Season with Salt
By Emma Waverman and Eshun Mott
From flavour enhancer to food preserver, this crowd pleasing seasoning is a chef's best friend. Savour our recipe for salt-encrusted snapper....read more
Cooking with Heat: Harissa Sauce
By Emma Waverman and Eshun Mott
Harissa is a fiery blend of chilies, spices and often tomatoes popular in North Africa....read more
Beef & Beer Pie
By Emma Waverman and Eshun Mott
This hearty dish has its roots in Britain, but countries around the world have adapted the recipe to create their own version of this classic comfort food...read more
The many names and faces of Cilantro
By Emma Waverman and Eshun Mott
Love it or hate it, Cilantro is used in kitchens across the globe. Here we've paired a cilantro chutney with indian-spiced chicken kabobs...read more
Finger Lickin’ Fried Chicken
By Emma Waverman and Eshun Mott
This southern-fried classic is sure to keep you coming back for seconds . . . and thirds!...read more
The right cure: Maple Salmon
By Emma Waverman and Eshun Mott
With Canadian roots, this sweet and salty cured salmon is sure to have you salivating for seconds...read more
Mezes are a healthy Middle Eastern snack
By Emma Waverman and Eshun Mott
Make a meal out of these Middle Eastern treats with our recipes for fresh pickled vegetable, smokey eggplant salad and roasted red pepper and walnut dip...read more
Making a Tasty Asian Slaw
By Emma Waverman and Eshun Mott
Make a bright, spicy and worldly twist on Coleslaw by fusing ingredients like Napa cabbage, Coriander leaves, salted peanuts and soy sauce. ...read more
A nutritious West African sweet potato soup
By Emma Waverman and Eshun Mott
This sweet potato soup gets an unusual pairing for a rich, nutty flavour.
Some of the world’s hopes for Africa are resting on the lowly sweet potato. Long a staple in many African diets, sweet potatoes are the world’s seventh largest crop. The white starchy sweet potato indigenous to Africa, however, pales in comparison to the [...]...read more
Herbes de Provence
By Emma Waverman and Eshun Mott
Walking along Provence’s back roads on a summer’s day you can’t get away from the scents of lavender and wild thyme. Passing by a kitchen so tantalizing with smells of fresh herbs on the grill, it’s enough to make us brave some bad French just for a small bite. Using a dried herb blend called [...]...read more
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