This recipe is inspired by the largest and most famous of Canada’s restaurants at the ’67 Expo, the Tundra. The menu describes this dish as a “modern adaptation of a Century-old recipe where braised pork chops are enhanced by cinnamon and cloves,” but alas does not point to the original recipe. The most likely culprit […]
A great way to appreciate eggplant! You can leave it in chunks or purée it depending on what kind of texture you like.
Kofte spices happen to be the favorite spice blend of one of our colleague, Eric Bédard, who has been experimenting with it for years. The vegetables used for his soup recipe may vary.
We ate this almost every day one our most recent trip to India and we were still asking for more! It’s as fast as it is simple.
A delicious aioli with the flavors of Southern Asia, excellent with lamb, poultry and stir-fried vegetables.
In its native Provence, lou saussoun is served with country bread during the harvest season. It would be eaten right in the fields sometime in the morning, before going back to work.
Overcooked, overcrisp bacon is bad for your health, so we prefer to cook it for a shorter time.
Choose any vegetable you like- just get whatever’s fresh and available.
The spices used in this recipe are the same as those used in a blend common in Bengal, generally found under the name Panch Phoran.
The ultimate ration for crossing the desert. This matzoh has a much better taste and texture than its industrial counterpart- which is unsurprising for a millennia-old recipe!
If you have time to leave the salted chicken in the fridge (between 12 and 24 hours), it’ll be even more flavorful.
We like to serve this aioli with poultry or even with a meat stir-fry or pan-fry: It’s great with lamb chops, for example. If the dates you have on hand are soft enough, you don’t need to soak them.