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This is a super easy hors d’oeuvre to make and the key here is to purchase quality smoked salmon where the smoke doesn’t overpower the fish.  Willy Krauch’s smoked salmon does just that.  The smoke is natural and subtle and doesn’t overwhelm the lovely flavor of the salmon.  Studies have shown that smoked salmon can…

This recipe is from my food blogging friend, Kate from Hong Kong.  Her blog has beautifully illustrated photographs not to mention amazing dishes that make you hungry even after you’ve eaten! Chili peppers have been a part of the human diet in the Americas since at least 7500 BC and were unknown in Africa and…

Carbonara is an Italian pasta dish based on eggs, pecorino, black pepper and guanciale (use pancetta when guanciale is not available).  Carbonara is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers.  This version has the added benefit of vegetables and…

After living two years in Bangkok, Thai food was something I enjoyed exploring and eating.  This starter dish brought back some of those food memories.  The recipe is relatively easy and the flavors of the dipping sauce embodies all that is Thai; sweet, sour, salty and spicy.  The texture and flavor of an oyster is…

This is jelly grown-up style and it was also a big hit with our guests on Saturday night!  I prefer to choose desserts that are light especially after an evening full of food and drink.  I first made this jelly whilst in Singapore a few years ago and is from Nigella Lawson, one of my…

I have to admit that duck hasn’t always been high on my list of things to eat.  I roasted a duck nearly 24 years ago and although the results were fine, I never cooked one again.  It was only when I moved to Hong Kong 11 years ago with my family that I really embraced…

Stuffed peppers are a meal in themselves.  I think just about every culture has their form of a stuffed pepper.  In India it’s called Bharvan subji which consists of a pepper stuffed with mashed potatoes and onions and seasoned with chili, turmeric, coriander, coriander/cilantro, salt and lemon juice and baked in the oven until soft…

Charcuteries (pâtés, terrines, rillettes, head cheese etc.) used to be widely available in gourmet and butcher shops but the cost of even the simplest terrine is never cheap so this combined with health worries about fat has led to the demise of many charcuteries.  Even France had countless charcuteries 50 years ago.  Homemade versions, if…

Pistou is a sauce made from cloves of garlic, fresh basil and olive oil. It is a typical condiment from the Provence region of France that can be served with pasta dishes or as a spread for bread.  Some recipes incorporate the pistou into the soup just before serving or it can be offered at…

There’s always a dilemma as to what to do with leftover Christmas turkey.  Each year I try to come up with some new ideas that the family will enjoy and since we love Mexican food, what better way to dress up turkey you’ve been eating for a couple of days?  Everyone has their favorite fajita…