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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.

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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?

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From Apartment Therapy → Summer Survival: Store This Stuff in the Fridge

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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).

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Last week we talked up one of our favorite vegetables — jicama. It’s a crisp, juicy, totally refreshing vegetable.

You had many encouraging comments about your own love for this vegetable. One reader offered an interesting tip for peeling this vegetable a little more easily, too!

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From Apartment Therapy → 4 Picnic Ideas: From Day Drunk to After Dark

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Open Slideshow

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

Canadian Chef Cameron Stauch has cooked for Queen Elizabeth, Will and Kate, and the Emperor and Empress of Japan. As the husband of a Canadian diplomat, he’s lived and cooked in Delhi, Hong Kong, and Hanoi, and he’s currently working on a cookbook of vegetarian Vietnamese recipes.

Take a look inside this versatile wandering chef’s current home base in Hanoi, Vietnam.

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What: June Maker Talks @ Northside
When: Friday, June 12. Panel begins at 11:00AM sharp.
Where: Entrepreneurship Stage at Wythe Hotel

What do one badass app, co-working spaces, the Brooklyn Navy Yard and a new-age advertising agency have in common? One word, us, oh, and that they all are building empires around innovative new collective workspaces.

This Friday, I’m hosting a Maker Talk panel – Design & Co-Working Spaces: The Future of How We’ll Work – at Northside Festival in Williamsburg, Brooklyn. The organizers gave us free rein on topic and we made sure to zero in on co-working spaces.

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I always enjoy salad, but never quite as much as in the summertime, when its crisp, light, refreshing-ness perfectly fits the bill for almost every meal.

Typically, I load our salads with whatever veggies are happening at the farmers market and, as the season progresses, our own garden. But sometimes, amidst awe for the tomato and cucumber and radish and carrot, it’s easy to overlook the star of the show.

Lettuce.

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The search for tasty, healthy breakfast dishes is a neverending quest. I am always looking for a breakfast that can be made ahead and munched on for several days, offering a tasty, easy meal each weekday morning. In the winter, my standby is my beloved steel-cut oatmeal, and sometimes, if I have extra time on the weekend, I’ll make up a big pan of egg casserole with seasonal vegetables.

But now, as the summer heats up, what to make? Here’s one idea: A fluffy, tender grain salad with oats, quinoa, and millet, nutty with hazelnuts and bursting with blueberries.

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