I’ve only ever tried quinoa once before and really loved the crunchy texture. Quinoa (pronounced keen wa) was an ancient food staple for the Inca civilization and has been cultivated for more 5,000 years. Today, its health benefits are huge. It contains more proteins than any other grain, is a good source of dietary fiber,…

Orzo (barley in Italian) is a pasta that’s similar in size and shape to rice. Orzo is used traditionally in soups, but this versatile pasta has been widely adapted by chefs in Italy and America for main courses and side dishes. Click here for other recipes using orzo.Serves 6 (as a side dish)recipe from Fine…

Looking for brunch ideas for Easter or how about enjoying a lazy Sunday morning breakfast devouring this delicious meal. If you’re not fond of salmon, top the Rösti with shaved ham instead. Rösti is a potato dish from Switzerland and was a common breakfast eaten by farmers. Click here for more Rösti recipes. Serves 8…

I don’t know about you, but I wasn’t sure what the difference was between an octopus and a squid. They both have eight legs and while the squid can grow to be bigger than the octopus, it’s hard to tell when they’re small and in a display case full of ice. The squid (I just…

Yakitori refers to grilled (yaki) bird (tori) and is a street food favorite of the Japanese. It’s a popular dish and many Japanese on their way home from work grab a yakitori and a beer from the vendors selling them. Shiitake mushrooms are now one of the most popular sources of protein in Japan and…

This was one of the meals I had from the left over pork roast. The flavors here are amazing especially with the garlic lime mojo. The Cuban sandwich has been around since the 1500’s. In the 1900’s it became a common lunch food for workers in cigar factories and the sugar mills of Cuba. With…

I like roast dinners but most cuts of beef are far too big for a small family (unless you live near a butcher) and pork is such a versatile meat to serve as a base for future meals. Left over pork can be used in stews, pasta and salads. Sometimes, though, pork can be a…

What a beautiful winter salad! If you haven’t tasted fennel, then you’re in for a treat. It has a crunchy texture with a licorice flavor that will entice you to discover more ways to utilize it (roasted at high temperatures, slowly sautéed, braised with tomatoes and olives, pan fried, fennel gratin etc.). Fennel is closely…

It’s been a while since we had homemade pizza and even longer for calzones. Calzone (Italian for stocking or trouser) is an Italian turnover made from pizza dough. For more calzone recipes, click here. Of all the calzone recipes out there, I thought the use of artichokes mixed with chicken was a bit suspect at…

My husband and I were in Hanoi last April (click here for that posting) and fully enjoyed our meals there but we didn’t get the chance to experience this local dish. This recipe hails from chef Bobby Chinn. We had the pleasure of chatting to him while we were in his Hanoi restaurant. An amazing…

This is one of the easiest recipes to make and is low in calories. Serve this as an appetizer and make sure to have on hand fresh bread to mop up the juices! Fresh mozzarella should have a sweet, creamy, milky taste and should have a soft, yielding, pull apart texture. Water packed fresh mozzarella…

Looking for a light and healthy dinner tonight? This one hits the spot and is relatively easy to make. Salsa verde, an Italian name, is a cold rustic sauce which was traditionally chopped by hand but today most people use a food processor to make the sauce. For other sole recipes, click here. Serves 2recipe…