Recipes – The Main Course

FIVE INGREDIENT MARINATED SKIRT STEAK

I’m not a huge red meat fan, but when I do eat it, I tend towards the cheaper cuts. If...
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DAN’S HULI HULI CHICKEN

Although a Hawaiian Huli-Huli Chicken is often marinated with brown sugar, ginger and soy, I like Dan’s twist using molasses,...
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QUATTRO COLORE FARFALLE IN VODKA SAUCE

One of the downsides of my passion for fancy food markets is coming home with a bag of unusual ingredients...
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SHRIMP LAKSA

One of my favorite Singaporean treats is a steaming bowl of Laksa. It’s a spicy noodle soup that is made...
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KATSUDON

I find Japanese cuisine to be one of the most difficult to master. The flavors are often so subtle that...
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EASTER DINNER RACK OF LAMB

Are you thinking about serving lamb for Easter? How about this simple rack of lamb? Rack of lamb can be...
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MUSHROOM CHICKEN STEW

For those nights when I want something hearty, but I don’t want to fuss too much, I like this one-pot...
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FRENCH TOAST WITH CRANBERRY RELISH

Whenever I pass by a French bakery I can’t resist buying a loaf of freshly baked bread. One of my...
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LAMB AND SAUSAGE CASSOULET

Every winter I make a rich, decadent cassoulet at least once. This classic French dish filled with pork, duck confit,...
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MUSHROOM RISOTTO

It’s a tough time of year for fresh vegetables. Other than those grown in a hothouse, we’re deep into root...
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