I was brainstorming salad ideas for this issue when Cuisine editor Kelli Brett mentioned that the all-time favourite Cuisine salad was one created by Lauraine Jacobs, named Salade Rouge.
Category: Emma Galloway
I’ve only ever lived away from the ocean once; it’s been a constant throughout my life and is where I feel at home.
Berries can only mean one thing: the warm weather has arrived!
My first travel overseas was to Bali on a family holiday when I was 11; it opened my eyes and changed my life. As soon as I could I travelled further, mostly within Asia as that’s the place that calls to me the loudest.
I come from a long line of preservers. Like many nanas around the world, mine spent her days gardening and preserving her bounty in all manner of jams, chutneys, sauces and pickles that lined her pantry shelves year-round.
I have to be completely honest with you, as a life-long vegetarian barbecues have always freaked me out.
While vegetarian food is probably not the first thing that comes to mind when one thinks of Greek food, it is entirely possible to take the main flavours and ingredients used in Greece to create something that’s exciting, packed with flavour, meat-free and made without too much effort.
I’VE SPENT A DECENT AMOUNT of time travelling throughout southern and southeast Asia (and my husband also happens to be Vietnamese).
I’m not long home from my second trip to Sri Lanka so, with the memories still lingering in my mind of fragrant curries, sambol and appum (hoppers), it seems only natural that my recipes for this issue give a convincing nod towards the vibrant flavours of this island nation.
I grew up in a family of kelp fiends. Mostly I remember the thick layer of dried kelp granules my younger brother would apply to his bowls of soup, a seaweed crust if you will.