A Tasty Liver Recipe / 5 Thai Recipes / Quiche Lorraine

Blog Post & Recipe: Tasty Liver Recipe - كبده بدبس الرمان و الكزبره

Wash the fresh Liver with water and drain. Add white vinegar to it, mix well. This step is done to get rid of any unpleasant odor.

Article & Recipes: Sweet And Spicy Flavors Of Northern Thailand

Working my way through each recipe, I found myself adding similar ingredients each time: oyster sauce, fish sauce, chili, coconut sugar and lime.

Get recipes for Kao Soi (Noodle Curry), Spicy Papaya Salad, Pad Thai (Thai Fried Noodles), Stir-Fried Chicken With Basil Leaves, and Massaman Curry.

Blog Post & Recipe: How to cook perfect quiche lorraine

The Good Food recipe also commits the dreadful sin of including cheese in its filling – to be fair, this is a foodie shibboleth with some legs, if Elizabeth David was able to observe back in 1960, that, although Parisian and English cooks often add Gruyère, "Lorrainers will tell you that this is not the true quiche lorraine, whose history goes back at least as far as the sixteenth century."

Mushroom Udon Noodles / How to Wash Rice / Soto Medan

Blog Post & Recipe: Mushroom Udon Noodles

I love thick, chewy udon noodles and the two kinds of mushrooms add another layer of chew to the dish. They are lightly seasoned with ginger, garlic, soy and sesame.

Blog Post & Video: Video: Atsushi's Way to Wash Rice Perfectly

Grains of rice need to absorb just the right amount of moisture before cooking so they can steam properly (humidity is how heat travels in foods) -- so washing the rice is key.

Blog Post & Recipe: Soto Medan

The soup is simple coconut milk-based soup, cook with spice paste and serve with condiments. Spices used that gives it the vibrant yellowish hue is fresh turmeric root paste. Almost all of fresh and dried spices found and grown in our region is used in the soup. The condiments are shredded chicken meat, bean sprouts, glass noodles and perkedel (potato patties). The soup is served warm with all these, sprinkled with shallot flakes, chopped spring onions and Chinese celery and liberally dosed with kecap manis (sweet soy sauce).

Cabbage Rolls / Eggs Benedict with BBQ Hollandaise / Leek Toasts with Blue Cheese

Blog Post & Recipe: Cabbage rolls [via]

Delicious cabbage rolls using leftover rice and that cabbage that has been in the fridge for a while.

Blog Post & Recipe: Eggs Benedict with BBQ Hollandaise [via]

For those of you skilled with making hollandaise, go ahead with your traditional method on the stovetop and just add in the BBQ flavorings listed

Blog Post & Recipe: leek toasts with blue cheese

I was all set to slow-caramelize the leeks as I would onions when I came upon Molly Wizenberg’s recipe for Leek Confit in Bon Appetit and decided it sounded much more straightforward. I’ve tweaked it a bit — less butter, some swapped for oil, as I didn’t need the full richness of a confit, I leave the leeks wet rather than adding water, etc. — but the basic cooking technique is the same, and it’s a cinch. This would also make a wonderful filling for a crepe or omelet, or with a poached egg on top

100 Cooking Tips / 3 Recipes with Bread Crumbs / 3 Pear Recipes

Article: 100 Greatest Cooking Tips (of all time!) [via]

Food Network Magazine asked top chefs across the country for their best advice.

Article & Recipes: The California Cook: Mighty, mighty bread crumbs

But what I'd never really realized was the true potential of bread crumbs, how instead of being bland character actors toiling in the background, they can actually become the stars of a dish, or at least a very impressive second lead.

Grilled romaine with radishes, hard-boiled eggs and toasted bread crumbs ... Spaghetti with arugula and garlic bread crumbs ... Swiss chard with golden raisins and lemon bread crumbs

Article & Recipes: Perfect pears

To test to see if a pear is ripe, all you need to do is press the neck of the pear and if it gives a little it is ripe. If it is hard as a rock it needs a bit of time. Pears are rich in fibre and vitamin C – most of this is in the skin, so make sure you are eating some pears in the raw and in their skins to get the maximum nutritional value from them.

