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Jump To Video If you’re like me, leftover eggnog is inevitable after the holidays. Instead of letting it sit in the fridge, why not turn it into a cozy treat? Adding eggnog to coffee takes your usual morning brew to the next level—rich, creamy, and spiced just right. A festive twist on your daily brew—Eggnog Coffee, rich, spiced, and cozy to the last sip. And if you’re a fan of moka pots (or curious to try one), this recipe is for you. The moka pot, often called a stovetop espresso maker, is a kitchen gem. It brews bold, strong coffee that’s perfect for pairing with something indulgent like eggnog. The eggnog’s sweetness balances out the coffee’s intensity, while the warming spices (hello, nutmeg and cinnamon) make this feel like the holiday season in a cup. Bold coffee meets creamy eggnog—this comforting blend is holiday magic in a mug. It’s a simple, no-fuss way to create something special with ingredients you already have. To make this, you brew coffee as usual in a moka pot while gently warming up your eggnog on the side. Pour the hot coffee into your mug, top it off with the eggnog, and stir. If you’re feeling fancy, a sprinkle of nutmeg, a cinnamon stick, or even a dollop of whipped cream takes this from weekday coffee to something you’d sip by the fire. It's festive, comforting, and—most importantly—delicious. That first warm sip hits differently when it’s Eggnog Coffee season. If you’ve never thought of using leftover eggnog in your coffee, trust me, it’s worth trying. It’s one of those small things that makes mornings feel a bit more special, and the moka pot gives it that café-quality kick without needing fancy equipment. Give it a go and let me know if it earns a spot in your winter coffee rotation! You can get my eggnog recipe here . Seasonal sips done right—Eggnog Coffee, creamy, spiced, and perfect for slow mornings. Recipe Video:

Jump To Video There’s something undeniably soothing about a cup of Earl Grey tea. Its floral notes of bergamot and gentle aroma feel like a warm hug in a mug—perfect for slow mornings or quiet moments of reflection. But when the holiday season comes around, why not take this classic tea up a notch? Enter the Eggnog London Fog—a festive twist that combines the best of Earl Grey and eggnog into one indulgent, creamy drink. Frothy, spiced, and cozy—this Eggnog London Fog is your new winter hug in a cup. The idea came to me when I was thinking about ways to use up leftover eggnog. While eggnog is traditionally paired with coffee or enjoyed on its own, its richness and warm spices make it a fantastic match for the citrusy, floral flavor of Earl Grey tea. The result? A drink that’s smooth, comforting, and indulgent without being overly sweet. Making this drink is as simple as it is satisfying. Start by brewing a strong cup of Earl Grey tea—I like to let the tea steep until it’s bold enough to hold its own against the richness of the eggnog. Then, fill your serving glass about three-quarters full with the tea. Creamy earl grey meets holiday eggnog in this smooth and aromatic fusion. Warm and froth the eggnog separately, either in a saucepan or with a milk frother, and pour it over the tea to fill the glass. The final touch is a sprinkle of freshly grated nutmeg on top. The nutmeg isn’t just for garnish—it adds a fragrant, spicy warmth that ties everything together beautifully. What I love most about the Eggnog London Fog is how balanced it is. The tea’s subtle citrus notes cut through the richness of the eggnog, creating a drink that’s both cozy and refreshing. It’s perfect for those chilly winter days when you want something indulgent but not too heavy. Wrapped in warmth—one sip of this spiced Eggnog London Fog and you’re home for the holidays. And the process of making it—steeping tea, warming the eggnog, and sprinkling nutmeg—is a small ritual that adds to the overall experience. This drink is incredibly versatile, too. Serve it as a morning pick-me-up, an afternoon treat, or even as a cozy dessert alternative after dinner. It’s also a great option for holiday gatherings—imagine serving a tray of these warm, spiced drinks to friends or family while the snow falls outside (or while you pretend it’s snowing, depending on where you live!). Whether you’re a fan of traditional London Fogs or simply looking for a new way to enjoy eggnog, this recipe is a must-try. It’s festive without being fussy, indulgent without being overwhelming, and it’ll quickly become one of your favorite seasonal drinks. Give it a try, and let the Eggnog London Fog bring a little extra warmth and cheer to your holiday season. You can get my eggnog recipe here . Steeped earl grey, rich eggnog, and cozy vibes—this comforting drink is a seasonal favorite. Recipe Video:

