This is my family’s favourite hot pot dipping sauce. It can be easily customized to your own taste. Easy to whip up while you wait for the hot pot to boil!
German Cucumber Salad (Gurkensalat) is an easy way to use up your cucumbers. This beloved German side dish features a vinegar dressing and lots of fresh dill.
This bouncy vegan sashimi is made by marinating konjac (Japanese yam cake). It’s perfect for nigiri, sushi rolls, donburi, gunkan maki, poke bowls, and more.
Transform your shredded coconut or coconut flakes into golden-brown toasted coconut in five minutes using a skillet. Crispy, crunchy, with tons of nutty flavour!
This barebones Irish soda bread recipe is vegan-friendly and uses mostly pantry ingredients. Throw in some optional fennel seeds to add a pop of flavour.
Make pandan juice and pandan extract from scratch using fresh or frozen leaves! Pandan adds flavour to many Southeast Asian recipes.
Soybean sprout soup, or kongnamul guk, is enjoyed year-round in Korea because of its simplicity. This light soup makes the perfect side to any Asian meal.
Reduce food waste by saving watermelon rinds to use in this delectable Armenian watermelon preserves recipe (known as tzmeroog rechel or tzmeroog murabba).