Kev's Kitchen

Avocado Chicken Soup

Pureeing avocado into a soup may sound a little strange, though it brings an incredible richness that’s beautifully countered by the acid of the hot…

Char-Grilled Oysters

As much as I’d like to take credit for this idea, it’s just my version of Drago’s Charbroiled Oysters. Even people who don’t like raw oysters…

Avocado & Walnut Salad

Looking at the dressing for this salad, you might wonder where the flavour is. It’s just oil, vinegar, salt and pepper. The key is the…

Grilled Yam

This is so simple, I hesitate to even call it a recipe. It reinforces the concept that when nature gives us good ingredients, our job…

Clams & Chorizo

A pair of brilliant dishes I had at the always-outstanding Bistro 7 1/4 inspired this one simple creation. Chef Alexander Svenne constantly amazes me with clean…

Prawns & Peas

I fully intended to make this almost-instant stir-fry using snow peas. After failing to pay attention while during my weekly grocery gathering, I ended up…

Beijing Burgers

Here’s that pound of flesh I promised you last week. The burger’s plated here with Wok Bok. The Asian flavours are a change from the typical burger…

Wok Bok

Yes! Here’s another great use for “Mandel Mushrooms”. OK, they’re really called brown shemiji mushrooms, though I learned about them from Chef Mandel Hitzer of…

Cook’s Salad

When I really got into cooking years ago, I realized early on that I’m not a chef, but a cook. If you’ve ever had the…

Hot & Sour Pork

Here’s another dish you can easily customize to your liking. Don’t like pork? Use chicken. One chili pepper isn’t hot enough? Use three. Pretty much…