Jaggery & Almond Oat Cookies

Happy fall all! With this change of weather, I’ve always found comfort in oatmeal cookies (raisins or chocolate). In order to make these as chewy as possible, I’ve introduced jaggery into the recipe. Just like brown sugar, this is a  hygroscopic sugar, meaning that it absorbs water from its environment! That being said, make sure not to leave them out for too long if it’s … Continue reading Jaggery & Almond Oat Cookies

Roasted Sweet Potato Corn Chowder

The end of summer is upon us and I haven’t yet accepted that. To brighten my dinner (and lunches), I’ve decided to use a bright, fresh and seasonal ingredient: corn! Whether Peaches and Cream or Ambrosia, roasted, boiled, this vegetable has always reminded me of summer (though the season lasts until October here in Ontario). The versatility of the vegetable renders it perfect as a … Continue reading Roasted Sweet Potato Corn Chowder

Who knew breakfast could be this good? Exploring the anatomy of kahvaltı (full Turkish breakfast)

After a brief hiatus in Europe, travelling through 6 countries in under a month, I’ve returned with a full belly, entirely inspired by the culinary idiosyncrasies from each country, city and region. After such an amazing trip, I couldn’t help but share my experience and observations, in particular in regards to Turkey. After travelling through Istanbul, Nevşehir, Pamukkale, Hierapolis, Kuşadası and Cappadocia, the most overwhelming difference … Continue reading Who knew breakfast could be this good? Exploring the anatomy of kahvaltı (full Turkish breakfast)