© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

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Gifts from the kitchen
Traditional Korean Bulgogi dish.  Thinly

April 7, 2018

Serves 4

2 lbs boneless, skinless chicken thighs, cut into small bite sized pieces

2 tbsp soy sauce

2 tbsp Chinese rice wine OR sherry

1 tbsp plus 1 tsp cornstarch

  1. In a large bowl mix soy sauce, Chinese rice wine and cornstarch together until cornstarch is dissolved. Ad...

January 23, 2018

This is one of those chicken recipes that comes out better than you ever expected.  The sweetness of the balsamic vinegar paired with earthy herbs like sage and thyme create a beautifully balanced sauce.  As the figs cook down they add a jammy richness that takes this...

January 20, 2018

Makes 2 cups

6 whole scotch bonnet peppers, stems removed

1 bunch green onions (about 6)

6-8 cloves garlic, peeled

2-in. piece of ginger, peeled

2 tbsp fresh thyme leaves

1 1/2 tbsp ground allspice

1/2 tsp ground nutmeg

1/2 tsp ground cloves

2 tbsp brown sugar

1 tsp salt

1 tsp fr...

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About Me

Hi! I'm Andrea Buckett -- chef, instructor, spokesperson and flavour maven (among many other things!). I hope you'll poke around my site and bookmark some recipes, and I'd love for you to follow me on social media, too. 

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