Recent Posts

Curried Parsnip Soup

Heat the butter and oil in a saucepan set over a medium heat until hot. Add the onion and sweat with a little salt for 5 minutes until softened. Add the parsnips and spices, and cook for 3 minutes, stirring occasionally. Add the stock, stir well, and cook until simmering. …

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Coffee Flavored Biscuit Pudding

http://sweetspicytasty.blogspot.com/2017/03/coffee-flavored-biscuit-pudding-no.html Ingredients 200ml fresh cream ( I used amul fresh cream) – Keep in the fridge for about 1-2 hrs before use… source

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Odyssey Writing Workshop Supports WU

One of our most frequent advertisers here at WU is Odyssey Writing Workshop, and we’d like to give them a shout-out this holiday season. It’s a perk we’re experimenting with for all future advertisers, too: Book an ad with WU for at least one month, and you’ll receive a perk …

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The 5 Recipes You Loved in 2017

Our Instagram is a smart place to find all sorts of cooking inspiration all year long. In 2017, people who follow the Williams Sonoma account went nuts for an eclectic variety of looks and flavors. The top five reflect some perennial faves (chocolate; cheesecake; cookies) plus some surprises, as least to …

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Keelung Fish Market with Ryohei Hieda

Be it fish, seafood, vegetables or meat, Japanese chefs are famously protective of the “fruits” of the Japanese terroir, preferring to import produce from the Land Of the Rising Sun rather than to source locally. However, a Japanese chef in Taipei has dared to be different. Ryohei Hieda is the …

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