Raspberries With Soy Sauce
Raspberries are nature’s Sweet Tarts. For me, they’re always just slightly too sweet and too tart, but I moved into a house with so many raspberry bushes that for a long time, you could check into “Amanda’s Bush” on Foursquare. My overabundance means I have tons to play around with, and I’ve been waiting all…
-
MasterChef at Home: Grace’s Cheesy Pita Recipe Is the Ideal Afternoon Snack
Grace Jupp shares one of her favourite recipes with Lifehacker for our MasterChef at Home series. Here’s her take on spinach and cheese pita.