This sweet, spicy sauced pork was famously Chairman Mao’s favourite dish. The unique melting of sugar into oil makes for an exceptionally smooth sauce that seems to melt in the mouth. Feel free to play around with the spices, the only spice it truly requires is star anise.
You can change the vegetable according to the season, but the method is always the same. The secret: Put the vegetables with the longest cooking time at the bottom of the tajine so they all cook evenly.
Our version of the church picnic classic created by Robin Chapman and adapted around the US. Here the packet of artificially flavoured ranch seasoning is replaced by mayo, vinegar, and ranch spices.
A French picnic classic repurposed to accompany barbecue, roast meat and vegetables, and of course, a picnic out.
Our version of the So-Cal classic that took America by storm in the 1970’s. Makes a hearty dressing that is thin enough to coat most lighter lettuces.
This thick and tangy sauce is perfect for crudités, chicken wings, or appetizers of any sort.
The trick to this classic kebab recipe is marinating the lamb with lemon zest, which leaves the meat more tender than acidic lemon juice. Feel free to add onions, peppers, or any other veggie you might want to grill!
Valérie is the manager of our store in the market and she loves to cook simple, delicious and comforting food. Her gratin- the spiced version- is inspired by a classic dish from her native France, ratatouille.
If ground Ras-al-Hanout is added to hot oil, it loses some of its more delicate flavours. Pour the oil over the potatoes at the last possible minute, which will give the spices just enough time to cook and diffuse their aromas. Once cooled, these potatoes can also make an excellent salad if you add some […]
Short and sweet! A simple, quick salmon dish when time is not on your side.
A wonderful, nourishing salad that’s actually better when prepared ahead of time. Since the Tlatelolco Rub already has a little salt (as do canned chickpeas, if that’s what you use) and is pretty hot, taste and ajust according to taste.
Best served in soup, a bahn mi-style sandwich or simply as an accompaniment to rice and salad. Makes around three dozen fishballs.