PEAR CHUTNEY ... PEAR AND PECORINO SALAD ... POACHED PEARS

Concept: bread crumbs

n.b. M! I'm going to top linking to the New York Times because they've installed a paywall.

Fig & Pear Semi-Freddo / Stuffed Chard with Bulgur & Cheese / Rhubarb & Quinoa Breakfast Bowl

Blog Post & Recipe: homemade fig and pear semi-freddo

Semi-freddo is a lovely way to get the idea of ice-cream without all the bother, fluster and equipment needed to produce it.

Blog Post & Recipe: Stuffed Chard with Bulgur and Cheese / Lorlu Pazı Sarma

The recipe is from Sahrap Soysal, a popular Turkish chef, food connoisseur and writer, whose book Bir Yemek Masalı won several Gourmand Awards in 2004 in Spain, including "Best Local Cookery Book in the World."

Blog Post & Recipe: Easy rhubarb and quinoa breakfast bowl

Give the rhubarb a quick wash and cut off any leaves, plus an inch or so of stem from either end. Chop the rhubarb into inch long segments and place in a ceramic bowl. Add a splash of water or a squeeze of orange juice and a scant tablespoon of honey ...

Curried Lamb Shanks / Vegetarian Menu Planning & 5 Vegetarian Recipes / Fried Fish Bones

Blog Post & Recipe: Sunday Supper: Curried Lamb Shanks

These simple curried lamb shanks play on the combination of spice with a little sweetness.

Blog Post & Recipes: the simplest method for weekly [vegetarian] menu planning + a change of plans.

A few months ago now, I wrote an article on my favourite method for menu planning ... I’ve had some great feedback and a few requests for a vegetarian version. So here we are.

the 10 ingredient shopping list ... the pantry checklist ... 5 days of 5 ingredients dinner recipes

lentil ragu with zucchini ‘noodles’ recipe ... broccoli & tofu stir fry ... baked zucchini frittata recipe ... tomato scrambled tofu recipe ... zucchini ‘cabonara’ recipe

Blog Post & Recipe: The Nasty Bits: Fried Fish Bones

Fried fish bones taste like what you imagine of thin and delicate bones: crunchy at the thick parts and crispy at the thin parts, with a slightly fishy flavor. The trick is to leave some of the fish flesh on when you fillet the whole fish, so that the meat clinging to the bone becomes crispy and brown

Saag Paneer Pasta / Leftover Rice Cake / Tomato Chili Lime Marmalade

Blog Post & Recipe: Saag Paneer Pasta

The spinach yogurt curry sauce went perfectly with the pasta. The chunks of fried cheese were a nice crunchy texture balance with the soft noodles.

Blog Post & Recipe: Leftover rice cake

It’s like a massive vege burger in a way, with grilled cheese on top, crispy crumby cheese edges, and a nice moist middle. The bonus is that you don’t need to get your hands dirty shaping any patties, and you don’t need to dip the patties into breadcrumbs. I’m considering making all my vege burger recipes like this from now on – you can still cut them into wedges and put them in a sandwich or bun.

Blog Post & Recipe: Tomato Chili Lime Marmalade

I wasn’t sure whether to call this a marmalade or a relish, I think really it would be a relish because of the tomatoes but the tang of the lime rind really gives it that marmalade edge. So what do you use such a marmalade relish for? Well we have eaten it on toast, with cheese and I have even dipped my fish & chips into it! You could use it to spice up grilled fish or chicken, adding it to the dish before serving or you could just offer it as an extra condiment at the table.

Nettle Beer / Brisket with Rhubarb and Honey / The Song of Ice and Fire Food Blog

Blog Post & Recipe: Homebrew from the hedgerow

This simple brew is easy to make but rather treacherous. The flavour is pleasant, if unsophisticated, and a pint of the stuff has the same effect on one's equilibrium as downing a pint of champagne would have.

Nettle Beer

Blog Post & Recipe: brisket with rhubarb and honey

I came upon a brisket recipe with rhubarb and honey. I had never considered the combination before, but as soon as my eyes set upon it, it seemed like a no-brainer. The bright, tart rhubarb notes would perfectly highlight the slow-cooked, tender beef.

Blog: "In the Game of Food, you win, or you wash the dishes."

