Ying Tam, chef of Sydney’s Ying’s Seafood Restaurant shares his signature salt and pepper squid recipe with Food Safari’s Maeve O’Meara.

1 lobster split in half

1/8 cup sliced onions

1/4 cup sliced mushrooms

1/4 cup cherry tomatoes halved

1/4 cup bacon crumbles

2 T butter

2 TÂ olive oil

4 T Poppyseed or Vadalia Onion Salad Dressing or garlic confit with garlic oil

1/4 cup cream

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Creamy Potato Soup
From Dorothy McNett’s Recipe Book at www.dorothymcnett.com.

4 medium potatoes, peeled and quartered
1/2 medium onion, finely chopped
3-4 cloves garlic, slivered
1/4 cup freshly chopped parsley
3 to 4 cups milk or half and half
...

Adapted from Paula Dean’s Peach Cobbler from The Lady and Sons

Pears. Pears and cardamom. Have you discovered this amazing taste mixture? I make a Pear Cardamom Butter and it flies off the pantry shelf. Never any left after a week. Dennis will eat it on his pork, pour some on his pancakes, I saw him use it as...

Coming from a young animal, lamb meat doesn’t need to be marbled with fat to be exquisitely tender and delicately flavored. Perhaps lamb would be more popular if more people knew how to cook it properly. Lamb should be roasted at no more than...

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