Jump To Recipe Jump To Video Smoked salmon is a dish that feels luxurious yet approachable, making it a perfect choice for holiday gatherings like Christmas dinner. This recipe takes it a step further by incorporating a homemade brine, an aromatic rub, and a creamy, zesty sauce to elevate the flavors. The first step to flavor-packed smoked salmon: a fragrant brine of spices, herbs, and aromatics. Brined... Smoking the salmon yourself allows you to control the depth of smokiness, ensuring a rich, melt-in-your-mouth result. And the final touch—crispy salmon skin as a garnish—adds a delightful crunch that takes this dish to the next level. After brining, the salmon gets a bold spice rub and air-dried to form that essential pellicle. Rubbed... The origins of smoked salmon trace back to ancient preservation techniques, where curing and smoking were used to extend the shelf life of fish. Over time, it became a beloved delicacy, with variations found in cuisines across the world, from Scandinavian gravlax to Japanese smoked sake. Beautifully smoked and glistening—these salmon fillets are ready to flake or serve whole. Smoked... This recipe brings together those global influences, adding a modern touch with hints of spice and umami, thanks to ingredients like Shichimi Togarashi and nori flakes in the sauce. This appetizer is not only a showstopper but also versatile—perfect as a light bite during dinner or repurposed into a breakfast spread for the next morning. Smoked salmon, shredded and ready to be used in sandwiches, dips, or appetizers. Flaked... If you have leftovers, mix the flaked salmon with any extra sauce, and spread it on toast or bagels for an indulgent treat. Whether you’re impressing guests or treating yourself, this smoked salmon recipe is worth the effort. Smoked salmon meets creamy filling and hearty rye in this smoky, savory sandwich. Maked a sandwich with any leftovers... Give it a try, and savor the balance of smoky, creamy, and tangy flavors! Bite-sized brilliance—smoked salmon and cream cheese atop crispy crackers with a sprinkle of dill. Ingredients: (Serve 12) Brine:    Water, 1kg Sea Salt, 35g Granulated Sugar, 75g Mustard Seeds, 1 TBSP Black Peppercorn, 1 TBSP Fennel Seeds, 1 TBSP Cloves, 3 Coriander Seeds, 1 TBSP Pink Peppercorns, 1 TBSP Chili Flakes, Pinch Cinnamon Stick, 1 Bay Leaves, 2 Salmon Fillets, 1kg Preferably Wild Caught Rub: Pink Peppercorns, 1 TBSP Black Peppercorns, 1/2 TBSP Sea Salt, 1 TBSP Demerara Sugar, 1 TBSP Coriander Powder, 1 TBSP Chili Flakes, Pinch Mushroom Powder, Pinch Sauce: Sour Cream / Yogurt, 1 TBSP Cream Cheese Softened, 1/4 Cup Dried Dill, Pinch Shichimi Togarashi, Pinch Nori Flakes, Pinch Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon Equipment: Grill Smoker / Nordic Ware's Personal Size Stovetop Kettle Smoker Pestle and Mortar Directions: Prepare the brine. In a large container, combine all the ingredients (except the salmon) together. Stir until the salt and sugar have dissolved. Add in the salmon fillets, making sure they are fully submerged. Cover and chill in the fridge for 24 to 48 hrs. Prepare the rub. Coarsely grind the peppercorns with a pestle and mortar. Add in the rest of the ingredients and mix to combine well. Prepare the sauce. Mix all the ingredients in a bowl until well combined. Taste and adjust for seasonings. Set aside in the fridge until ready to use. Smoking the salmon. After in the brine for 24 or 48 hrs, Remove the salmon fillets from the brine. Place them on a wire cooling rack. Pat dry with a kitchen towel or paper on both sides. Sprinkle the rub onto the salmon fillets. Prepare your smoker as per the instructions manual. I am using Nordic Ware's Personal Size Stovetop Kettle Smoker . If you have an outdoor grill and smoker, it will be awesome too. Assembling. Coarsely flake the smoked salmon fillets into pieces. You can also shallow fry the skins until crispy, chop them into pieces and use them as garnishes. Spread the sauce onto some crackers. I am using Nabisco's Chicken Biscuits. Place them over the sauce. Top it off with more dried dill. Serve immediately. Simple yet yummilicious... Party in the mouth... Recipe Video:

