This is a vegan version of my Thai green curry. I started making this because I’d always liked the look of the dish in restaurants, but couldn’t eat it because I’m allergic to … [more]
I’m allergic to to coconut, so I usually have to avoid this dish in restaurants, but one day I noticed a note on the bottom of the menu that said they could substitute soya milk for coconut … [more]
Publishing this goes against my belief a little. No, I’m not talking about the “my chili is a family secret” nonsense, I just don’t think you can make a great chili by … [more]
I searched long and hard to find something to grind spices. I made a number of purchases, none of which worked out. The most dismal (and expensive) failure was an electric coffee grinder that, at the … [more]
There are so many variations on what can be called barbecue sauce, and so many of them are great. This one is pretty subtle with sweetness, edge and hint of smoke. Quantities are a guide. [more]
This year’s SPA conference was another fine event (for those of a deep thinking technical persuasion like myself). It has become a bit of a tradition for participants to bring along a bottle of … [more]
Chicken just cries out to be flavored. Don’t get me wrong, a well cooked chicken can be wonderfully succulent, tender, and tasty in its own right. But, perhaps more than any other meat, chicken … [more]
Is this fusion food? Somewhere between Asia and South America with a stop off in England? Has all this recipe publishing got me all fancy and chefy? Who cares? This is a great hearty yet light salad … [more]
This salad just balances brilliantly. The pepperiness of the rocket (arugula), the sweetness of the pomegranate, the tartness of the dressing and the nuttiness and crunchiness of the hemp seeds … [more]
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