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This is a reliable, delicious and crowd-pleasing topping for vegetables, grain bowls, meat or any savory food that needs a tangy, umami kick. The recipe is flexible and the flavors lend themselves to creativity. Try lemon or lime instead of orange, honey or agave instead of maple syrup and turmeric in addition to ginger.
I'm a fan of making my own herbal teas with fresh herbs and spices like ginger, chamomile, peppermint, cinnamon or lemon balm. You can make pretty wild mixtures by combining several herbs, or look at store-bought teas for inspiration.
This is one of the most versatile spice mixes around. Hailing from Chesapeake Bay, Maryland, this mix is best known for adding flavor to steamed lobster, crab, shrimp, and all sorts of seafood. It's added to crab boils and fish stews. But here's a little secret-- it's much more versatile than only a seafood seasoning-- dash into your bloody mary, stir into gazpacho, sprinkle a little on your popcorn, mash into your potatoes, rub some onto your chicken. The options are endless! Enjoy!
A scrumptious, moist cake that improves with keeping. A childhood favourite, this recipe originally came from a farmer's wife in Yorkshire. So - thank you Mrs Wilkins for the marvellous cakes this recipe has made over the past 40 years.
Made during the "Draw it Like it's Hot" class
Every Saturday for years, my parents would drive us to Chinatown, San Francisco, to visit my grandparents. We'd have multi-course fresh cantonese dishes surrounded by all of my cousins, aunts and uncles. We truly feasted! Living south of The City, my mom taught us how to make won ton soup to bring chinese cooking to our suburban home. My brothers and I have very fond memories of eating bowls and bowls of won ton! Enjoy!