Jump To Recipe Jump To Video There’s something incredibly comforting about a pot of Beef Bourguignon slowly simmering away, filling the kitchen with rich, savory aromas. Traditionally, this iconic French dish from the Burgundy region was a way to tenderize tougher cuts of beef by braising them in red wine, creating a deeply flavorful and rustic stew. A rich, slow-cooked classic—beef bourguignon, deeply savory and melt-in-your-mouth tender. Over time, it evolved into a beloved classic, often served during special gatherings. For this version, I leaned on my slow cooker—a seriously underrated kitchen tool—to make the process more approachable without sacrificing any of that rich, luxurious flavor. The beauty of this dish lies in its simplicity: tender chunks of beef, crispy bacon, earthy mushrooms, sweet carrots, and the bold depth of red wine all come together in perfect harmony. Cooking it low and slow allows the meat to soak up all those layers of flavor, resulting in melt-in-your-mouth bites. I like to serve mine over a bed of creamy mashed potatoes, letting the silky sauce seep into every bite. It’s the kind of meal that feels indulgent yet rustic—hearty enough for a cold winter night but elegant enough for a holiday dinner. Nestled over a bed of creamy mash, this beef bourguignon is everything a rainy day craves. If you’ve been intimidated by the thought of making Beef Bourguignon, this recipe is your sign to give it a try. The slow cooker takes the hard work out of it, making it easier than ever to create a restaurant-quality dish at home. It’s rich, comforting, and the perfect centerpiece for any festive meal. Trust me, once you’ve tasted this, it might just become your new holiday tradition! Caramelized depth, silky sauce, and hearty veg—this is French comfort food done right. Ingredients: (Serve 8) Chuck Beef, 1kg Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Bacon Coarsely Sliced, 125g Yellow Onion Finely Sliced, 1 Red Wine, 750ml Garlic Finely Chopped, 5 Cloves Carrots Obliqued, 2 Bay Leaves, 2 High Quality Olive Oil, 2 TBSP Swiss Brown Mushrooms Finely Sliced, 250g Unsalted Butter, 1 TBSP Soy Sauce, 1 TBSP Leeks Coarsely Sliced, 2 Mashed Potatoes Homemade , For Serving Parsley Coarsely Chopped,  A Handful Equipment: Slow Cooker / Pressure Cooker Heavy Pot Cast Iron Skillet / Pan Directions: Please visit my " Oven Baked Mashed Potatoes " page for the recipe. Prepare the Beef. Season the beef chuck with salt, pepper, and mushroom powder. Set aside while you prepare the other ingredients. Sear the Bacon and Chuck. Heat oil in a skillet over medium heat. Add bacon and sauté until lightly crispy and browned. Transfer bacon to a slow cooker. In the same skillet, sear the beef chuck on all sides until browned. Transfer seared beef to the slow cooker. Sauté the Aromatics. In the same skillet, add onions and season with salt and pepper. Sauté until lightly caramelized. Deglaze the skillet with a splash of red wine. Add garlic and carrots. Sauté until aromatic. Transfer the mixture to the slow cooker. Deglaze the skillet once more with red wine and pour that into the slow cooker as well. Build the Base. Add the remaining red wine and bay leaves to the slow cooker. Mix to combine. Add a bit of water if needed to fully submerge everything. Cook on high for 8 hours, or until the beef is tender. Shortcut: Use a pressure cooker for 1 to 1.5 hours instead. Shred and Reserve. Once cooked, discard the bay leaves. Let the mixture cool slightly. Coarsely shred the beef and reserve the cooking liquid (stock). Set both aside. Make the Mushroom Base. In a heavy pot over medium heat, add olive oil. Sauté