Storing, cooking, using millet...here's everything you need to know about this delicate grain!

How to Make Kimchi Salad

Stir-fried shrimp and rice noodles in a tasty sweet, salty, sour and spicy sauce topped with roasted peanuts.

Make the cake layers a day ahead of time (if time allows) and wrap well in plastic wrap. This will improve the texture of the cake and the waffles will become soft. If your oven has a tendency to over-brown, place a sheet of aluminum foil over the cake pans to protect the waffles.

Eating season has arrived.

Serve this easy Beef Stroganoff sauce recipe over hot noodles for a quick comfort food dinner. It tastes just like traditional beef stroganoff, but comes together in a flash thanks to beef bouillon and thinly-sliced sirloin steak.

This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other. I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it. For US cup measures, use the toggle at the top of the ingredients list.

A sweet, soft, brioche-like bread infused with vanilla.

Korean style oyster pancake recipe

It's really not that difficult. I was able to prepare it in about 15 minutes and that included microwaving the bacon.

This is the dessert I've been waiting for. This is it.The Napoleon Cake. It's one of the scrumptious food seen in Eat.Pray.Love and I was keen to try [eat] it since then. I love it. So did my husband. Adam? he's too young for this hehe.. the pastry cream is hiding somewhere between the layers DLLurpak has listed few "eat scenes" in EPL including this Napoleon cake in her post here. [psst..she's going to Italyyy soon for her gastronomic holiday!!!..buon viaggio!] cair kena matahari..the icing is melting.. Back on the napoleon cake, here's some info from Wiki on this dessert; "The Mille-feuille (French pronunciation: [mil fœj], "thousand-leaf"), vanilla slice, cream slice, custard slice, also known as the Napoleon, is a pastry originating in France. The name is also written as "millefeuille" and "mille feuille. Traditionally, a Mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream, or jam. The top is usually glazed with icing or fondant in alternating white (icing) and brown (chocolate) strips, and combed. Alternatively the top pastry layer may be dusted with confectioner's sugar, cocoa, or pulverized nuts (e.g. roasted almonds)" It's not that difficult to make this dessert. The steps sounds simple enough. With a store bought puff pastry, it's just a matter of whipping the pastry cream and assembling all of them together. I used From Yeast to Zest's pastry cream recipe and watched few experts assembling it on YouTube clips. Napoleon cake a.k.a Mille-feuille {Recipe taken from From Yeast to Zest} Please visit From Yeast to Zest blog for the full recipe. It's too long to paste it here hehe Note: 1. If you're lazy enough to do the pastry cream, you can opt for whipped cream or jam with fruits like berries.2. In order to get to get a nice flat top, make sure you squeeze the puff pastry between 2 baking pans while baking it... ..[refer to YouTube video above if you didn't get what I mean] "Life is unpredictable, eat dessert first"..Have a nice weekend ;)

These oft copied buns were made famous by Momofuku in New York. Nowadays, many places make their own version of them and these softer-than-soft folded over buns can be filled with all manner of delicious fillings from pork belly, crispy skinned duck to luscious lamb. The process for the buns isn't that hard for those that bake bread from scratch and the only real difference is in the steaming of the buns rather than baking. Given that Mr NQN was at home during the holiday break I thought it might be a fun task to do during the day.

Tuna mornay. Where would uni students be without it? Every share house I lived in had it on regular rotation. It had everything a student needed; it was cheap, easy to cook, had no vegetables (we were living out of home, why would we eat vegetables?) and was carbohydrate-heavy enough to fill the tummy before a big night out. Looking back, my tuna mornay was pretty ordinary, I hadn’t really nailed the white sauce and I recall it being a bit dry. This was the recipe I wish I had when I was at uni. Large chunks of flaked tuna are bound by a creamy sauce, enriched with bitey tasty cheese. All topped with crunchy breadcrumbs and parmesan and baked until golden and bubbly. There’s little wonder it graces tables across Australia and America (where it’s called tuna casserole). Serve with a salad and it has all the food groups! And did I mention the word budget? - Alison Adams, Food Writer and Recipe Tester

This creamy Cheese Kimchi Udon Noodle recipe is creamy, spicy and packed with umami flavour. All you need is 5 ingredients and 5 minutes to make this slurp-worthy delicious dish.

