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Kaldereta is a tomato-based stew usually made with beef (baka) or goat (kambing). Our version is a take on Kalderetang Kambing using lamb shanks. Though this dish contains a ton of umami, it is the addition of the liver paste or liver spread that gives it that richness which is characteristic of this stew. –Ariel del Rosario, Filistix
21st Century Farming with the Wasyliks of Chatsworth Farm, Vermilion
A favourite brunch recipe of Andrew Fung, chef/proprietor XIX
“Vinoth Shanmugam has been at The Glass Monkey for over two years now and often…
Zinc’s exec chef Dave Omar made the tostados served at Indulgence with a mixture of…
“This recipe is adapted from Bistronomy. I love rutabaga and it pairs perfectly with the…
1 bone-in Four Whistle Farm leg of lamb 1 c fresh rosemary, chopped 1c fresh…
Kofte are highly-seasoned meatballs (lamb, beef or even bulghur) made in rounds, ovals, cigar-shapes, or…