mushrooms with salt and pepper until they start to release moisture. Add butter and soy sauce. Sauté until caramelized. Deglaze with a splash of the reserved stock. Finish the Stew. Add leeks and sauté until aromatic. Add the remaining reserved stock. Stir well. Stir in the shredded beef and remaining ingredients. Simmer over medium-low heat, stirring occasionally. Continue cooking until the mixture is reduced and thickened to your liking. Optional: Use a couple tablespoons of flour during the sautéing stage to thicken faster. Serve. Spoon the stew over a bed of mashed potatoes. Garnish with fresh parsley. Enjoy warm. Hearty and yummilicious... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Strawberries in a salad might not be the first thing that comes to mind during Christmas, but their vibrant color and natural sweetness make them a perfect fit for the season. Pairing them with baby spinach, walnuts, and creamy cheese creates a balance of flavors and textures that’s both refreshing and indulgent. The dressing—a simple mix of olive oil, strawberry jam, white balsamic vinegar, and honey—brings everything together with a sweet and tangy finish. While salads often take a backseat to heavier dishes during holiday dinners, this one can truly shine. The combination of fruity cream cheese (I used a wonderfully fruity cream cheese from Weissenhorner), crunchy walnuts, and juicy strawberries adds layers of flavor that feel both light and festive. It’s a dish that doesn’t just look good on the table but also complements the richness of traditional Christmas mains. If you’re looking for something quick, easy, and utterly delicious to add to your Christmas menu, give this strawberry salad a try. It’s refreshing, versatile, and a crowd-pleaser—perfect for balancing out all the heavier holiday classics. Plus, it’s make-ahead friendly, so you can chill it in the fridge and focus on other dishes while the flavors meld beautifully. Let this salad add a pop of color and brightness to your Christmas spread! Ingredients: (Serve 4) Strawberries, 250g High Quality Extra Virgin Olive Oil, 1/4 Cup Strawberry Jam, 1 TBSP White Balsamic Vinegar, 2 TBSP Pure Honey, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Baby Spinach, 125g Walnuts Coarsely Chopped, A Handful Feta / Cottage Cheese Crumbled, 125g I'm using a fruity cream cheese from Weissenhorner Directions: Wash the strawberries thoroughly. Remove the leaves and slice off the stems. Coarsely quater the strawberries. In a large mixing bowl, whisk together olive oil, strawberry jam, balsamic, honey, salt and pepper until well combined. Toss in the spinach, strawberries and walnuts until well coated. Lastly, mix in the cheese. Taste and adjust for seasonings. Cover and chill in the fridge for at least 2 hrs. Serve and enjoy. Bright, tart and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Some desserts just feel like home, and this Almond Jelly is exactly that for me. My mom used to make this often, and every spoonful brings back memories of family gatherings and comforting moments. It’s soft, creamy, and lightly sweetened—the kind of dessert that feels both simple and special. One thing I’ve come to appreciate over the years is how much of a difference pure almond extract makes. Its rich, authentic nuttiness gives this jelly a delicate yet bold flavor that instantly brings me back to my childhood. A nostalgic treat straight from Mum’s kitchen – smooth almond jelly topped with longans. Traditionally known as "Annin Tofu" (杏仁豆腐) in Chinese cuisine, almond jelly is a light, refreshing dessert with a silky texture. Despite the name, it contains no tofu but is loved for its smooth, melt-in-your-mouth quality. My mom always served it chilled with canned longans, and that pairing of creamy almond jelly with juicy, syrupy fruit was pure comfort. Now, making and eating this dish is deeply nostalgic for me—it’s a simple pleasure that reconnects me with family traditions and the warmth of home. Silky, light, and comforting – just the way Mum made it. If you’re looking for an easy, make-ahead dessert that feels both elegant and comforting, give this recipe a try. It’s incredibly simple to make with just a few