Here’s yet another dish that shows how just a few ingredients can act in synergy to develop way more flavour than you thought possible. I…
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Shakshuka
Don’t you love dishes that are difficult to pigeonhole into a specific meal category? Is it breakfast, lunch, dinner or all of them? I happened…
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Bison Pepper Pot
I know this great guy (and Kev’s Kitchen subscriber) in the Toronto area that doesn’t just cook, but track races his beautiful BMW. When he…
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Doro Wat
I was strolling through one of our local ethnic food stores and spotted Ethiopian berbere. It reminded me that it had been far too long…
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Deviled Eggs
I made these as a snack for our New Year’s gathering. The basic concept of deviled eggs is simply mayonnaise whisked into cooked egg yolks.…
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Chicken Teppanyaki
To me, teppanyaki is beer-drinking food. It’s the sort of thing you’d find in a yakitori (something I really wish we had in Winnipeg). Of…
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Salmon Ceviche
I’m not a huge fan of cooked salmon, so I wanted to see what “cooking” it with citrus juice would do to its flavour and…
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Fish & Tomatoes
There’s probably not enough liquid in this dish to call it “poached” though cooking fish this way results in a perfectly-cooked, moist filet nonetheless. I…
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Scallops & Chorizo
I’ll offer only one piece of advice for making this dish. Either make sure you have a good range hood set to high or use…
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Roasted Cauliflower
There’s nothing new about cooking cauliflower this way and one can scarcely call it a recipe. Oddly, when I make this ridiculously good veggie for dinner…
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