A few of my favourite sources for recipes: On the Web Chef Billy Parisi Meathead’s AmazingRibs.com Bon Appétit kitchn Serious Eats The Pioneer Woman School of Wok King Arthur Baking Canning & Food Preservation National Center for Home Food Preservation Bernardin Healthy Canning University Extensions: Utah State University University of Minnesota Penn State University of Wisconsin-Madison Oregon State University Books Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop Essentials of Classic Italian Cooking by Marcella Hazan Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish YouTube Channels Chef Billy Parisi Sous Vide Everything School of Wok Tasting History with Max Miller Joshua Weissman Helen Rennie Pailin’s Kitchen America’s Test Kitchen J.

Ingredients In the blender: 3 large shallots (220g) 8 garlic cloves (40g) 1 large knob of ginger (50g) 6-8 small pieces of lemongrass (35g) 1/2 lemon flesh 1 red chili pepper 1 tsp turmeric powder 3 tbsp peanut oil 1 tsp kosher salt 1 tsp yellow curry powder 1 tbsp fish sauce 3 tsp white sugar 2 tbsp water 8 chicken breasts, coarsely chopped 1 can coconut milk 1 can coconut cream cilantro leaves (for garnish) Instructions Add the blender ingredients to a blender, and puree into a paste.

Yield: 2 cups Ingredients 2/3 cup dried oregano 2/3 cup dried paprika 1/4 cup dried thyme 1/8 cup ground cumin 1/8 cup garlic powder 1/8 cup salt (preferably kosher) 1/8 cup ground pepper Instructions Combine ingredients, mix well, and store in an airtight container (a 500ml/pint mason jar works great.)