Tiramisu (le meilleur)

When you're new to cooking, helpful cooking tips and hacks change everything. You'll go from mac and cheese to baking a souffle in no time!

You’ll love this Easy Homemade Matzo, a simple from-scratch matzah cracker recipe that’s perfect for Passover. Just flour and water combine to make a crispy and golden unleavened baked bread that’s ready in only 18 minutes according to classic kosher tradition!

A traditional recipe for a Greek sweet pie

The Heart wants what the Heart wants. What can I say. I’m an emotional/stress eater, and this weekend was a rollercoaster. I needed a meal to comfort me. Saturday morning while on a trip with…

For some reason this is known in the Antipodes (and I got this recipe from a Kiwi) as Russian Fudge and, although I like this name better, I feel that it perhaps leads the rest of us to expect something altogether more exotic, when this is the plain, comforting, yet temple-achingly sweet, confection of my childhood. I confess that even listing the ingredients below makes me hyperventilate slightly. I am no stranger to excess, but even I baulk somewhat at the amount of sugar and so on needed. But it does make an awful lot of fudge: as you can see, my portion control is rather erratic, but I reckon you can get 77 pieces out of it. I also have to preface this recipe with a warning: fudge is not exactly difficult to make, but it is dangerous. Unless you proceed with caution you will burn your pan and yourself. Never leave the pot, and make sure there are no children nearby. Mobile telephones are banned for the duration, too. You need to use your own instinct as to how long to cook the fudge. The recipe I was given indicated it took 20 minutes; my fudge was ready after 12. Just make sure you have a bowl of cold water nearby. Drop small amounts of the molten fudge into the water and if it sets (known as soft ball stage) it's ready. Or you can use a sugar thermometer, which will indicate 'soft-ball stage'. The final whisking is what turns what is a pan of toffee (though you could leave it like this if you want smooth fudge) into grainy texture traditional fudge — or what the Scots call Tablet — demands. I highly recommend adding some sea salt flakes — I imagine two teaspoons should do it — but since I made this for my daughter (and children are nothing if not traditionalists) I didn't dare stray from convention. For US cup measures, use the toggle at the top of the ingredients list.

Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customised to your liking. For my version, I drew inspiration from Haemul Pajeon which are Seafood and Green Onion Pancakes. But of course since this is a vegan pajeon, I used king oyster mushrooms to mimic the texture of squid since it has a rubbery texture. I also added some extra vegetables such as carrot and onion for that extra crunch. I also made my own dipping sauce to pair with this vegan jeon or pancake.

Make restaurant quality Naan Bread at home! If you have never tasted a fresh, tender, buttery homemade naan, you're totally missing out. I will show you just how easy this recipe is to put together and gives you the perfect receptacle for cleaning up all the curry on your plate!

Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!! Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!

The best Homemade Membrillo Quince Paste Recipe. How to make membrillo from scratch using fresh quince.

Roast chicken with orzo pasta. Sometimes you just want comfort food.

If you love take-out Sesame Chicken, then you've got to try this sous vide version. The chicken stays tender and juicy, plus there's no need to deep-fry. A quick toss with a spicy sauce brings it all together.

A crustless Greek ham and cheese pie called zambonopita, made with sliced deli ham and feta.

Penne alla vodka was the first meal I ever cooked for my husband, but I make it so differently these days — more flavorful, quicker, and with less vodka. This updated recipe uses my favorite …

This is our signature dish at Vij’s—probably our most famous and most popular. The size of the lamb popsicles with depend on the rack of lamb you buy. If the popsicles are bigger, then four per order is usually enough. This recipe is for 30 medium-size popsicles, with five per order. Serve these popsicles over turmeric new potatoes.Courtesy of Chef Vikram Vij for Cook for the Cure 2013.

Instant Pot Korean Beef Bowls are the perfect thing to make when you're looking for something quick and easy for dinner! Load everything into your favorite bowl or wrap it all up in a tortilla if a burrito is more your thing!

Anytime we go on vacation…actually, anytime we leave the house… Mr. “He Cleans” is on a quest for vinyl. As in LPs, records, albums, and what have you. This is the source …