This quick and delicious salad goes well with asian dishes, especially pork, chicken or fish.

Cashew chicken is a common dish in many Chinese restaurants. Most westernized versions, however, are heavy and unrefined. A true Cantonese cashew chicken is served in a very light sauce seasoned with ginger. This recipe is easy to make and serves as a great introduction to the art and alchemy of a good stir fry. We’ve adapted this recipe from Grace Young’s superb book, Stir-Frying to the Sky’s Edge, which we thoroughly recommend as a kitchen essential for the cook who is interested in starting to make great stir-fry dishes at home.

We’re always looking for ways to prepare cauliflower. Many people do not really enjoy this vegetable, but they are inexpensive when in season and we refuse to believe there isn’t something good we can do with them. This cauliflower cream is an example of our persistence.

Celeriac is a gorgeous thing. We love to use it in remoulade and as a replacement to mash potato (pomme purée) when the dish calls for something lighter.

Celeriac is at its best in this simple but tasty rémoulade. The subtle taste of celery is still present, but the creamy mayonnaise provides a luxurious richness. You can make our mayonnaise or use store bought.

Sounds like a strange combination, but it is totally delicious—for a good reason. Celery, grapefruit and parmesan share some flavour compounds that make them naturally compliment each other. This salad is flavoursome and crunchy.