ingredients, yet the result is something truly special. Pair it with longans, fresh fruit, or even a drizzle of honey for your own twist. I hope this almond jelly brings you the same warmth and joy it has always brought me. Every spoonful of this almond jelly melts like childhood memories. Ingredients: (Serve 8) Gelatin Sheets, 14g Whole Milk, 500g Granulated Sugar, 100g Pure Almond Extract, 1 TSP Sea Salt, Pinch Canned Longans, For Serving Equipment Sauce Pot Ramekins Directions: Bloom the gelatin sheets in 200g of water. Transfer milk and 200g of water to a sauce pot. As soon as bubbles start to form along the edge, add in the sugar and the bloomed gelatin along with the water. Stir and cook until the sugar and gelatin have completely dissolved. Add in almond jelly and salt. Stir to combine well. Taste and adjust for seasonings with sugar. Transfer to ramekins. Give it a taps on the counter to remove any bubbles or you can use a blow torch. Chill in the fridge overnight or until set. Serve with some longans or fruits of your choice. Enjoy. Nostalgic is every mouthful... Recipe Video:

Jump To Recipe Jump To Video There’s something irresistible about short ribs when they’re cooked low and slow until they’re fall-off-the-bone tender. This Sticky Teriyaki Tamarind Short Ribs recipe takes that comfort to a whole new level with a rich, sticky glaze that’s equal parts sweet, tangy, and savory. Slow-simmered teriyaki tamarind marinade packed with aromatics and umami depth. The marinade + sauce... Inspired by a dish from Ember , a restaurant in Montana, I stumbled upon one of the chef's posts and decided to freestyle it with my own twist. The result? A dish that’s bold, flavorful, and perfect for a festive meal like Christmas dinner. You can get their video here . Fresh out of the oven — ribs glazed to glossy perfection with sticky teriyaki magic. Just outta the oven... The magic here comes from the balance of flavors—the deep umami of soy sauce, the subtle sweetness of mirin and muscovado sugar, and the sharp tang of tamarind paste. Cooking the ribs sous vide for 10 hours locks in moisture and makes the meat incredibly tender. A final broil in the oven caramelizes the glaze into a sticky, glossy coating that clings to every bite. It’s the kind of dish that makes people stop mid-conversation because it’s just that good. Sweet, tangy, and fall-off-the-bone tender. These ribs are stacked with flavor. If you’re looking to impress at your next dinner gathering or just want to treat yourself to something special, give this recipe a go. It’s surprisingly approachable, even if you’re new to sous vide cooking, and the reward is absolutely worth the time. These ribs are rich, sticky, and downright addictive—just be prepared for them to disappear fast! Ingredients: (Serve 4) Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Shallots Finely Diced, 5 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2” Soy Sauce, 240g Mirin, 240g Sake, 240g Fish Sauce, 2 TBSP Rice Vinegar, 2 TBSP Mushroom Soy Sauce, 2 TBSP Tamarind Paste, 1/4 Cup Light Muscovado Sugar, 150g Pork Short Ribs, 1kg Slurry, 2 TBSP Cornstarch + 2 TBSP Water Scallions Finely Sliced, For Garnish Equipment: Sauce Pot Sous Vide Oven Vacuum Sealer Directions: In a sauce pot over medium heat, add oil. Once the oil is hot, add in the shallots. Season with salt and pepper. Sauté until translucent. Add in garlic and ginger. Sauté until aromatic. Remove from heat and add in soy, mirin, sake, fish sauce, rice vinegar, mushroom soy and tamarind paste. Stir to combine well and return to heat. Bring it up to a simmer and add in the sugar Stir and cook until the sugar has completely dissolved. Taste and adjust for seasonings with sugar. Preheat sous vide to 75 degrees celsius or 167 fahrenheit. Remove the membrane from the short ribs and transfer them to a vacuum bag. Pour in the teriyaki sauce and seal with a vacuum sealer. Sous vide for 10 hours. After 10 hours, remove the ribs and transfer to a baking tray lined with parchment paper. Cook and reduce the sauce. Add in slurry and cook until thickened or coats the back of a spoon. Brush the teriyaki sauce onto the ribs. Broil at 200 degrees celsius or 400 fahrenheit for 8 to 10 mins or until lightly caramelized. Remove from the oven, flip, glaze and broil for another 8 to 10 mins or until lightly caramelized. Glaze with more sauce. Garnish with scallions and serve immediately. Succulent... I could finish the entire platter in 1 sitting... Recipe Video:

