Doctor's Review: Medicine on the Move

September 7, 2010

Appetizers

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Recipes

Shrimp cakes with ginger and cilantro

by RUTA KAHATE

These spicy shrimp cakes take a little time to form and fry, but it’s worth the effort. You can cut corners by buying peeled and deveined frozen shrimp, and prepare ahead by forming the cakes and refrigerating them overnight, then frying the next day.

Lemongrass gazpacho with chili crab

by BEVERLY GANNON WITH JOAN NAMKOONG

This is a great lunch dish with some Asian flavour and chili crab to spice it up

Smoked salmon pinwheels with chipotle-chili fresh fruit salsa

by BEVERLY GANNON WITH JOAN NAMKOONG

Don’t limit yourself to smoked salmon for this recipe: crab, chopped lobster or grilled chicken can work well, too

Spaghetti with shrimp, squid and clams (Spaghetti alla rosinella)

by ARTURI IENGO

In this typical pasta dish from the Posillipo district of Naples, locals make the most of fresh seafood

Pressed rice cakes

by MARTIN YAN

Street food has always been a big part of Chinese food culture. Even with all the spanking new ...

Poached lobster with mini molten cheese soufflés

by MARGARET M. JOHNSON

London’s Berkeley Hotel is an icon of style and service. Its Blue Bar has been a talking point ...

Meatballs with two sauces (Albóndigas)

by JOYCE GOLDSTEIN

The Spanish word albóndiga, or “meatball,” comes from the Arabic al bundaq, or “round.” The bread in the ...

Salt cod and potato spread (Atascaburras)

by JOYCE GOLDSTEIN

This dish recalls the classic French dish known as brandade, but made without milk. Here, it is served ...

Spinach with raisins and pine nuts (Espinacas con pasas y piñones)

by JOYCE GOLDSTEIN

Any time raisins and pine nuts are in a Spanish recipe, you can be sure its origins are ...

Turkey stuffed bell peppers

by CELIA BROOKS BROWN

(Biber dolmasi) Turkish cooks are adamant about their traditional recipes: this dish must be served cold (though it’s ...

Green olive, walnut and pomegranate salad

by GREG AND LUCY MALOUF

A stunning salad from southeast Turkey where all the ingredients grow in abundance. The balance of salty, sweet ...

Haloumi, crème fraîche and spinach pizzas

by GREG AND LUCY MALOUF

Turkish pizzas are one of the country’s most popular snacks. They are baked in wood-fired ovens, resulting in ...

Zanzibar: Spice-dusted avocado with mango and crab

by ANDREAS VIESTAD

The avocado is one of the most nutritious fruits there is, and it grows willingly in tropical climates. ...

Asian coleslaw

by JESSICA STRAND

Guests go crazy for this simple Asian slaw. Its light, clean taste makes it a wonderful accompaniment to ...

Marinated olives

by JESSICA STRAND

Not only are olives wonderful to have on hand for a snack, they always come in handy when ...

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