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Spring is a season of surprises. Suddenly the asparagus appear, next it’s delicate peas, tender lettuces and fistfuls of fresh herbs. Week after week, the farmers markets offer increasing bounty to ...

One of my favorite Thai dishes to make is the ground meat salad know as laab (or, often, larb). From the Isaan region of Thailand, it is tangy, funky and — most importantly — very easy to make. It ...

I eat a lot of canned tuna. It's cheap, it's high protein, and it's one of the most versatile pantry staples you can keep on hand. But most people default to the same two or three preparations and ...

Heat vegetable oil in a large frying pan and saute mince until cooked. Use a slotted spoon to transfer pork to a large bowl (making sure to leave any juices behind). Place rice in a dry frying pan and ...

Laab is a ‘salad’ made from minced or finely chopped meat or fish. Styles vary, but typically the protein (cooked or raw), is seasoned with aromatics such as lemongrass, galangal, lime, fish sauce, ...

“Taking much inspiration from a Korean kimchi jjigae (stew), these eggs are packed with flavour and are extremely convenient,” says cook Ed Smith. “Sliced tteok (thin, pleasingly chewy and bouncy ...

The first thing you need to know about laab, sometimes spelled larb, is how to say it. “It’s pronounced laab, like you’re saying ‘ahhh!’ at the dentist’s office,” said chef Arnold Myint, co-owner of ...

The breakfast bap just got tastier. Laab is a ‘salad’ made from minced or finely chopped meat or fish. Styles vary, but typically the protein (cooked or raw), is seasoned with aromatics such as ...

MASTERCHEF magazine columnist Marion Grasby shares one of her favourite recipes as she encourages people to take part in A Taste of Harmony workplace lunches. Don't miss out on the headlines from CM ...