Thai Basa Fish
Thai Basa fish, in this recipe for "Nipon's Fish," as the Siam Thai menu calls it, is prepared with a classic balance of salt, sweet, and a bold hit of…
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Swordfish Steak Sandwich
Swordfish steak sandwich is perfect light summer dinner. A smear of savoury pesto aioli and a spoonful of pico de gallo on meaty fish steps up the barbeque game. Phil…
Eggplant Roulade
Eggplant roulade stuffed with goat cheese gets a kick from its chili spiked marinara. Salty capers and fresh herbs brighten every bite with bold flavour. Phil Andrews Blaze Restaurant and…
Tandoori Chicken Tikka
Tandoori chicken tikka benefits from a long marinade, which keeps the chicken moist on the grill. Coriander, fenugreek and cardamom shine through for deep flavour. Chefs Varun Kumar and Anil…
Lamb Tikka Masala
Lamb tikka masala is layered with deep and rich spices. This lamb is slowly simmered for the ultimate comfort dish. Chefs Varun & Anil Kumar Clay Oven Ingredients 1 lb…
Shish Tawouk
Shish tawouk is spiced with muhammara paste, which brings a hint of heat and a little zing (from the sumac) to chicken. Chef Adam Tayfour Les Saj Restaurant Ingredients 1…
Spaghetti Puttanesca
Spaghetti puttanesca combines vivacious condiments for a lively dish. Chef Giacomo Appice Tre Visi Cafe Ingredients 1 lb spaghetti pasta 4 cloves garlic, sliced 5 anchovy fillets, chopped 1/3 cup…
Penne Campagnola
Penne campagnola from Tre Visi is kid-friendly, yes, but this recipe equally hits the mark for mature palates. Chef Giacomo Appice Tre Visi Cafe Ingredients 1 lb penne pasta 2…
Chinese Black Bean Vermicelli
Chinese black bean vermicelli blends traditional Italian and Chinese ingredients. Equal parts tamarind, miso and hoisin are used for this recipe. Chef David Hyde Café Carlo Ingredients 1 Tbsp olive…
Curry Cream Pappardelle
Curry cream pappardelle is a specialty at Cafe Carlo. The simple addition of curry paste kicks up cream sauce. Chef David Hyde Café Carlo Ingredients 1 chicken breast, chopped 1…
Calamari Pasta
Calamari pasta is a wonderful dish and culinary trompe l’oeil to tease palates. Chef Randy Reynolds Beaujena's French Table Ingredients 1 lb large squid tubes 1 tsp salt juice of…