"Welcome! We are two big fans of George R.R. Martin’s Song of Ice and Fire series. We are also fans of food. What, then, would be more natural than to combine them into one fabulous blog?" The authors of The Inn At The Crossroads cook their way through the book series that starts with A Game of Thrones ... and post the sometimes intricate and often tasty-looking results. Recipes are included.

4 Spanish Recipes / Sunshine Barbecue Chicken / Eggplant Manicotti & 2 Other Recipes

Blog Post & Recipes: My Recipes published at DELICOOKS, and 4 delicious recipes for you to celebrate 3 Years of Blogging!

My Personal Spanish Menu (desserts not included)

Snail and mint Tapa ... Zucchini puree with Iberian Acorn ham ... Potatoes stuffed with Butifarra and grated with Allioli ... Toasted noodles with Palamós fresh shrimps

Blog Post & Recipe: Sunshine Barbecue Chicken

[This bbq sauce is] pretty undutch but at the same time it’s also a lot like our Dutch piccalilli, only in a sweeter jacket and with different vegetables. Very unlike anything I’ve ever tasted in combination with bbq chicken.

Blog Post & Recipes: Deliciously Upsided Down Dinners

I have an awesome new cookbook that I'll be raving about very soon and this Eggplant Manicotti caught my eye. The funny thing is... there is no real manicotti. The "pasta" is actually slices of eggplant with a very tasty filling.

Eggplant Manicotti ... Seared Lamb Chops with Sage, Anchovies & Capers ... Herb & Garlic Orzo

nb. M., I'm introducing your 'concept' tag.
Concept: eggplant in place of manicotti, or canneloni, pasta.

Ricotta Cheesecake / Potato Croquettes / Kebab-E-Dayg: Kebab Curry

Recipe: Ricotta Cheesecake

Note: This cheesecake needs some form of starch to absorb the liquid in ricotta. Matzo Meal works best.

Blog Post & Recipe: Frying again

Now in possession of modest croquette experience, in the knowledge of both croquette success and croquette failure, may I offer you the following advice. You want to make a nice firm mash: floury potatoes mashed with butter and seasoned generously. Allow the mash to cool for at least 30 minutes.

Potato croquettes

Blog Post & Recipe: Kebab-E-Dayg: Kebab Curry in the Pakistani Manner

And some days I yearn for kebab-e-dayg, a kebab dish prepared in a large pot; a dayg. A rich tomato sauce is prepared with a fragrant base of caramelised onions and garlic to which kebabs are added and simmered till the sauce has seeped into each tender piece. Mopped up with a light-as-air chapati or drenched over mounds of basmati rice, it is the taste of winters at home in my maternal grandmother, Nani Ami’s home.

5 Drinks / Egg & Grilled Tomato Sandwich With Fresh Herbs / Ricotta Millet Pudding

Article & Recipes: Make your own drinks!

Click on the pictures above for Susy's delicious recipes for cherryade, cucumber gin, lavender lemonade, star anise voda and masala chai

Blog Post & Recipe: So many things: P2P, life and an Egg and Grilled Tomato Sandwich With Fresh Herbs

Now assemble the sandwich: first you put the tomato slices on the bread, if there are any juices, drizzle these on the bread before putting the tomato on it. Salt it. Then you put the egg on that and finish with adding a little salt and drizzling the herb oil over it all.

Blog Post & Recipe: Ricotta Millet Pudding

This deliciously creamy dessert references familiar dishes like rice pudding and coeur a la creme but manages to also maintain a unique identity. It is fresh, creamy, lemony, and perfect for spring. The warm raspberry sauce poured over the cold pudding is absolutely delightful.

Ricotta Millet Pudding with Warm Raspberry Compote

Stecca Sandwich Bread / Gorgonzola Risotto / Roasted Cabbage Raab

Blog Post & Recipe: Stecca Sandwich Bread

These big, thin, sturdy loaves called stecca or “stick” turned out to make for some of the best sandwich bread I’ve had!

Blog Post & Recipe: gorgonzola risotto

reduce heat to low and stir in cream and gorgonzola. stir and cook until thickened. remove from heat, add walnuts and season to taste with salt and pepper. divide between bowls and garnish with parmesan cheese.