Jump To Recipe Jump To Video Lunar New Year is all about celebrating with food that brings prosperity, luck, and warmth to the table, and this Chinese Pumpkin Cake (or kue) is my personal take on a festive classic. Inspired by the traditional radish cake (Luo Bo Gao, 萝卜糕) and taro cake (Wu Tao Gao, 芋头糕), this version swaps in pumpkin for a natural sweetness and vibrant color. Fresh from the oven — this savoury pumpkin kue is topped with a colourful scatter of chilies and scallions. The combination of umami-packed dried shrimp, scallops, and mushrooms, along with the subtle spice from my homemade pumpkin spice blend, makes this dish both comforting and deeply flavorful. Steamed cakes like this have been a staple in Chinese cuisine for centuries, often enjoyed during celebrations as they symbolize good fortune and prosperity. The soft, slightly chewy texture pairs beautifully with the crisped leeks and shallots, while the scallions and chili garnish add freshness and heat. A closer look at the golden crust and soft centre — every bite delivers warmth and spice. Traditionally, after steaming, these cakes are sliced and pan-fried until golden, giving them a crispy exterior with a creamy, savory interior—I highly recommend trying that for an extra layer of texture. If you love turnip or taro cake, this pumpkin version is a must-try. It’s naturally gluten-free, packed with bold umami flavors, and incredibly satisfying. Plus, it’s even better the next day, making it a great make-ahead dish for Lunar New Year gatherings. Cut into bite-sized pieces — perfect for sharing. Whether you serve it steamed or pan-fried, this pumpkin cake is a festive, flavorful way to welcome the new year with something both traditional and unique. Give it a go and bring a little golden luck to your celebration! Tradition meets branding — this kue holds its own in both flavour and presentation. Ingredients: (Make one 8 inch cake) Dried Mushrooms, 20g Dried Shrimps, 20g Dried Scallops, 20g Rapeseed / Sunflower / Canola / Peanut Oil, 1/2 Cup Leeks Finely Sliced, 2 Shallots Finely Sliced, 5 Garlic Finely Minced, 3 Cloves Pumpkin Puree Homemade , 450g Rice Flour, 180g Cornstarch, 45g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Pumpkin Spice Blend Homemade , 1 TSP Scallions Finely Chopped, For Garnish Red Chili Deseeded Finely Sliced, For Garnish Equipment: Sauce Pot / Pan 8" Square Cake Pan Steamer Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Please visit my " How To Make Pumpkin Puree " page for the recipe. Prep the Dried Ingredients. Place dried mushrooms, dried shrimp, and dried scallops into a large bowl. Add 200g of water and steam over medium-high heat for 8–10 minutes. Once the mushrooms are soft and the scallops shred easily, remove from heat and let cool slightly. Discard mushroom stems, coarsely dice the mushrooms and shrimp, and shred the scallops. Set everything aside. Reserve the steaming liquid. Weigh the liquid and top up with water to make 195g total. Set aside. Fry the Aromatics. In a saucepan over medium heat, add oil. Once hot, add leeks and shallots. Shallow fry until they start to caramelize. Remove and drain. Set leeks and shallots aside. Reheat the same oil and add diced mushrooms, shrimp, and scallops. Fry until lightly caramelized. Add garlic and fry until aromatic. Remove and drain. Set the mushroom mixture aside. Save some of the infused oil for greasing. Assemble the Pumpkin Cake. Lightly grease a cake pan with the reserved oil and line the bottom with parchment paper. In a large mixing bowl, combine pumpkin purée and rice flour. Mix well. Add cornstarch and the reserved liquid. Season with salt, pepper, and mushroom powder. Add in pumpkin spice, leeks, shallots, mushrooms, shrimp, and scallops. Mix everything thoroughly. Pour into the prepared cake pan and smooth the top with an offset spatula. Cover with cling film. Steam the Cake. Steam over medium-high heat for 50 minutes to 1 hour, or until a skewer inserted comes out clean. Keep an eye on the steamer and refill water as needed. Remove from heat and discard the cling film. Let cool completely, ideally overnight. Serve. Unmold the cake and place it on a serving plate. Garnish with scallions and chili. Slice and serve as is—or pan-fry slices in a little oil until golden and crispy for extra texture. Enjoy warm or at room temperature. Cutesy... Nourishing... Recipe Video:

