Dinner

A dish I ate at a Chinese restaurant in the Philippines inspired this recipe.

In this savory dish, the wide, silken rice noodles absorb the spicy, sweet-and-sour peanut sauce.

A perfect choice for Karamu, the central feast of Kwanzaa, this fragrant, slow-cooked chicken casserole is served at weddings, initiations, and other tribal gatherings by the Senegalese people of Equatorial Africa.

This recipe by Chef Timothy E. May of Clayoquot Wilderness Resorts takes advantage of freshly caught salmon from Clayoquot Sound on Vancouver Island’s Pacific side.

Tuna is a great fish for grilling—its meaty texture holds up well on the grill, and it looks beautiful under a spoonful of green olive tapenade.
 

One secret to grilling fish is to use nonstick trays or nonstick fish holders.

This pasta features tempeh, which provides a delicious, mushroom-like flavor.

These beautiful timbales and sultry rosemary-tomato sauce will tantalize your palate with earthy porcini mushrooms and the evergreen scent of rosemary.

While monkfish won’t win any beauty contests, it’s known as “poor man’s lobster” due to its similarity in texture and flavor.