Until recently, consommes were relegated to sickroom fare, the kind of thing your maiden aunt might sip sitting in her rocker when her liver was acting up. Then a funny thing happened: Chefs began to ...

FEBRUARY is a great month for shellfish, especially mussels and clams, which I used to make one of my favourite dishes this week, linguine marinara. Mussels are one of the most economical and ...

As we get ready to celebrate the turn of the New Year, I cannot think of a more fitting dish than this shellfish platter to share with someone special. The flavour combination is like no other and it ...

Here’s a summer entertaining menu that keeps things easy for the cook. The paella, served with grilled chicken and shellfish, is adapted to serve at room temperature. That means all the cooking is ...

This dish was inspired by one of my apprentice chefs who comes from India, where masala spice is used as a common seasoning. For this dish I’ve adjusted the amounts of each spice to my personal taste ...

This week’s recipe produces a very sophisticated dish for very little effort and anybody who can cook a little can cook it so, unless you don’t like fish, there’s really no excuse. The measurements ...

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