This vegetarian dahl is simple yet full-bodied. It has pleased both my vegan friends as well as my meat-a-tarians (it’s a personal choice). Most importantly, you can easily customize this recipe to suit your own tastes!
A fusion of flavours served up by the Nepalese diaspora in Japan and some semi-traditional Japanese ingredients. Although I’ve yet to see kabocha made into a soup anywhere in Japan, I eat it almost on a weekly basis as a curry at my favourite Nepalese restaruant. It is also omnipresent in most of my work bentos.
Basic yet flavourful: the perfect base to a soup. Tailor this simple vegetable stock recipe to suit your soups.
After craving Cajun blackened chicken for several years while living in Japan, I took it upon myself to recreate the recipe I left behind in Canada. I can’t say I’ve won any awards with it, but I have won the hearts everyone whose eaten at my table!
Have you been looking for a classic blue cheese dressing recipe that doesn’t include mayonnaise? If you have, then you’ve come to the right place! This is a simple yet balanced recipe for a classic blue cheese dressing that goes great on red cabbage salads.
On damp and dreary days when you’re chilled to the bone, it’s nice to warm up with some hearty stew. You can’t go wrong with this beef stew recipe. It has both chocolate and beer in it! Talk about a dynamic duo.
When the JWs got fed up with the lack of pierogi in Japan, they set out to make their own from scratch. This recipe holds all the secrets of their pierogi making success, as well as three variations on the filling, should you wish to try it for yourself!
These pierogi are nice and zingy, with subtle smoky undertones of bacon. Great served up year round. They are a refreshing flavour that few non-traditionalists have found.
Who doesn’t like the classic cheddar cheese pierogi? Why not try it with a twist and add some herbs to your diet?
Two of the world’s best foods ever, together at last: pizza & pierogi! If you’ve never tried pizza pierogi before, then you absolutely must make this recipe.