In Good Taste

Most people have favourite parts of the chicken they like to eat; and those parts can vary depending on the dish.

Thomas “Tom” Kerridge is a well-known Michelin-starred British chef. His series on The Cooking Channel (US) is equally appealing and appetizing.

Fast food for me falls into two categories – traditional, as in foods that you buy from large chains that include things like, chicken and chips, burgers, pizzas and sandwiches.

There are several ways in which to put eggs and cheese together to make a sandwich but my favourite way is old fashioned by today’s standards, and harkens back to my childhood.

The combination of bread and cheese is one of life’s culinary pleasures.

Two Sundays ago, In Good Taste featured Hummus – a Middle Eastern chickpea spread/dip – topped with Tomato Chutney.

This salad is a meal on its own, but it goes well with grilled or fried seafood, poultry or meat; roasts too.

Just like last week’s Baba Ganoush, Hummus is a Lavantine dish that is well known throughout the Middle East.

Baba Ganoush shares the same main ingredient as Baigan/Eggplant Choka – smoky roasted eggplant.

I want you to think of today’s recipe as a precursor to the recipes that will be shared over the next two Sundays in this column.

Umm, baked custard, it is one of the most comforting sweet treats.

My love of curry, particularly fish curry often has me exploring the regional cuisine of India.

This dish works great as a weekday meal and perfect as the entrée for a vegetarian meal.

Melons of all sorts are in season and coming in to season.

Last Easter I tweaked my Cross Buns recipe that originally had its flour to yeast ratio from my Butterflap recipe.

This peasant dish of ground meat and mashed potatoes feeds a crowd, and at its best, it is comfort food.

Today’s recipe is more about the main ingredient – rice noodles – than the other things that contribute to the composition of the dish.

Consider this – the next time you feel like making and eating Coco-nut Choka, make this coconut chutney.

Sweet, cool, and always refreshing, watermelon is easily a favourite fruit of many.

While the title of this recipe describes it as breakfast bread, it really works great for brunch and afternoon tea too.