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In September 2024, I visited Seoul, South Korea, for an incredible adventure filled to the brim with energy, culture, and lively markets, not to mention oodles of great food. Of all the great experiences from that trip, one thing that really stood out was something called Yachaejeon, or Korean pancake—a savory vegetable pancake so full of flavor. As I wandered through Seoul's lively marketplaces, the smell of street vendors was a temptation I could not resist. There they were, flipping golden-brown pancakes on sizzling griddles, filling the air with a homey, savory smell. Their pancakes were simple yet replete with flavor—thick, juicy pancakes filled with fresh green onions and carrots—a real testament to the beauty of Korean cuisine. To elevate the experience, I paired my pancake with crispy Korean fried chicken. The contrast of textures—crunchy chicken and soft, savory pancake—was nothing short of heavenly. Each bite was a harmony of flavors that was made even better with a tangy, umami-packed dipping sauce that brought everything into perfect balance. From that experience, I created this recipe, Korean Vegetable Pancake with Traditional Dipping Sauce, for sharing in my cooking class as a tribute to all those wonderful moments I had exploring Seoul and to bring a little piece of Korea into your kitchen. Whether you have this pancake as a snack, side dish, or main course, I hope it takes you to the heart of Seoul and back, like it did me. And make sure to have it with Korean fried chicken—it's a combination you'll thank me for later! Korean Vegetable Pancakes (Yachaejeon)Servings: 4 Ingredients For the Pancakes: 1 cup all-purpose flour 1/4 cup potato starch (optional for extra crispiness) 1 cup cold water 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 green onions, cut into 1-inch pieces - long ⅓ cup leek, sliced thinly 1/2 cup shredded carrots 1/2 cup zucchini, julienned 1/4 cup onion, thinly slice 2 tablespoons avocado oil (per pancake) For the Dipping Sauce: 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon sesame seeds 1/2 teaspoon red pepper flakes 1 green onion, finely chopped (optional) 1 small garlic clove, minced Instructions Prepare the Pancake Batter
Cook the Pancakes:
Make the Dipping Sauce:
Serve:
Enjoy your crispy, savory Korean vegetable pancakes with the perfectly balanced dipping sauce! 
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One of my fondest childhood memories of Christmas is the aroma of spices, rum, and molasses wafting through the house as my family baked Jamaican Black Cake. This rich and decadent dessert, also known as Christmas Pudding, is a staple in Jamaican households during the holiday season. Its deep flavors, soaked fruits, and moist texture make it unforgettable. But this cake is more than just a treat—it's a piece of Jamaican history. Black Cake, derived from British plum pudding, was adapted by enslaved Africans on the island who infused it with their creativity and the bold flavors of rum and tropical fruits. Over time, it evolved into the iconic holiday dessert we know today. Its preparation is a labor of love, often starting months in advance with the soaking of fruits—a tradition symbolizing patience and the spirit of celebration. This recipe is my homage to those childhood memories and the legacy of Jamaican culinary tradition. Let’s dive in and create your very own slice of history. Ingredients For the Fruit Mixture:
Instructions 1. Prepare the Fruit Mixture:
Serving: Jamaican Black Cake is best enjoyed after it has aged and absorbed the soaking liquids, making it moist and flavorful. Traditionally served at Christmas and weddings, it pairs beautifully with a warm drink or a scoop of vanilla ice cream. Tips:
  A Creamy, Flavorful Indian ClassicButter Chicken, or Murgh Makhani, is one of the most beloved Indian dishes worldwide. This rich and creamy dish features tender chicken marinated in aromatic spices, cooked in a luscious tomato-based sauce infused with butter, cream, and the warmth of traditional Indian flavors. Perfect for pairing with fluffy naan, roti, or steamed basmati rice, it’s a comforting dish that satisfies every craving. Ingredients For the Chicken Marinade:
Instructions 1. Marinate the Chicken:
Pro Tips for Perfect Butter Chicken:
