After several years of casual searching, I’ve finally stumbled upon a recipe that makes exactly the kind of cinnamon buns I like without requiring a lot of effort or ingredients I don't always have on hand.
Chicken karaage is a popular Japanese izakaya (pub) food. Shichimi Togarashi is a blend of chiles, citrus and sesame which adds great, spicy, citrusy flavour to the karaage coating.
This is how we make chai at home. The key is the whole milk, which adds richness, and the relatively large amount of sugar. Sugar really brings out the flavour of the spices, and in India, chai is almost always served very sweet.
We get a lot of questions about how to make gin from our Kitchen Alchemist’s Botanical Gin Kit, so we made this guide to walk you through the process from beginning to end.
We get a lot of questions about how exactly to make root beer from our Kitchen Alchemist’s 9-Spice Root Beer Kit, so we made this guide to walk you through the process from beginning to end.
These spiced nuts are an easy, low-effort, cocktail snack. Toast nuts, mix topping, combine, let cool. That’s it. Less than 10 minutes start to finish (perfect if you’re looking for something light to serve with holiday party drinks).
The great thing about chili is that you can do whatever you like. Add corn. Substitute your favourite beans. Make it hotter…or milder. There’s nothing more forgiving than a pot of chili.
