Here are some highlights on The Straits Times' food website - ST Food, straitstimesfood.com.
RECIPES TO TRY
Forget store-bought cake mixes. Whip up your own big-batch flour mixes at home for some fuss-free baking from scratch. The mixes include ingredients such as unbleached plain flour, wholewheat flour, baking powder, salt and sugar.
The Washington Post has recipes for a cornmeal mix which can be used to make corn bread; a chocolate dry mix for chocolate muffins or a basic chocolate cake; and a basic dry mix for cakes and other baked goodies such as maple-cashew scones.
Check out this story for the dry mix recipes, as well as basic cake, scone and muffin recipes. str.sg/49Mw
This week, make a quick and easy minestrone soup from The New York Times with kale, celery, zucchini, carrots, cannellini beans and canned tomatoes. You will also need some pancetta, chicken stock and herbs such as rosemary or oregano.
It takes only an hour to cook. Serve it with slices of crusty bread. Minestrone recipe: str.sg/49Mp
A SAUCY TALE
Soya sauce is an essential Asian condiment, but how much do you know about it? Find out more about how it is made, fermented and what it contains in this story from Malaysian newspaper, The Star. All about soya sauce: str.sg/49Up
Foraging for botanicals to be used in the distilling of gin continues to be a popular trend around the world.
Napue Gin from Finland, for example, is a 100 per cent whole-grain rye-based gin that uses a combination of 16 botanicals, including four that are fresh and locally foraged, such as meadowsweet and buckthorn. Read more about Napue Gin here: str.sg/493t
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• Follow Rebecca Lynne Tan on Twitter @STrebeccatan