Weekend Grill: Curried Pork and Fresh Chutney

Weekend Grill: Curried Pork and Fresh Chutney

A masterful blend of ingredients in the marinade results in savory, moist kebabs with a mild curry flavor. They’re tastefully complemented by a fruit and vegetable chutney. The combination of crunchy, sweet and tangy sensations adds fresh, summery flavor.

All About Coriander

All About Coriander

Whether you call it coriander, cilantro or Chinese parsley, it’s easy to recognize the unique, somewhat pungent fragrance and flavor of this leafy herb. Doing triple duty in the kitchen, the seeds and roots of this plant are also used culinarily.

Stir-Fried Lobster with Spring Onions

Stir-Fried Lobster with Spring Onions

This deceptively simple dish, created by one of Hong Kong’s premier restaurants, T’ang Court, was honored with the top award in Hong Kong’s Best of the Best culinary awards. It highlights the essence of Cantonese cuisine. The ingredients blend to enhance, rather than overpower, the exquisite lobster taste.

TBT Cocktail: Old Fashioned

TBT Cocktail: Old Fashioned

It's Throwback Thursday! You'll love sipping this new take on an old favorite: Maple Old Fashioned. Maple syrup and Canadian whisky give a delicious twist to this classic. Lemon zest instead of the traditional orange adds brightness.

Spring Pea Pod and Asparagus Pasta

Spring Pea Pod and Asparagus Pasta

Italian cannellini beans are the secret ingredient in this pasta. They're pureed to create a light, creamy sauce without the added fat. For a seasonal spring garnish, top with thinly shaved radish slices made with a vegetable peeler.