My relatively quick version of this famous sweet and spicy Moroccan chicken pie, the B’stilla (pronounced pas-tee-ya).
A creamy celery soup set off with a tangy dill yogurt.
A tasty mushroom and water chestnut filling turns classic San Choy Bow into a vegetarian winner.
Fresh oysters with a zingy Asian dressing.
Sticky, sweet roasted chicken wings sprinkled with sesame are just delectable.
A classic Chinese seafood dish that makes the most of squid.
A tasty chicken and water chestnut filling in crisp lettuce cups is a Chinese favourite. Pork mince can also be used.
Hand making your own dumplings is both fun and delicious! They are called potstickers because they are fried first to brown the underside, m …
A creamy puree of cannellini beans, semi-dried tomatoes and a sprinkling of gremolata makes a delicious topping for crunchy crostini.
A true Mexican-style Guacamole taught to me by a Mexican chef.
This exotic spinach dip is great with pita bread or to dollop on chicken or chargrilled meats.
A stylish, smoky and spicy alternative to dip.
A creamy chowder with plump mussels and chunky vegetables served with garlicky toasts.
When you have some leftover roast and veggies, or a casserole, the clever thing to do is to turn them into sausage rolls, with the help of s …
Crisp bruschetta topped with milky mozzarella, folds of prosciutto, tiny tomatoes and fresh basil.
A subtly spiced veggie soup with plump little balls of Moghrabieh (pearl couscous).
A great way to cook up the duck wings that come attached to duck breasts when you buy them. They are best slow cooked first before crisping …
The muffuletta is surely one of the world’s greatest sandwiches. I have fond memories of getting our taxi to stop at the Central Grocery sto …
