Ed­i­tor's note

Wine & Dine Cookbook - - EDITOR'S NOTE - Michelle Yee

Wel­come to the in­au­gu­ral is­sue of Cookbook, a quar­terly pub­li­ca­tion chock­full of mouth-wa­ter­ing ideas for quick ev­ery­day dishes and in­spired en­ter­tain­ing. Peo­ple of­ten think that whip­ping up a great meal en­tails fancy in­gre­di­ents and com­plex cook­ing tech­niques, but through years of cook­ing and bak­ing for my loved ones, I re­alise that it’s not about the num­ber of steps or in­gre­di­ents in a dish. If you pick out the right recipes, you don’t have to do much at all to im­press your guests.

With that in mind, we put to­gether our first is­sue, packed with com­fort dishes that will ap­peal to both sea­soned cooks and be­gin­ners.

If you’re a fan of her­itage dishes, check out clas­sic recipes by chef Damian D’Silva of Folk­lore (p. 68) such as pork and pineap­ple curry, opor ayam and kueh ko­sui. For new-fan­gled cre­ations, try your hand sake­cen­tric recipes by chef Justin Ham­mond of Neon Pi­geon (p. 98), such as grilled ribs with sake bar­be­cue sauce. For busy read­ers who have lit­tle time to spare in the kitchen, we have some dishes that are fresh, quick and easy to pre­pare (p. 36).

Bak­ers will find plenty of good stuff in the fol­low­ing pages, too—from cute and tasty bread recipes by Lit­tle Miss Bento (p. 112) to de­li­cious kaya pas­tries (p. 78) by chef Erica Yap of Two Bak­ers.

We also have ar­ti­cles that delve into eat­ing healthy and recipes for those with celiac dis­ease or gluten sen­si­tiv­i­ties (p. 44).

We hope that with the launch of Cookbook, you will never run out of new and fun ideas in the kitchen.

Have a de­li­cious time ahead!

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