Jump To Recipe Jump To Video Nihari, with its roots deep in Mughal cuisine, was once a royal breakfast dish—slow-cooked overnight and eaten after morning prayers. Traditionally made with beef shank or mutton, it gradually evolved into various regional interpretations across South Asia. Not every stew tells a story. This one does. The version you're seeing here—made with chicken—is believed to be popular in parts of East Bengal, especially during the holy month of Ramadan, when rich, comforting dishes are shared at iftar to nourish the body and soul. This chicken nihari still carries all the warmth and depth of its slow-cooked predecessor, thanks to the toasted spice blend, creamy milk-flour mixture, and that final drizzle of spiced ghee on top. Patience tastes like this. It's tender, gently spiced, and absolutely soothing with a warm paratha or chapati to mop up the gravy. And the best part? It's quicker than the beef version but doesn’t lose any of the soul. I made this because not everyone has time for a 6-hour stew during a busy festive season. But with a few shortcuts—like boneless thighs and a fragrant homemade masala—you still get that nostalgic, celebratory flavor in every spoonful. A quiet bowl. A loud flavor. If you've never tried nihari before, or if you’re just looking for something comforting but special, I really hope you give this a go. It’s not just a dish—it’s a moment of peace and celebration on a plate. Breakfast of legends. Or dinner. Or both. Ingredients: (Serve 4) Chicken: Chicken Thigh Boneless Skinless, 4 Pieces Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Ghee, 2 TBSP Spice Blend: Star Anise, 1 Fennel Seeds, 1 TBSP Coriander Seeds, 1/2 TBSP Cumin Seeds, 1/2 TBSP Ginger Powder, 1 TSP Turmeric, 1 TBSP Chili Powder, 1 TBSP Adjust To Preference Spice Paste: Red Onion Wedged, 1 Ginger, 2" Garlic Crushed, 3 Cloves Green Chilies Deseeded, 2 Stew: Ghee, 2 TBSP Garam Masala Homemade , 1 TBSP Chicken Stock Homemade , 750g Bay Leaves, 2 Whole Milk, 1/2 Cup Unbleached All Purpose Flour, 1.5 TBSP Coriander Coarsely Chopped, A Handful Ginger Julienned, For Serving Ghee, 1/4 Cup Chili Powder, 1 TSP Paratha Homemade / Naan Homemade / Chapati Homemade , For Serving Equipment: Heavy Pot Cast Iron Skillet / Pan Spice Grinder Blender / Hand Blender Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " Paratha ", " Naan ", or " Chapati " page for the recipe. Season and Sear the Chicken In a bowl, season the chicken with salt, pepper, and mushroom powder. Mix well. Heat ghee in a heavy pot over medium heat. Sear the chicken on both sides until browned. Remove and set aside. Make the Spice Blend Toast 4 whole spices in a skillet over medium heat until fragrant. Grind into a powder. Add ginger powder, turmeric, and chili powder. Mix and set aside. Make the Spice Paste Add the spice paste ingredients to a blender (or use a hand blender). Add a splash of water to help blend. Blend until smooth. Build the Stew Base In the same pot, melt a bit more ghee over medium heat. Add the spice paste, spice blend, and garam masala. Sauté until fragrant. Pour in the chicken stock and drop in the bay leaves. Stir and bring to a simmer. Add the Chicken Cut the browned chicken into large pieces and add it to the pot, including any resting juices. Stir to combine. Cover and simmer on low heat until slightly reduced, stirring now and then to prevent burning. Thicken the Stew In a bowl, whisk milk and flour until smooth. Pour into the pot and stir well. Simmer until the stew thickens to your preferred consistency. Finish and Serve Ladle into bowls and garnish with coriander and julienned ginger. In a small pan, melt ghee and stir in chili powder. Drizzle this spiced ghee over the stew. Serve hot with paratha , naan , or chapati . Mama Mia... Nourishing... Recipe Video:

