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IKEA Hacks for Succulent Gardens — Apartment Therapy
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11 Packable Tools for the Traveling Chef — Kitchen Tour
Who cooks and eats here: Chef Cameron Stauch; his wife, Ayesha; children, Lyla (11) and Kiran (6); and his family’s cook, Hong
Where: Hanoi, Vietnam
Rent or Own? Rent through the Canadian Embassy
Chef Cameron Stauch has lived and cooked in four very different places: his home, Canada; India; Hong Kong; and here in Hanoi, Vietnam. He’s shared Canadian cuisine with Queen Elizabeth, taught baba ghanouj to curious Indian home cooks, and hunted down curry leaves growing behind an abandoned embassy building in the center of Hanoi. He knows what traveling food-lovers do and don’t need, whether they’re moving abroad and setting up a whole new kitchen, staying in an Airbnb on a short vacation, or even traveling for business.
Here’s Cameron’s kit of 11 packable tools for the wandering chef.
Healthy Appetizers: Herbed Eggplant Slices
3.64 / 5 Stars | 23 Reviews
by NIBLETS
“Eggplant slices are twice baked for this delicious offering. First with lots of salt and pepper until they are tender and golden, and then with a sprinkling of herbs, just before they ‘re slipped under the broiler for a few moments to sizzle and get even crispier.”
What’s the Difference Between Coconut Oil & Coconut Butter? — Word of Mouth
If you love all things coconut as much as I do, you’re probably familiar with coconut oil and coconut butter. Or, maybe you’ve seen them on the shelf at the grocery store; these two pantry staples have been increasing in popularity and becoming more and more widely available. While both can be used with sweet and savory dishes alike, do you know what sets these coconut-centric products apart?
Non-Food Items to Store in the Fridge — Apartment Therapy
Chef Cameron Stauch’s Beginner’s Guide to Indian Spices — Kitchen Tour
I first met Canadian Chef Cameron Stauch when I wanted to stop spending so much money on Indian takeout by making my own Indian food, and I had no idea where to start. Cameron went as far as to bring me recipes and guide me around three different mini-marts where I could find Indian ingredients that had been brought into the country in the shop owner’s suitcase. His enthusiasm to share other cultures’ cuisines and ability to make Indian cooking accessible for me was a huge kindness, and I’ve since discovered that making Indian food can be quick, filling, and even easy. I even make better aloo jeera than my favorite restaurant now!
Here is Cameron’s beginner’s guide to Indian spices that shows you don’t need to buy out your local Indian market to start cooking flavorful Indian dishes (that are better than takeout).
Skin matters [Flickr]
Núria Farregut posted a photo: young man in a rage outburst
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Healthy Appetizers: Dilled Garlic
4.35 / 5 Stars | 16 Reviews
by Delevangal
“This recipe for tangy pickled garlic can be made as hot as you wish! Start with about 1/4 teaspoon of cayenne pepper, and increase the amount to taste.”