You can go a million ways with the dip, thick, thin, salty, buttery. I've chosen to turn my Dad's coconut sambol into a crudités dip here.
I grew up eating oxtail, a fatty, silky meat cooked on the bone, that produces an incomparably luscious, slightly gelatinous sauce or broth.
Arguably the easiest baked dessert for a non-baker (someone who not only dislikes but is slightly fearful of baking, as defined by this non-baker).
Arrack is one of those drinks I was warned about while growing up, the way you're warned about a river with a strong undercurrent...
A little snack that goes nicely with a cold drink, or a crunchy accompaniment to a plate of rice and curries.
For those with a sweet tooth, those who do not...even those who profess not to love coconut!
There are many Sri Lankan “sweets” that really should be called Sri Lankan savouries. I can think of many that...
I started making these spiced cashews on Sundays, in anticipation of a new episode of Mad Men. I hope you make these nuts for equally epic but lighter events.
This is similar to a gratinee of leeks I make from time to time, but it's far less virtuous.
Why you need mallum, a big, fresh, slightly crunchy flurry of greens, over a bowl of rice and dark curry.
A dinner quiz! What do you want to eat tonight?
It's a demure-looking bowl, but my posole is punchy.