Chorizo Frittata With Chili Jelly

Leftovers? Don’t use any in our chorizo frittata served with chili jelly, please. And don’t expect any after you’ve served it. This is a super special omelet with no space for refrigerator oddments. Instead, there’s that spicy chorizo, mushroom, potato, cayenne chili, and goat’s cheese. …

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Lamb keema matar plated

Lamb Keema Matar: A Hidden Gem Of Curries

Lamb keema matar the epitome of curry — hot, spicy, and moreish. It’s a hugely popular, mostly home-cooked, family style dish from India and Pakistan that doesn’t often feature in restaurants. As an embodiment of curry, it’s a natural-born winner. And I like mine hot. …

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Creamy seafood gratin

Creamy Seafood Gratin: Not A Humble Pie

Creamy seafood gratin takes the deeply satisfying notion of comfort food to a higher level. A trio of creamily spiced seafood is crowned by buttery mashed potatoes, flavored with garlic and Parmesan and a spark from red serrano peppers. Calling it a pie somehow seems …

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Singapore Noodles

Singapore Noodles: Hot Dish, Abundant Contrasts

Singapore noodles are seriously fine fusion food. It draws on many cuisines — mainly Cantonese, but with Indonesian, Malay, Thai, and Anglo-Indian influences. It’s quick and simple to make, delivering a heavyweight hit of rich spiciness, heat (African peri-peri or bird’s eye chilies), and surprisingly …

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Peri-Peri Pepper Guide: Heat, Flavor, Uses

What are peri-peri peppers? The peri-peri pepper, a.k.a. the African bird’s eye chili. That would be African, right? Yep, but in a roundabout sort of way. Its metaphorical roots stretch back to South America – the world’s original source of all the chilies that ever …

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