Blog Post & Recipe: Roasted Cabbage Raab (or Cabbage Rabe)

I wanted something hot and crispy and salty. So I snatched the cabbage raab out of the fridge, gave it a rinse, a light coat of olive oil, salt, and pepper, and roasted it in the oven. About 12 minutes later, we had a delicious side dish.

Chrysanthamum Greens with Sesame Seed Dressing / Spinach Pkhali / Shoyu Ramen

Blog Post & Recipe: Seriously Asian: Chrysanthemum Greens

Lightly steamed or boiled, chrysanthemum greens have a mildly grassy, herbaceous taste with stalks that are sweet and slightly crunchy. The greens are common additions to sukiyaki and shabu-shabu, and are also very good in soups.

Chrysanthamum Greens with Sesame Seed Dressing

Blog Post & Recipe: Pkhali, Unearthed

Pkhali (the 'kh' is pronounced as a deep, guttural 'h') is a whole class of Georgian vegetable dishes that straddle the line between salad and dip. The constant is the walnut sauce, and the fact that the vegetable is cut very, very finely - almost (but not quite) to a puree.

Spinach Pkhali

Blog Post & Recipe: How to Make Shoyu Ramen at Home

A perfect bowl of ramen, unlike, say, a perfect steak, isn’t about coddling some cherished ingredient and letting it shine. No, it’s about a meticulous and flawless combination of about 28 different ingredients into a whole more powerful and important than any of the individual components could ever hope to be. That also means that it helps to have a crazed passion for the stuff, as it will undoubtedly take two days to recreate at home. It is a pain.

Tandoori Paste / Cottage Cheese Breakfast / Umami Butter

Recipe: Spices - Tandoori Paste

The main flavour in a ready-made tandoori paste is cardamom, and the red colour comes from mild Kashmiri chilli and paprika. Since cardamom produces a very strong aroma, only a small amount is used.

Blog Post & Recipe: A healthy breakfast for one

Just wanted to share a neat breakfast idea that I got from the Swedish Allt om Mat magazine - frukostkeso. It was a lovely change from the usual yogurt/cereal/open sandwich type of start to the day.

Cottage Cheese Breakfast (Hommikune kodujuust)

Blog Post & Recipe: Umami Butter - Your fridge is your friend

Top of my list are the typical umami representatives: Anchovies, tomato paste, black olives, parmesan, matched by fresh herbs, lemon zest, garlic and some additional spices. While I love to nibble the umami butter straight from the bowl (oh yes!), this kind of butter found its true calling toasted on thick slices of sourdough bread

Thai Coriander & Pepper Spice / Avocado Mango Dunburi / Roasted Pumpkin & Chickpea Soup

Recipe: Spices - Thai Coriander and Pepper

A basic Thai flavour to use on its own or make into a green curry paste.

Blog Post & Recipe: Avocado Mango Donburi (Japanese Rice Bowl), aka Avo-don

Then a thought occurred to me—what if I applied the same concept that Chef Mashita used for coming up with the California roll, to maguro-don?

Blog Post & Recipe: Roasted Pumpkin and Chickpea Soup

Plus it’s easy to make. You are using only five ingredients, yet producing a fabulous flavour. There’s practically no chopping involved and while there’s some cooking in the oven you hardly have to do anything.

Pumpkin Seed Mole / Hot Soba / Lemongrass and Chili Relish

Blog Post & Recipe: Pumpkin Seed Mole | Mole Verde

In Oaxaca, green mole (mole verde) is one of the seven famous moles. What makes this one different is not just the lack of chocolate, but also the fresh herbs, which give it a fabulous green color.

Blog Post & Recipe: Dinner Tonight: Hot Soba

While I have a deep abiding love for noodles of all kinds, soba has never exactly worked for me at home. Part of the issue is that most recipes call for the soba to be cooked and then cooled. Obviously I'm doing something wrong, because they come out slinky and watery, and seem to repel flavor. Considering I suck at cold soba, I figured I should give hot soba a try.

Blog Post & Recipe: Old Fashioned Lemongrass and Chili Relish (naam phrik dtakhrai ; น้ำพริกตะไคร้)

Chili relishes are made by pounding together chilies with salty ingredients, such as fermented shrimp paste, salt or dry shrimp, to which various proteins are added, the mix is than further seasoned to sour, salty and sweet flavors. Burst with tastes, chili relishes are served in a central bowl and are eaten along with rice and a wide variety of condiments, sweet pork, grilled fish, salted meat and vegetables picked up fresh from the garden.

