New episode live now!! Yes, we made our big, triumphant return, and with Jr. Mintz in tow as well! We had an amazing time! He sat through a full three course meal as well. It was a great opportunity to… Continue Reading
I might be calling this a Cynthia Talks Life Short, but I’m actually experimenting with a new format of more frequent, but shorter episodes! This episode is about kids’ menus. Why haven’t they changed in the past three or four… Continue Reading
The holiday episode dropped a few days ago! Have a listen! And in case you’re wondering about the Christmas Day French Toast recipe, here’s the sweet version*: What you need: Directions This recipe should feed two to four people. There… Continue Reading
…like…WHERE ARE THEY, ANYWAY? At least in the GTA (Greater Toronto Area). Trust me, people want them. They just won’t openly admit it, fearing that they’d lose face. Anyway, here’s my entire rant on this very issue. If you know… Continue Reading
…and that’s the way it SHOULD BE. Karon Liu’s article in the Toronto Star about how he (and not just professional chefs) cooks more fusion-y, acknowledging both his ancestral culture (Chinese/Hong Kong) and the country where he was raised (Canada)… Continue Reading
I recently made this healthier macaroni and cheese casserole recently: The sauce is a version of a cauliflower cream sauce I found online, but I didn’t have enough cauliflower, so I mixed in some butternut squash. To the sauce (approximately… Continue Reading
The seventh day of the Lunar New Year is “person day” or “human day” – also known as “everyone’s birthday.” Since people, at least southern Chinese, eat noodles on birthdays to symbolize longevity, I decided to make something inspired by… Continue Reading
I wanted to make cookies that was completely sweetened with fruit and had zero fake ingredients. A couple of years ago, I discovered a “cookie” recipe which had two ingredients: bananas and rolled oats, which is what this recipe is… Continue Reading
I know Thanksgiving is over in Canada, but to me, pumpkin season isn’t over until Halloween. Heck, you could arguably extend it to American Thanksgiving. Anyway, I meant to post this a few weeks ago – I made a modified version of pumpkin purée brownies for Thanksgiving. Continue Reading
I do something different every year. And each year, I hope that it turns out at least somewhat decent (HAHA). This year, I decided to use pumpkin purée – it’s fall, after all, right? Yes, I know I did it… Continue Reading