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…
View More Shakshuka
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…
View More Bison Pepper Pot
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…
View More Doro Wat
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.…
View More Deviled Eggs
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…
View More Chicken Teppanyaki
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…
View More Salmon Ceviche
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…
View More Fish & Tomatoes
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…
View More Scallops & Chorizo
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…
View More Roasted Cauliflower
Curry Basted Fish
The depth of flavour created in mere minutes with this dish is nothing short of amazing. If you don’t have mahi mahi, use another kind…
View More Curry Basted Fish