Crispy Chicken Skin Tacos with Habanero Salsa / Pasta con le Sarde / Eggs Drumkilbo

Blog Post & Recipe: Crispy Chicken Skin Tacos with Habanero Salsa

I ask you, do you like bacon? Because if you do, think of fried chicken skin as "chicken bacon". They're just tasty fried, fatty, salty bits.

Blog Post & Recipe: Pasta con le Sarde: Sicily on a plate

A strikingly simple plate of spaghetti, fennel, onions, and sardines garnished with golden raisins (sultanas) and pine nuts, but its layers of flavor and texture speak of Sicily’s multifarious heritage.

Blog Post & Recipe: Eggs Drumkilbo

Eggs Drumkilbo was a favourite of the late Queen Elizabeth, the Queen Mother (Gawd bless 'er), and has recently been described by the food critic, Giles Coren, as "so awful it's almost good". It's a splendid old thing, with Lord knows how many flavours going on in there; completely over-the-top and utterly unfashionable. It was served at previous royal weddings. Here's how you make it

Caldo de Camarón (Dried Prawn Soup) / How to Prepare Black Fungus & Wood Ear Mushrooms / Green Tea Infused Sunroot Soup

Blog Post & Recipe: Where to Find Caldo de Camarón? Make Your Own...

That fresh squeezed lime juice is what makes all of the flavors in the soup, truly shine.

Blog Post: How to prepare black fungus and wood ears mushrooms

See where the red arrow points? If you feel around with your fingers in that part, you’ll know how much different the texture is from the rest of the fungus. That tough hard part should be cut off.

Blog Post & Recipe: Green Tea Infused Sunroot Soup ('Sunroot' is Jerusalem Artichoke)

We used green tea instead of broth in this soup. The flavors from the tea really works good together with the sunroot. Tea infusion is a fun way to experiment with new flavors in your standard soups.

Mutton Marinated in Yoghurt & Vinegar / Persian Pomegranate Soup / 9 Asparagus Recipes

Recipe: Mutton Marinated in Yogurt and Vinegar

I used mutton chops for this but you can use shoulder which is generally the best cut.

Blog Post & Recipe: persian pomegranate soup

The pomegranates give it a sour, earthy flavour and the lamb adds intensity and richness. This type of Iranian stew is thick and hearty with chunky ingredients. I highly recommend it.

Blog Post & Recipes: Thirteen (Plus) Years of Asparagus

I’ve made a point almost every spring either to try something new with asparagus or to revisit a classic, and there are plenty of those. Here are a few of the oldies ...

Grilled Asparagus With Lemon Dressing ... Roasted Asparagus With Crunchy Parmesan Topping ... Pan-Roasted Asparagus Soup With Tarragon ... Asparagus Dutch Style ... Asparagus Vichyssoise ... Stir-Fried Asparagus With Pork ... Asparagus Salad With Soy-Mustard Dressing ... Asparagus With Morels and Tarragon ... Asparagus Pesto

Pork & Banana Habanero Poppers / Grilled Asparagus with Grilled Haloumi / Raw Veggie Spring Rolls

Blog Post & Recipe: Pork and Banana Habanero Poppers

I stuffed these guys with pulled pork, queso blanco, and banana, the ultimate habanero flavor complement.

Blog PosT & Recipe: Grilled asparagus with grilled halloumi

But now on to the dish I am sharing with you today; a beautiful little salad with asparagus and grilled haloumi. It’s brilliant in flavor and the mustard dressing fits perfectly

Blog Post & Recipe: Raw veggie spring rolls

Place several spinach leaves down as the base, then place a large fingerful amount of vegetable salad on top. Fold the top and bottom edges over the salad, then pull one of the remaining sides over the filling, then roll into a cigar shaped log.

Roasted Ruby Fruits / Savoy Cabbage Rolls with Golden Chanterelle & Brown Rice Filling & Cranberry Sauce / Meat-Free Barbecue Ideas

Blog Post & Recipe: Roasted Ruby Fruits (this blog has a weirdly huge header. Scroll down)

Like a lot of our [Australian] native fruits the Rosella is under utilised despite it's deliciousness ...

