I'm still trying to work out how it all started, but I've developed an obsession with using milk in my roasted meats. It all started when I read of Maiale al Latte, or milk-braised pork, an old Italian tradition that slow-cooks pork shoulder in milk, resulting in a tender hunk of pork swimming in a pool of creamy, almost-caramelised milk.  In a similar vein, I find myself enamoured with Samin Nosrat's way of roasting chicken, which...

I'm late in my pandemic bread-baking, but this is a recipe that is just too good not to share. It's so good and incredibly fluffy, I'd made 3 batches in the last 2 days. I've loved cinnamon rolls at a wee age when I first bit into an ethereal cinnamon roll from Cinnabon. I'd tried my best to patronise Cinnabon as often as I could (though seeing that there isn't a Cinnabon in Singapore, isn't really all that often. Get on it Cinnabon!) But back...

For those days where you can barely be stuffed to cook a meal, fried rice is an easy choice, and as comforting as a warm sun after the rain. It's a heaven where proteins and vegetables are tossed with leftover rice for a quick meal within half an hour, leaving me with more time to sit in front of the TV watching reruns of The O.C.A few months ago, there was a great deal on kimchi. I (may have) went a little overboard bulk-buying kimchi, and...