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Onsen eggs are super versatile and can be used in almost any dish to richen the flavor as well as making it look "Cheffy". These usually pair well with salads, ramen, pastas, risotto, potatoes, etc. They are also great by themselves with a bit of sweet soy sauce or some Japanese Dashi.

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This can be served either as a warm hearty salad or a side for a main dish. The sweetness of the potatoes mellows out the slightly bitter taste of kale, while the shallots and mushroom add a meaty and sweet profile to the dish. The tangy and mustardy dressing makes this whole dish a perfect accompaniment to either a meat or seafood main course.

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This crabmeat scramble will look right at home in a Cantonese home cooked meal. Simple and fresh ingredients, cooked in a fuss-free way. These are ingredients that already bring a lot of flavor and need very little seasoning, if any at all. Serve this with a little bit red or black Chinese vinegar to help cut through that rich and sweet crab taste.

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This method is commonly known as "reverse-searing". The benefits of this method becomes more and more noticeable the thicker the steak. This way of cooking steaks will almost aways guarantee restaurant quality, perfectly cooked and juicy steaks, with a caramelized beefy crust. The key to this is cooking to temperature, which makes owning a meat temperature probe extremely important for this recipe! Alternatively, if you have a sous-vide machine handy, this is also the perfect time to use it! Steaks this fresh and tasty only require a generous seasoning of salt and pepper and you're good to go!

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As the name suggests, this recipe is super easy to make and surprisingly complex in flavor, texture and color. The cooking method gives the vegetables almost a sweet and smoky roasted flavor, while the herbs bring a fragrant aroma to the whole dish. This is a great way to use up any leftover veggies you might have in the fridge.

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