Wasabi mayonnaise is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try perking up anything that uses mayo.
This Malawi curry powder blend is the hottest curry powder we found in Africa, although some pastes like berbere might top it on the heat scale.
I watched a chef prepare the sashimi, and I’ve attempted to reconstruct here, but it isn’t exact; it’s delicious if you pick the freshest fish you can find!
The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild.
This creamy sauce delivers a double punch, from the horseradish and the habanero chile. Serve it as an accompaniment to grilled salmon or poached fish.
This spicy fish dish is a Fijian favorite and utilizes common ingredients of the islands. It is the Fiji version of ceviche. Serve it with a fresh fruit salad.
Deviled eggs are the most obvious (and delicious) ways to use up left-over Easter eggs. However, you don’t need to wait for Easter to enjoy them.