Katie Taylor of Thornhill, Ont., was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.
A rib of beef is the ultimate roast for a special occasion, but any beef roasting joint will give you great results as well.
Heat Rating: Hot An equal weight of lamb and sweet caramelized onions makes a deeply satisfying dish. Serve with blanched or sautéed Chinese broccoli or spinach and, of course, rice.
Cooking whole, unpeeled potatoes takes a bit longer, but it's the secret to getting the perfect potato salad texture. Toasting the spices before adding them to the dressing gets rid of any raw flavour. Sprinkle with additional cilantro just before serving.
This curry is inspired by Pork Colombo, a stewed dish popular in West Indian cuisine. It takes its name from the Colombo spice blend, which can be found in major supermarkets or West Indian grocery stores. You can also prepare it yourself.
Saag paneer literally means “spinach cheese.” This classic northern Indian dish has become so popular that it's sold here in the frozen food section, but, as always, homemade is best. You can use other fresh cheeses if paneer is unavailable; Mexican- or Spanish-style fresh cheese is especially good.
Red lentils are a budget-friendly source of fibre and protein, and they cook from dried in no time. Serve with hot sauce for drizzling over top and warm naan for dipping into the soft egg yolk. Cost: $3 per serving
This curry is based on the techniques and flavours of Bengali cuisine, which is noted for its many fish dishes. A firm-fleshed freshwater or saltwater fish is needed here: Tilapia or ocean perch fillets will do quite well. Serve with rice.
