Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.
Dining
The Perrier Pop 150 is a non-alcoholic cocktail to celebrate the brand’s 150 years, in an Andy Warhol-styled party. It has strong floral flavours, and its structural way of serving makes the Perrier Pop 150 a very unique cocktail.
Nicknamed a ‘walking olive tree’, the ibérico pig has a high level of healthy fatty acid that is known to lower cholesterol. Chef David Senia shows how to make the most of this porker beyond its usual offering as jamón.
With a hearty combination of pasta, meat sauce and melted cheese in every bite, this classic Italian dish is comfort food at its best.
Get ready for a month-long indulgence with the second edition of the Japanese food extravaganza.
The humble French fry is getting star billing at restaurants these days. Think added flavours and tasty dips as accompaniments.
With its therapeutic qualities, herbaceous character and compatibility with most sauces, is it any wonder why oregano is such an indispensable herb for the home cook?
One of Julia Child’s iconic recipes featured in Julie and Julia, this flavourful, tummy warming beef stew is bistro food at its best.
Apart from using rhubarb in desserts, chef Yew Eng Tong turns these reddish, celery-like plants into purées and jams to pair with fatty meats.
The cuisine from the Land of Smiles is more than just pad thai noodles and tom yum soups. We explore the regional delights.