Zucchini is a popular summer squash and its mild, delicate flavor makes it suitable for this dish. When choosing garlic, make sure it is firm with dry heads and smooth skin. Avoid garlic with sprouting green shoots as this shows it had aged (loss of flavor and rubbery in texture).Carrots are delicious eaten raw or…

Growing up in the East coast of Canada, rhubarb was always one of the first desserts we would eat to welcome Spring. Throughout the rhubarb growing season, my Mom would make rhubarb and strawberry pies, rhubarb stews, rhubarb crumbles and of course rhubarb preserves. We never seemed to tire of this vegetable that is so…

Can’t think of what to make for tonight’s supper? This recipe is from Australian Good Taste magazine is easy and quick. It’s also a great idea for an after school snack. Serves 46 flour tortillasfinely chopped tomatoesshredded cooked chickenfinely chopped red onionfresh coriander leavesgrated cheddar cheese Preheat oven to 180c. Place a flour tortilla on…

Food historians differ as to the origins of the eggplant. Some say eggplant was found in India while others say it was China. Eggplant is considered one of Japan’s five most important vegetables and yet they don’t claim it originated there. Eggplant comes in all shapes and sizes and is packed full of minerals not…

A Taste of Yellow is a blogging event hosted by Winos and Foodies and is dedicated to LIVESTRONG Day. LIVESTRONG Day is the Lance Armstrong Foundation’s (LAF) grassroots advocacy initiative to unify people affected by cancer and to raise awareness about cancer survivorship issues on a national level and in local communities across the country.…

This recipe hails from a friend of mine I met while I was still living in Singapore. Francesca D’Orazio Buonerba is a great chef and also a scholar of gastronomic and cultural traditions. Over the years, Francesca held many Italian cooking classes and her knowledge of Italian food, stories and history was always a treat…

There are times when all I want is a vegetarian meal. This meal also has to be enjoyed by my family so I try to use vegetables they like. The mint and feta add a bit of zip to this simple but hearty dish. Couscous is a staple of North Africa and can be mixed…

I was in St. John’s last week for 3 days as it was my son’s graduation dinner and dance. I was excited about the upcoming trip as I have never been to the ‘rock’ (named because of its windswept and craggy appearance) before as well as another opportunity to see my son. St. John’s is…

This dish combines the culinary influences of Chinese, Malay and Indian all served to you on one plate. Did this noodle delicacy originate in Singapore? That is a question I don’t have an answer to but nonetheless it certainly is well known outside Singapore and embodies the Lion City’s multi-cultural heritage. Serves 4250g rice vermicelli…

A relatively simple appetizer to make. The scallops I found were a bit on the small side so it’s important to purchase large scallops. That being said, the flavor from the sun dried tomato really makes this dish. This recipe is adapted from chef Angelo McDonnell’s latest book, ‘Hot Tomatoes’. It’s a beautiful, well presented…

Last week I was interviewed by CBC radio Saint John and one of the questions asked was where I liked to do my food shopping. Most times in the grocery stores but I also enjoy buying from the wet markets in Hong Kong. It’s a social event where owners are vying for your business so…

Primavera means ‘spring’ in Italian. Use your favorite spring vegetables such as asparagus, peas, broccoli, cauliflower etc. Another recipe adapted from ‘Living the G. I. Diet‘. For those who are lactose intolerant, this is a nice dish as there’s no milk in the sauce with the exception of the Parmesan cheese. Serves 43 tablespoons extra…