Indian restaurant vindaloo curry doesn’t have to be blow your head off spicy. It can be. Maybe it should be. But it doesn’t have to be. It can be a flavourful, hot, sour and tomato flavour bomb that lets you taste your dinner. Or it can be palate searing napalm. It’s your call and this recipe lets you do what you want.
Gunpowder potatoes are India’s spicy, wonderfully delicious answer to chili cheese fries or poutine. Not as messy, but just as tasty.
Moroccan chicken and chickpeas. That’s a pretty broad description. This version is a warm dish of onion, garlic, spices and peanut butter. The chicken stays crispy and the chickpeas get meltingly delicious. It just works.
I like my big green egg. I’m not a fanatic like some, mind you. But I do like it. It does a lot of stuff pretty well. Kamodos are the Swiss army knife of charcoal grills. They do everything pretty well. But they do one thing better than any other grill I know. The big green egg as a wood oven. That’s it’s wheelhouse. And nobody knows this. I don’t know why. It’s dead easy. You probably already have almost all the bits you need.
East. Fast. Delicious. Perfect for weeknight meals. Spaghetti with sun-dried tomatoes and pecorino romano can be ready in less than 30 minutes. Or serve a smaller portion to start at a dinner party. Like they do in Italy. Primi and secondi. It’s a nice way to eat.
Caesar salad with roasted garlic croutons is serious business. This is not your run-of-the-mill toss it on the table salad. This is an undertaking. A commitment. But the results speak for themselves.