Category Archives: Appetizers

Pea Ricotta Spread

Pea Ricotta Spread

Welcoming Spring with this Pea Ricotta spread featuring the essence of peas, the earthiness of roasted garlic and lively notes of fresh mint.Read More >>

Kale Cranberry Salad

Kale, Cranberry & Quinoa Salad

In this holiday season where it’s easy to forget why we’re braving the crowds or baking ourselves into a frenzy, this salad will give you pause to breathe and recharge.Read More >>

Pumpkin Soup & Chanterelles

Pumpkin Soup With Buttered Chanterelles

Lusciously creamy pumpkin soup with buttered chanterelles and thyme for some warm comfort in the colder months.Read More >>

Let’s Lunch: Tomato & Cheese

My recipe for the perfect picnic: Creamy, indulgent burrata, fresh tomatoes, fruity olive oil and the right attitude.Read More >>

Squash Blossom and Goat Cheese Galettes

Squash Blossoms & Goat Cheese Galettes

Ever wondered what to do with those delicate squash blossoms? Here’s a recipe pairing them with goat cheese in a galette.Read More >>

Home-cured salmon

Home-Cured Salmon Spread & Endives

Cure your own salmon, then feature them in this easy hors d’oeuvres in little endive ‘boat’s and impress your guests.Read More >>

Mushroom Bruschetta

BBA French Bread & Chanterelles

French Bread from the BBA Challenge and the joys of the Chanterelle.Read More >>

Christmas Dinner Part One – Salted Cod Brandade, Creamed Eggs with Salmon Roe

Come have Christmas dinner with us on Bon Vivant! Four courses in four weeks, beginning with hors d’oeuvres of Salted Cod Brandade and Creamed Eggs with Salmon Roe, washed down with Champagne.Read More >>

World Bread Day 09: Moroccan bread & Baba Ganoush

Did you know that today was World Bread Day? No? Well, not to worry because I didn’t either, until a week ago when I stumbled across Kochtopf’s post about the event. An initiative of the International Union of Bakers & Baker-Confectioners, the organization selected October 16 to commemorate the joys of bread to coincide with World Food Day, which also marks the founding of UN’s Food and Agriculture Organization (FAO) in 1945. This year’s theme is “AchievingRead More >>

Two ways with crab (and then some)

I love crab. Almost as much as I love other shellfish like lobsters and mussels, but as a Singaporean, crabs have a certain sentimentality borne out of endless meals of finger-licking goodness. I was well-trained in the art of crab degustation as a child, a skill honed over the course of many crab feasts at home. Sri Lankan Mud Crabs were our species of choice, with their thick, blood-red pincers and juicy flesh forming the essential building blocks for local favorites: Singapore Chili CrabRead More >>

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