This month, Kitchionista celebrates the Japanese pub scenery. We have had this for a while and love all the recipes because it does not need an extravagant list of ingredients to make them. For instance, […]
I found this recipe in this (which is the book of the month) I acquired a few years ago. Honestly, every dish in the is appetizing and we could not make up our minds at […]
This nifty carrot cheesecake creation may sound odd but trust me for saying that this is good. The base for this recipe is actually from an Indian dessert called Gajar Ka Halwa. We searched throughout […]
Kimchi, although it is known all over the world, is still underrated when it comes to using it as an ingredient. As an advocate for foodism, we thought to try it with another banchan called […]
At home, we make this all the time when funds run low. It’s cheap, easy, full of protein and best of all, it’s filling. Pair it with rice and your all set! The cost to […]
Food transcends language barriers between races. It may seem an obstacle to the naked eye but when people from different background gather together, they leave those limitations aside for the sake of culinary experiences. Lately, […]
Chicken Livers maybe frowned at because it is not the most consumed part of a meat in the market. It is a popular beer snack or as a stand alone appetizer. We love to try […]
Here in kitchionista, we love to invent or reinvent new dishes. It is amazing what you can do with chicken skin. We bought this at a massive international market. The chicken skin was definitely from […]
Earlier this week, we shared what dishes is possible with leftover kimchi. One thing you never do is throw a perfectly flavorful side dish. Even though the vegetables are over soaked with the spicy liquid, […]
If you have ever made kimchi, especially if only a few people eat it, you know for a fact that the batch ferments faster than we can consume them. So the dilemma here is […]
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