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Girl with the scarf on your head, outside the Cobalt
You: Walking home from the Sock Hop at the Cobalt with a circle scarf over your head, in the company of a girl with oxfords and cute red pants. Me: Loose green sleeveless shirt...
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Bao Bei chef Joël Watanabe's sticky rice cakes make a quick, hearty meal
While Joël Watanabe isn't Chinese, the Bao Bei Chinese Brasserie executive chef has fond childhood memories of eating Chinese food.
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C Restaurant chef Lee Humphries's recipe for spot prawn vongole pasta
Each year, during May and June, Lee Humphries gets excited about spot-prawn season.
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Quick pickled veggies elevate Alvin Pillay's spring salad
When the weather starts warming up, Pillay enjoys pickling seasonal vegetables, such as carrots, baby onions, and bell peppers.
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Julian Bond's Easy Shepherd's pie recipe uses basic cooking skills
If you’re talking to Julian Bond about shepherd’s pie, don’t even think about mentioning the word beef
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Forage chef Chris Whittaker's recipe for herb gnocchi with stinging nettle
Whether he’s cooking for his family or entertaining guests, Forage executive chef Chris Whittaker's go-to dish is herb gnocchi.
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Apple smoked tofu and caramelized onion spring rolls with carrot tamarind chutney and avocado aioli
Smoky and sweet flavors are paired here with cool and creamy avocado and spicy carrots.
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Ancho chocolate truffle pie with sea salt and butternut squash walnut ice cream
This rich and velvety pie has just a slight hint of spice.
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“Not-meat” loaf
Still moist, as a good meatloaf should be, yet hearty and satisfying, this traditionally flavoured loaf is made extra “meaty” by the inclusion of grated seitan.
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Thai fresh wraps with raisin chutney
Here's four raw-food recipes in one from Aaron Ash’s Gorilla Food.
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Chickpea soup with lemongrass and ginger
Chickpeas are often eaten for breakfast in Burma. They’re also used to make soothing soups like this one, from Naomi Duguid's Burma cookbook.

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