
A blog about good food to lead a healthy life

These Italian Christmas cookies have tender centers, sweet almond icing, and a sprinkle finish.

A straightforward chicken dish built around coriander powder as the dominant spice, Dhaniya Murgh comes together in one pan with tomato puree, ginger garlic paste and a handful of fresh coriander leaves to finish.

A deep-fried South Indian snack made from semolina soaked in sour buttermilk, mixed with onion, green chilli, ginger, grated coconut and whole spices, then shaped into small rounds and fried until crisp.

A thick ragi porridge cooked with just flour, water, and salt, then left to rest before being mixed with whisked curd.

A chilled dessert made from puréed ripe bananas, citrus juice, caster sugar, crème de banane, and lightly whipped cream, held together with a small amount of gelatin.

A blog about good food to lead a healthy life

This au jus for prime rib combines red wine, savory pan drippings and beef stock into a rich, thin sauce for holiday roasts, roast beef and French dip sandwiches.

Diced chicken thighs replace pancetta in this twist on the classic Italian carbonara pasta recipe.

A no-cook salad that comes together in under ten minutes, this one uses ripe chopped tomatoes, onion rings, and canned kidney beans tossed in a lime, garlic, and green chilli dressing.

A large-batch fruit punch that combines white wine, orange juice, lemon juice, crushed pineapple, and fresh bananas, steeped overnight before being finished with white rum, dark rum, and crème de banane.

Caribbean-spiced pork tenderloin slow cooked in a little chicken broth, so this lean cut stays moist whether you slice it or shred it.

It’s easy, it’s seasonal and it’s gooey good! I saw this recipe on Facebook and it looked good so I tried it.

A slow-cooked lentil preparation finished with cream, yoghurt and butter, then topped with a garlic and dry red chilli tempering.

A quick and filling breakfast made with rolled oats, whole spices and simple vegetables.

A whole fish is deep fried until the skin is crisp, then topped with a punchy sauce made from dried red chillies, garlic, small onions, and shrimp paste.