LeSauce

fried shishito peppers

the elusive (in toronto) shishito pepper and the right way to fry them.

squash everything

Winter squash is dense and sweet and versatile— take it in any of these delicious directions listed here. And rejoice.

the ingredient: cauliflower

As versatile as anything else in the kitchen. cauliflower can be served in so many delicious ways. Here are some that are perfect for right now.

the ingredient: umeboshi paste

Ripe Japanese ume plums, salted and stewed down with shisho leaves. That’s all this is but I can’t really imagine...

the ingredient: fresh rampe (pandan/screw pine leaves)

My family cooks with rampe (also known as screw pine or pandan leaves) constantly, but this is the first time I have seen fresh leaves.

the ingredient: a little chocolate

I was more impressed with this slab of chocolate that Steph brought from the market for us to work with than the desserts themselves.

fried banana blossoms

Fried banana blossoms are crunchy, salty and a new obsession of mine.

chestnuts, but how?

Would you believe I've stared at this bowl of chestnuts since the weekend and haven't cracked one because I can't decide how I want to eat them?

the season of the pumpkin…

squashes and pumpkins are available year round, but i crave them mostly in the fall. tis the season.

at the stove with fried zuchini blossoms, salt and sauce

fried, ricotta-filled zucchini blossoms

If you're lucky enough to get your hands on squash blossoms, here's how to prep them and enjoy them--and you should enjoy them every chance you get this summer.

issues

green

fat

we say tomato

what to eat?

crudités with curry leaf coconut sambol dip