In Sri Lanka we also make a light curry out of unripe green papaya by adding grated coconut, turmeric, onion, garlic, sweet cumin, mustard.

This Red Beans and Rice is a great way to use your rice cooker, and gluten free too!

Kheer is basically the Indian version of rice pudding. If you love the taste of kheer, but don’t want to stand over a stove stirring for 20 minutes, AND you have a rice cooker with a “porridge” setting, give this a try!

Traditionally called Matrimonial Cake squares

Juniper berries, green apple, and tangy vinegar give this German braised red cabbage it™s distinctive sweet and sour flavor.

Esta salsa que tiene origen coreano y un twist mexicano, es excelente acompañamiento para los dumplings coreanos o carnes. También se puede utilizar sobre arroz, agregando un toque picosito.

This is an authentic Mexican salsa from Papantla Veracruz. This recipe is from chef Carmen “Titita” Degollado, of El Bajío in Mexico City. Great with carnitas, or barbacoa tacos, eggs…

Warm Pineapple Dessert

Sambal Goreng Labu Siam

Cooking is made easy with JUMBO sambal sauces.

Cooking is made easy with JUMBO Sambal sauces.

Spicy soup made w/ the odds and ends in your kitchen

A simple, delicious, easy recipe that I found on the back of the box of San Giorgio Jumbo Shells pasta. It’s never failed to please! Super cheesy!

My mom used to make this for pot lucks and I always looked forward to it. This salad is just so crisp and full of flavour and such a welcome break from typical salads. It also displays so creatively, you will want a glass dish for it!

For the bread dough recipe, see Chinese Bread Dough.

I had nothing in the fridge so made this simple lasagne thinking it was going to be a flop. Turned out, this was maybe the best lasagne I’ve ever made. No need to pre-cook noodles with this recipe. (9x9" lasagna: suitable for 2, with leftovers)

Wash and boil unpeel potatoes until almost tender. Cool, peel and slice. In skillet, sauté sliced onion in lard or shortening until soft. Add potatoes, salt, pepper and chives and fry over low heat for about 15 minutes until potatoes are lightly browned, turning occasionally.

Boil unpared potatoes until tender. Cool a little, slice thin and add the onion and celery. Toss with the oil, vinegar and seasoning. Garnish with chopped parsley. Serve warm. Serves 4.

Taken almost word for word from the “Cookies” edition of the Company’s Coming cookbook but they were so good I just had to share…hope I don’t get sued by Jean Pare LOL

This is a basic but very important step in Italian cooking