Jump To Recipe Jump To Video These Chinese Pumpkin Cakes are a delightful treat, crispy on the outside, soft and chewy inside, and filled with either smooth red bean paste or sweet peanut filling. They’re a variation of traditional glutinous rice cakes often enjoyed in Chinese cuisine, particularly during festive seasons. Golden and crisp—these pumpkin cakes are pan-fried to perfection. Red bean fillings with panko coating... While similar in texture to mochi, these cakes have a rich golden hue from pumpkin puree, adding natural sweetness and a subtle earthy flavor. The real challenge in making them is getting the dough just right—soft enough to be pliable but firm enough to hold the filling without breaking apart. Once you nail that balance, they come together beautifully. Double sesame crunch with every bite—black and white sesame seeds add flavor and flair. Peanut fillings with sesame seeds coating... Pumpkin-based rice cakes like these have been enjoyed for generations, especially in southern China and Taiwan, where pumpkin is commonly used in desserts. These cakes are often made to celebrate the harvest season and symbolize prosperity and abundance. The contrast between the crispy sesame or panko coating and the chewy, sticky interior makes each bite incredibly satisfying. Plus, the fillings are versatile—you can use homemade red bean paste (Koshian) for a traditional touch or crushed honeyed peanuts for a nutty, caramel-like flavor. Fresh from the pan, these beauties are ready to serve or share. If you’ve never tried making these before, don’t be intimidated! The process is hands-on and fun, and once you taste that perfect combination of crispy exterior and soft, molten filling, you’ll see why they’re worth it. Enjoy them fresh and warm for the best texture, and don’t be surprised if they disappear fast! Whether for a special occasion or just a cozy snack, these pumpkin cakes are a must-try for anyone who loves a balance of sweet and savory flavors. Simple but bold—crispy edges and soft centers that speak for themselves. Ingredients: (Make about 12 cakes) Dough: Pumpkin Puree Homemade , 350g Glutinous Rice Flour, About 350g Sea Salt, Pinch Fillings: Red Bean Paste Homemade , 240g or Crushed Roasted Peanuts, 200g Pure Honey, About 40g Frying: Panko, For Dredging or A Combination of Equal Parts White & Black Sesame Seeds, For Dredging Rapeseed / Sunflower / Canola / Peanut Oil, 1/2 Cup Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Pumpkin Puree " page for the recipe. Please visit my " How To Make Koshian " page for the recipe. Prepare the dough. In a large mixing bowl, add pumpkin puree and 1 TBSP of glutinous rice flour. Mix until well combined. *Continue adding and mixing, 1 TBSP of glutinous rice flour at a time, until it comes together into a dough. The trick is to form into a dough without breaking apart. The dough is not sticky and holds it's shape.* Cover and set aside to rest for 30 mins. Prepare the fillings. Divide the koshian into 20g balls each. If you are using peanut fillings, combine peanuts and honey to a thick sticky consistency. You can start with 40g of honey and work from there. Form into 20g balls each as well. Chill the fillings in the fridge for at least 30 mins to set. Divide the dough into 40g each and roll into dough balls. Flatten the pumpkin dough into a disc with the palms of your hands to about 1/4 inch thick. Place the fillings of your choice in the center and slowly coax the dough to cover the fillings entirely. Roll the dough to seal the fillings completely. Press gently with your palms to flatten, about 1/2 inch thick. Repeat the process for the remaining pumpkin dough and fillings. Frying. Dredge with panko or sesame seeds on both sides. Set aside until ready to use and repeat the process for the remaining dough and fillings. In a skillet over medium heat, add oil. Once the oil is heated up, add in the pumpkin cakes. Shallow fry until crispy brown on both sides. Remove from heat and transfer onto a wire rack or on a plate lined with kitchen paper. Serve immediately. Which you prefer? I love them both... Recipe Video: