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Continue reading →: Fancy Strawberry Rhubarb PieI’m a sucker for a beautiful pie, and especially a strawberry rhubarb one, so even though rhubarb season may be nearing an end, I had to share this pie I made a while back. I love love love rhubarb pie, and this one is a riff on Anne Dimock’s Straight-Up…
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Continue reading →: Vietnamese Fried Spring Rolls {Chả Giò}There is a certain local Asian noodle bar that has built an entire business model on its take-out boxes of delicious noodle dishes, but what keeps me coming back are their spring rolls. Piping hot and crisp, full of savoury pork, carrots, bean thread noodles, and general umami-ness, they are…
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Continue reading →: Uri Scheft’s ChallahI’m a sucker for beautiful bread, and Israeli-Danish baker Uri Scheft makes some of the most beautiful bread I have ever seen. I found a Google Books preview of his recent book, Breaking Breads, and his challah – OH THE CHALLAH – is so lovely I could weep. It reminds…
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Continue reading →: Greek KataifiGreek kataifi is a cousin to baklava, a similar combination of chopped nuts and crispy dough soaked in syrup, only instead of being made with thin, stacked sheets of phyllo dough, kataifi is made with what is commonly described “shredded phyllo”: fine strands of dough wrapped around a nut filling…
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Continue reading →: Chocolate-Covered Digestive BiscuitsYou know when you go to the store to buy cookies, and come home with said cookies plus ingredients to make other cookies? Yeah, that’s how these chocolate-covered digestive biscuits came about (in line with my resolution to bake more cookies), but because they are made with nothing but regular…
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Continue reading →: Dorie’s Cocoa Linzer CookiesI should really bake more cookies. They are basically the perfect baked good: portioned as a single serving (not that it stops me from eating five in one sitting), endlessly variable in flavour, texture and shape, and they can be a simple or as complicated as you could possibly want.…
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Continue reading →: Crescia al Formaggio {Italian Easter Cheese Bread}Every Easter for the past six years, I’ve posted a recipe for hot cross buns, so rather than post version number seven this year, I decided to branch out and explore another kind of Easter bread: the Italian Crescia al Formaggio, an egg-rich bread loaded with parmigiano reggiano and spiced…
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Continue reading →: Brazilian Bolo de RoloWhen Gabby announced that February’s Around the World in 12 Plates destination was Brazil, I quickly realized that I knew absolutely nothing about Brazilian cuisine. I ended up on a Wikipedia page listing common Brazilian foods so that I could figure out what to Google, which is how I found…
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Continue reading →: Hong Kong Style Pineapple BunsI’ve been feeling a little bereft after the disbanding of the Daring Kitchen last month – those challenges have been a constant in my life and on this blog for the past six (!!) years, and they always provided me with that nudge to get in the kitchen, make something,…
Welcome to my kitchen!
I’m Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate.
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Korena in the Kitchen 