A bunch of lovely red rhubarb- I know there are green varieties, but I think the red is prettier
A punnet or two of strawberries
A handful of raspberries
A cup of Rosella petals

Blog Post & Recipe: Savoy cabbage rolls with golden chanterelle and brown rice filling and cranberry sauce

Together with brown rice I've used dried golden chanterelles, those beautiful mushrooms you would see at every market stall in Finland around August ... I've flavoured the filling with some of those beautiful herbs I got from the garden - thyme, rosemary and oregano, but you could use any dry or fresh herbs you have available.

Blog Post & Recipes: Meat-free barbecues

A meat-free barbecue will seem a gloomy prospect to many. After all, it is hard to muster much enthusiasm for the average veggie burger – so grey and miserable that it resembles nothing more than a slice of Wednesday ... The essential point is not to try to replicate meaty barbecue favourites such as burgers and sausages ... and instead attempt a different way of cooking altogether.

Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses ... tamarind seitan kebabs ... smoky miso tofu ... roasted parsnips with caper vinaigrette ... miniature napoleons with aubergine creme

Fried Egg with Burnt Sage Butter, Chilli & Garlicky Yoghurt / Scones / Teriyaki Tofu Noodle Bowl

Blog Post & Recipe: Skye Gyngell’s fried egg with burnt sage butter, chilli and garlicky yoghurt

Gyngell gives this rather useless (and weirdly pornographic) advice about how to tell whether your eggs are fresh: ‘Very fresh eggs have bright, shiny yolks that sit proudly on top of bouncy, thick whites as you crack them into the pan.'

Article & Recipe: How to bake the perfect scone

For some tips on how to turn leaden rocks into luscious scones I turned to the organisation responsible for producing tens of thousands of them each year at the Sydney and Melbourne agricultural shows, The Country Women’s Association

Blog Post & Recipe: Teriyaki Tofu Noodle Bowl

Teriyaki sauce is really easy to make at home. Just whisk together sugar, mirin and sake (or vinegar), and let it boil to thicken. You can use this sauce as a marinade on vegetables, brush it over anything you are grilling, or toss it in some rice or noodles.

Ancient Roman Olive Paste / Perfect Hollandaise Sauce / Gambas Al Ajillo

Blog Post & Recipe: Classical Cooking

Cato’s recipe for this olive paste is included in “The Classical Cookbook,” a book of recipes from ancient Greece and Rome

Blog Post & Recipe: How to make perfect hollandaise sauce

The trick, according to food science god Harold McGee, is "heat the egg yolks enough to obtain the desired thickness, but not so much that the yolk proteins coagulate into little solid curds and the sauce separates".

Blog Post & Recipe: Gambas Al Ajillo

But while present, the aroma of garlic wasn’t overpowering. That’s because the garlic wasn’t grated, the bits were more like pungent punctuation marks rather than a blanket of overwhelming stink. This allowed room for the sweet, briny flavor of the shrimp to come through, which was complimented by the earthy sweetness of the peppers.

Fried Minted Artichokes / Soy Seasoned Tofu / How to Roast an Eel

Blog Post & Recipe: Fried Minted Artichokes – A new addition to the Spring garden

Be very liberal in stripping the leaves off of the artichokes when prepping. The outer leaves will fry up tougher. If you need to, you can always strip more leaves off after frying.

Blog Post & Recipe: Soy Seasoned Tofu (Doobu Jorim)

This is another common dish on Korean menus. It's popular because it is super healthy, costs nothing to make and so delicious. There are many variations but we like this version because the layer of corn starch adds a little crunchy texture.

Blog Post & Recipe: Nasty Bits: How to Roast an Eel

I enjoy simmered and deep-fried eel as much as the next eel lover, but I think roasting is the best and easiest preparation for this animal. Basted in oil, the skin will become crispy as the fat underneath the skin renders away. The flesh—somewhere between a fish and alligator—will remain tender as it roasts in the oven for the better half of an hour.

Suquet de Peix / How to Clean a Gizzard & Corned Gizzards & Cabbage / Vegetable Tamarind Soup

Blog Post & Recipe: SUQUET DE PEIX, a Mediterranean flavours Ode

Check all the ingredients of the recipe and see how healthy this dish is! We've got Olive oil, ripe tomatoes, fresh rock fish, some fresh seafood, garlic and onion, nuts ...

