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I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
I'm featuring Osteria Savio Volpe chef Mark Perrier's simple but delicious kale salad, which will soon be your new favourite starter.
Vancouver's Kissa Tanto specializes in Japanese- and Italian-inspired cooking and has won numerous awards.
I had this dish at Otium in Los Angeles and could easily had a second one except we had ordered so much food. Serves 4 Chowder: 2 cups chopped floury potatoes such as Yukon Gold 1 cup chopped onion Half a small bulb fennel, chopped (about 1 cup) 1 tsp chopped fresh thyme 3 cups fish or chicken stock 1 cup milk Salt and freshly ground pepper Belgian Endive: 2 tbsp clarified butter or olive oil 1…
The secret behind this soup is the quality of the stock you use. As fish stock is something we don’t regularly make, I would recommend buying it from a fish shop or using a light chicken stock to replace it. Bourride is a silky, clear fish soup flavoured with aioli.
Chef Esposito offered to teach me the correct way to cook pasta and I quickly agreed. The class probably lasted 15 minutes because that was how long it took to prepare and cook the pasta and sauce.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
If you aren't careful, turkey breast can be dry, in which case it won't matter how much gravy you pour on it. Baking the meat slowly, however, locks in the moisture, making it juicy, tender and succulent.
