Raspberries give this cocktail—a patriotic spin on the classic Tom Collins—their brilliant ruby hue. Omit the gin for a kid-friendly spin on this sparkling refreshment.
This lamb dish gets its kick from a fiery Scotch bonnet pepper. They're one of the hottest peppers you'll find in grocery stores, so reduce the amount used if you don't like your curry overly spicy. Serve with roti or rice, and garnish with fresh thyme leaves, if you like.
Basmati rice, a long-grain rice with a wonderfully toasty, nutty flavour, is available in health food stores, Indian markets and some supermarkets.
Marinating chicken in buttermilk tenderizes it and adds a tangy flavour. Buy bone-in skin-on chicken breasts and discard the skin to cut down on the fat. Not only is bone-in chicken more economical, but the bone also helps keep the meat moist. A spray bottle or atomizer evenly distributes a small amount of oil to make the breading crisp. Serve with steamed vegetables.