Blog Post & Video: How to Clean a Gizzard and Corned Gizzards and Cabbage

One of the more unloved giblets, gizzards are dense nuggets of deep burgundy meat. That’s right, I said meat. Even though a gizzard is an internal organ, it is made of muscle, just like the breast or thigh meat

Blog Post & Recipe: vegetable tamarind soup, sayur asam

I think almost all South East Asian countries have their own version of tamarind-based soup, slightly spicy with loads of soft vegetables. Malaysians with their laksa soup, Filipinos with sinigang, Thais with tom yam. Sourish tamarind deserves much more credits than it already has. It is one of the ingredients that made our cuisine as exotic as it now is.

Our tamarind soup uses sliced tamarind (asam potong) and salam leaves with vegetables that can nicely soak up all the beautiful flavors from tamarind, bay leaves, lemongrass, palm sugar (gula merah) and chilies.

Sopa de Carne / Roasted Mango & Habanero Salsa / 7 Chinese & Filipino Recipes

Blog Post & Recipe: Sopa de Carne

While the beef and olives impart rich and bold flavors, the soup is broth-y and unexpectedly light. It doesn’t look or feel greasy.

Blog Post & Recipe: Roasted Mango and Habanero Salsa

Of course, there was a little thinking required about what to actually do with this salsa. (As if eating this intensely sweet concoction balanced with just the right amount of fire with a spoon out of the food processor wasn’t good enough.)

Blog Post & Recipes: Chinese New Year Menu (2011)

Sichuan "Crossed Hands" Wonton Dumplings, Two Ways ... Mao's Hunan Red-Braised Pork (毛氏紅燒肉) ... Pancit Canton (Philippine Braised Egg Noodles) ... Whole Chicken ... Baked Tahong (Mussels) ... Braised Napa Cabbage with Abalone ... Whole Fish

Queen Elizabeth's Drop Scones / Panch Phoran Pork Belly / Ramen

Blog Post & Recipe: Queen Elizabeth's Drop Scones

Drop scones are thicker than American pancakes, and a little smaller.

Blog Post & Recipe: let's get to the meat: panch phoran pork belly

In short, it's pork belly, confited and infused with a wonderful blend of subcontinental flavours - cumin, fenugreek, mustard, fennel, and kalonji seeds - that makes up panch phoran. And then roasted.

Blog Post & Recipe: Musings on the zen of ramen-making

The most time-consuming part of course is the broth. I cooked mine for six hours. In case you are wondering why you can’t just throw everything in the pot together and simmer, some ingredients like the konbu has a temperature where it releases maximum flavor and any extended steeping might introduce a bitter taste. The bacon, for example, is taken out after 45 minutes, maybe so it doesn’t become the dominant flavor or aroma. Spent shiitake mushrooms can be pickled afterwards.

Guacamole / 3 Vegetarian Recipes from Yotem Ottolenghi / 3 Recipes Inspired by Sri Lanka

Blog Post & Recipe: How To Make Guacamole

This is not just a guacamole recipe and preparation, it’s a broader lesson about aromatics and acid and using seasonal foods.

Article & Recipe: A Chef Who Is Vegetarian in Fame if Not in Fact

[Yotam Ottolenghi's] culinary philosophy might be summed up as “Cook food less.” “I keep an ingredient very close to what it looks like naturally,” he said. “I take a vegetable and blanch it, leave it nearly raw. Or grill it and leave the color and the flavor at the center to enjoy.”

Chard Cakes With Sorrel Sauce ... Pasta and Fried Zucchini Salad ... Watercress, Pistachio and Orange-Blossom Salad

Article & Recipes: Hugh Fearnley-Whittingstall's Sri Lankan recipes

I'm getting exotic with the local and the home-grown, spicing up my greens from the garden with Sri Lankan flavours, tossing them with homemade curry powder, finishing them with a dash of coconut milk and dishing them up with improvised sambals. It's not an exercise in authenticity by any means, but by goodness it's delicious.

Spring onions and greens with coconut milk ... Bream curry ... Coconut roti