Always check packaged food labels for gluten, including ketchup (Heinz is gluten-free), sriracha, fish sauce and broth (homemade stock is best – and safest). It's best to steer clear of dry-roasted peanuts for the same reason. To toast nuts, toast in dry skillet over medium heat, shaking pan often, until fragrant and golden, about 4 minutes.
Tinola, a favourite on Filipino dinner tables, is made in many variations. The most traditional vegetables used in this soup are green (unripe) papaya or chayote squash, but other green squashes and melons are used, too. Zucchini makes a fine substitute; just make sure to take out the seeds and soft core. The soup is traditionally finished with herbal leaves, such as those of the native malunggay tree, or with chili leaves, the small tender leaves of hot pepper plants, which are tasty but not hot; watercress lends a similar flavour. Use a free-range chicken; if you buy the poultry at an Asian market, you get the head and feet, too, which add lots of extra flavour to the broth.
Take your gingerbread cookies up a notch this year by turning them into snowflake stunners.
This fruity dessert takes only minutes to prepare, making it a lovely finish to a weeknight meal. Cornmeal adds a bit of crunch to the classic biscuit topping.
These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine.
Sweet and oh so cute, these little steamed desserts are anything but old-fashioned.