     Say Goodbye to Store-Bought Bread: Homemade Sandwich Bread There’s something truly special about making your own bread at home. The aroma filling your kitchen, the simplicity of wholesome ingredients, and the joy of slicing into a loaf you made yourself—it’s a game changer. This sandwich bread recipe has become one of my family’s favorites, and once you try it, you might never want to buy bread from the store again! It's a labor of love that's well worth it. Soft, fluffy, and perfect for everything from sandwiches to toast, this is my go-to recipe for a versatile and delicious homemade bread. So, roll up your sleeves and let’s bake some fresh bread! Ingredients
Directions
Pro Tips for Perfect Bread:
This bread is perfect for sandwiches, toast, or just slathering with butter while it’s still slightly warm. Once you’ve tried it, you’ll see just how easy and rewarding baking your own bread can be. For another bread recipe like this, visit Cooking with Dianne Morin. Let's bake something amazing together!    One of My Favorite Jamaican Childhood Memories: Banana Bread There’s something magical about the smell of freshly baked banana bread wafting through the house. Growing up in Jamaica, this simple yet flavorful treat was a staple in my family’s kitchen. Every time I bake it, I’m transported back to those carefree childhood days, watching my mother effortlessly whip up this beloved recipe. It also takes me back to the days when I lovingly baked this for my own children during their childhood. Now, I’m excited to share it with you! This banana bread is moist, rich, and perfectly spiced with a hint of nutmeg and cinnamon—classic Jamaican flavors. Add your favorite mix-ins like raisins, toasted walnuts, or dark chocolate for an extra special twist. Ingredients
I hope this recipe becomes a favorite in your kitchen as much as it has been in mine. Let the flavors take you on a journey to Jamaica, one bite at a time!     Experience the bold, spicy flavors of Jamaica with this jerk chicken recipe, complete with a homemade wet jerk seasoning rub. This marinade combines the earthy heat of Scotch Bonnet peppers with fragrant herbs and spices, giving your chicken a taste that’s rich, smoky, and packed with island flavor. Jerk Seasoning Rub Ingredients:
Jerk Chicken Ingredients:
  Ingredients:
This recipe can also be made in a rice cooker. Follow the first step in the rice cooker, then add the rice. Add at least 1 inch of water covering the rice and beans. Let the rice cooker handle the rest! Enjoy a taste of Jamaica with my traditional rice and peas dish!  Ingredients: 4 cups fresh sorrel (hibiscus flowers) 8 cups water 1 piece of fresh ginger (about 2 inches), peeled and crushed 10-12 whole cloves 5 pimento seeds 1 cinnamon stick Orange peel (optional) 1-2 cups sugar (adjust to taste) 1-2 tbsp lime juice (optional) Rum (optional, to taste) Ice (for serving) Instructions:
Optional Garnish: Lime slices Orange peel Fresh mint leaves Tips: Frozen sorrel gives a better flavor and color than dried sorrels. You can add 1 tablespoon of uncooked rice to the sorrel to speed fermentation. You can add orange peel to the sorrel during the cooking process Enjoy this vibrant and refreshing sorrel drink, perfect for any occasion!    Ingredients: For the Dough:
TIP:
    Ingredients: 2 cups dried red kidney beans 2 lb. corned beef, cut into pieces 1 cup pumpkin, peeled and cut into small pieces (optional) 1 bay leaf 1 cup coconut milk 1 medium onion, chopped 3 cloves garlic, minced or 1 teaspoon garlic powder 2 scallions, chopped 3 thyme sprigs 1 Scotch bonnet pepper (whole, not chopped) 1 teaspoon black pepper 1/2 teaspoon allspice (pimento) berries Salt to taste 2 to 3 cups water (or enough to cover the beans and meat) Dumplings/Spinner 1 cup flour (for dumplings/spinners) 1/2 teaspoon salt (for dumplings) 1/2 cup water (for dumplings) Instructions:
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Search for RecipesAbout the AuthorHi, I’m Dianne! Cooking has always been my passion, and there’s nothing I love more than creating delicious dishes that bring joy to others. For over 18 years, I’ve been sharing my love of food through hands-on cooking classes, helping people discover the art of cooking while having fun in the kitchen. I’m inspired by flavors from around the world and enjoy experimenting with new recipes, blending tradition with a touch of creativity. When I’m not in the kitchen, you’ll likely find me exploring nature, soaking up inspiration for my next dish. Join me on this flavorful journey—let’s cook, create, and share smiles together! Archives
January 2025
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