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.
Category: Appetizers
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.
Pumpkin Soup With Buttered Chanterelles
Lusciously creamy pumpkin soup with buttered chanterelles and thyme for some warm comfort in the colder months.
Let’s Lunch: Tomato & Cheese
My recipe for the perfect picnic: Creamy, indulgent burrata, fresh tomatoes, fruity olive oil and the right attitude.
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.
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.
BBA French Bread & Chanterelles
French Bread from the BBA Challenge and the joys of the Chanterelle.
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.
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 …
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 …