Thai papaya salad is one crazy tasty salad. Spicy. Sweet. Salty. Sour. The quadruple crown of delicious. That’s a lot of hyperbole. So I would expect you to doubt me. I would doubt me. But it’s so good. I could drink the dressing. Seriously. It absolutely shines with anything grilled. Or roasted. Fish. Chicken. Pork. It all just works. Or try it with shrimp poached in a tom yam style broth....

South Indian style egg curry is one of those dishes you didn’t know you liked. Eggs, green chilies, spices and curry leaves in a rich, delicious coconut sauce. If you’ve never had egg curry you owe it to yourself to try it. Unless you don’t like eggs. Can’t help you there. But if you like Indian. And you like eggs. Then this one will surprise you. You never see this on Indian menus....

I don’t understand store bought roast beef sandwich meat. It’s expensive. It has a funny texture. It’s not very good at all. I’m just not a fan. If you’re looking for a better roast beef sandwich, have an oven, an instant read thermometer and a sharp knife you can do better. Home made roast beef sandwich meat. Like you’d get from an awesome sandwich food truck. There’s absolutely nothing to making home made roast beef sandwich meat....

Japanese chicken curry is not like curry from anywhere else. It takes Indian flavours and makes it uniquely Japanese. Familiar. But not the same. Delicious. It has Indian ingredients. But somehow they come together in a different way. I don’t know why but I’ve loved it since the first time I tried it. Japanese curry rice I love evolution of dishes across cultures. It happens over and over. And Japanese chicken curry is no different....

Lamb bhuna curry. Thick. Rich. Lush. Hotel style. There is a lot of flavour going on here. This is a classic restaurant curry. But one that’s getting upscaled. In a big way. Hotel gravy. Tomato masala. And lamb. It’s hard to go wrong with lamb when it comes to making curries. Bhuna is no exception. Lamb just adds some wow. It always adds some wow. If you want a chicken version check out the notes....

Hello? It’s the 1950s calling. Interested in a one pot roast chicken dinner? No? Are you sure? It’s Bombay chicken. Yes? You would? Right. Thought so. One pot roast chicken dinner. Like the 1950s. But a whole lot better. Because it’s Indian-ish. They didn’t have it all that wrong back then. Chicken and potatoes. Roasted together. Tasty stuff. A bit tricky to get both done at exactly the same time. But tasty stuff....

I don’t care what you call them. Call them Bombay potatoes. Or Bombay aloo. No matter what you call them this is one thick, glorious potato curry. Restaurant style. At home. I love potatoes. And I love Indian cooking. So Bombay potatoes are a dream dish for me. If you like potatoes, this could be your new favourite way to cook them. For an Indian dinner anyway. This is a thick curry....

I like pork. No. That’s not right. I love pork. And chile verde is one of my favourite things. There’s just something about green chilies, tomatillos and deeply browned, braised pork that works. Really, really well. If you like pork. And you like green chilis and tomatillos. Then there’s no doubt in my mind you will love chile verde. You really have to taste it to understand. You really, really need to try it for yourself....

This is a rich, restaurant style gumbo. No holds barred. Maximum flavour. No shortcuts. Totally worth it. Gumbo for when you want to impress. Dinner party gumbo. I have a thing for gumbo. A thing for cajun really. It was trendy for a while. But I liked it before it was trendy and I like it now. Anything from the American southwest really. I like it all. It’s great regional cooking....

Sometimes you just want satisfying. Chicken and chickpea curry delivers. Simple, balanced and delicious. It’s the real deal. This is not a famous Indian dish. Not likely a curry you’ve heard of. But it’s one I like. So I’m sharing. I came up with this one night because I needed dinner. No plan. Zero research. No thinking. Chicken. Chickpeas. Potatoes. And an appetite. That’s what I had. And chicken and chickpea curry is what I came up with....

If you want to get the results a restaurant gets you need to use the ingredients they do. Demi-glace is one of those ingredients. It’s a flavour bomb. Pan-frying steaks? Slip a bit in to take the sauce over the top. Prime rib roast dinner? A bit of demi-glace is killer. Roasting a chicken? Drizzle a bit onto the plate after you pour the jus. It’s one of those truly great ingredients....

Indian lentil curry with spinach is a wholesome bowl of delicious. If you are looking for something that’s healthy but still tastes great this is it. It’s even vegan and gluten-free. It combines classic Indian spices, onion, ginger, garlic and a bit of green chili with red lentils and spinach. A bit of tomato rounds it out. This is a dish that I cook all the time. Maybe not exactly the same way every time but close....

Sometimes delicious is just staring you in the face. This is one of those times. Indian onion salad. Move over Yucatan pickled onions. There’s a new sheriff in town. Onions. Chilies. Spice. Cilantro. Don’t think you need Indian onion salad in your life? I think you’re wrong… Indian onion salad is not what you might think Onion salad. Sounds a bit challenging. I get that. Crazy talk even. Who would want to eat a bunch of raw onions?...

Dopiaza curry is an ancient Indian dish that’s become a favourite worldwide. And it’s not surprising. Big, bold tastes of spice and lots of onions make this one seriously tasty curry. Dopiaza hails from the Hyderabad region of India so it’s a South Indian homestyle curry that’s been adapted to work in restaurants. If you like onions, and you like curry, I think you’ll like a dopiaza curry. Dopiaza curry gets its roots from Persian cuisine There’s a bit of a legend around the origins of dopiaza....

Sometimes light, clean tastes are best. Mediterranean quinoa salad is a fresh and summery dish that’s loaded with flavour. It’s Peru meets Greece in a bowl. And it’s super easy to make. It’s great with grilled chicken or lamb. If you’re into making board sauces when you grill the mix of flavours is fantastic. Tastes like summer to me. It’s actually so easy it doesn’t really need a recipe. Make some quinoa....

Is there a rule that says piccata has to be veal or chicken scaloppini? If there is, I’m breaking it. Lemon, capers and chicken is a great flavour combination. You can make it even better, though. Imagine adding the goodness of a roasted poultry fond to it. Roast chicken with lemon caper sauce. That’s a whole different piccata flavour experience. I am a roast chicken addict. A whole roast chicken gives everyone a bit of dark....

There are chicken tikka masala recipes out there that are about garam masala and tomatoes. Or tomato soup. This is not one of those recipes. This is the other end of the spectrum. Go for gold. Pull out all the stops. If you love chicken tikka masala you need to try this version. Not everyone wants to go the distance. I get that. For some people tomato soup and garam masala is good enough....

Khao soi is this incredible curried coconut soup from Chiang Mai in northern Thailand. It’s not famous. Not on a lot of Thai menus. But it should be. Crazy tasty stuff. Forget pad thai – Khao soi is the new king in town There’s something special about this dish. It will make you wonder why pad thai was ever your favourite noodle dish. The creaminess of the coconut milk against the curry flavours....

If you like Asian noodles you need to try mee goreng. It’s just a whole lot of crazy delicious in a bowl. Chewy noodles. Chicken. Shrimp. A little bit spicy. A little bit sweet. Incredibly savoury. How can you not want that? And it’s a snap to make. Not a whole lot of ingredients. Weekend flash with weeknight effort. 30 minutes and it’s on the table. Less time even. Forget takeout....

Carne adovada. New Mexican red pork chili. Next time you feel like winning a chili competition think of this one. Pork isn’t common for chili. I get that a good beef chili is hard to beat. But this carne adovada gives it a run for its money. And that’s up against a really good beef chili. It will beat your average beef chili. No contest. Pork chunks make for great chili I am a huge fan of chunks of meat when I make chili....