While fire heats, make the relish: In a small sauté pan, toast the cumin seeds, coriander seeds and mustard seeds over medium heat, shaking frequently to avoid burning, until they begin to darken ...

Makes 1 cup, enough for about 4 dozen half-shell oysters Kimchi — traditional Korean fermented vegetables, often cabbage — brings bold, spicy flavor to whatever context in which it’s served. Its ...

Serve with the curry and also grilled chicken or fish. Servings: Makes 1 1/2 cups. Slice cucumber into paper-thin rounds. Place in a shallow bowl and sprinkle with shallots. Set aside. Combine sugar, ...

Boulud loves to celebrate Thanksgiving in his adopted homeland, but “let’s not kid ourselves,” he says. “Turkey is bland. You need bacon, spices.” His simple oyster recipe puts the focus on the briny ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Here's a simple midweek salmon dish, but feel free to replace the salmon with your favourite fish. I ...

Substituting one ingredient in a dish can change the familiar into the intriguing. Consider replacing the diced tomato in a chunky salsa, such as a pico de gallo, with cucumber pealed and cut into the ...

1. To prepare relish: Trim ends from cucumber and remove some of peel in stripes. Cut crosswise into thirds, then in half lengthwise. Use a mandoline or the slicing side of a box grater to cut ...

This recipe serves 10 as an appetiser. To make the cucumber relish, combine the vinegar, sugar, water, coriander root, pickled garlic and its liquid and the salt in a small saucepan and bring to the ...

In this recipe, a bit of roasted garlic oil adds zest to grilled chicken breasts, which are served with a flavorful cucumber relish. Just a tablespoon of oil is used to quickly marinate the boneless, ...

Peel cucumbers, halve lengthways and scoop out any seeds. Cut the cucumbers into thick strips, then cut strips into 5 cm (2 in) pieces. Bring vinegar, water and salt to the boil in a non-aluminium ...

It’s still the season for mangoes this last week of May, despite the occasional rains late in the afternoon and evenings. Make the most of it by serving this luscious fruit in different ways. Here’s ...