Courtesy of the late Anthony Bourdain and Korean American chef, Roy Choi, this is an inside look at the makings of one of my favourite Korean dishes - soon doo boo jji gae, or spicy soft tofu stew served with a bowl of steamed white rice.
For a look at a pictorial that my mom and I did on a vegetarian version of this dish many years ago, feel free to visit: Read more
On most weekends, I tend to make French toast or pancakes for the family, and over time, I've found that I can make fluffy pancakes by gently folding in egg whites and being careful not to over-mix - Babish demonstrates this in his usual brilliant fashion. The recipe I use is about the same as what's shown in this video, only I use unsweetened almond milk instead of buttermilk. Read more
For people who feel they need to eat a filling breakfast to prepare for a physically demanding day ahead, rather than turn to sugary cereals, I often suggest making a smoothie bowl.
Simply combine equally parts frozen banana chunks and unsweetened plant milk, blend until smooth, and top with anything you like. Almond butter and in-season blueberries are a favourite in our household. Read more
If you're not sure how to choose healthy oils for cooking, it's worth studying the essential differences between saturated, monounsaturated, and polyunsaturated fatty acids. Once you understand the basic characteristics of these fatty acids, you'll know which commonly available oils are good for your health, and which ones are best limited or avoided altogether. Read more
To make healthy vegetable spring rolls, you'll need dry rice paper that comes in flat circles. You can find rice paper in the Asian section of your local grocery store or in most Asian food shops.
Here are a few video clips courtesy of CHOW.com's YouTube channel that show how to work with rice paper: Read more