Spinach and Beans with Caramelized Onions
This recipe is taken from Claudia Roden’s mouthwatering book, Arabesque, a culinary journey from Morocco through Turkey to Lebanon. Use black-eyed or haricot beans for...
Warm squid salad in a pineapple
At Wickedfood Cooking School we teach students how to make this salad in our Vietnamese cooking class. This delicious recipe originates from Red Bridge Cooking...
Deep-fried silken tofu
This recipe is taken from the Wickedfood cooking school cookbook-of-the-month cooking class based on Kylie Kwong’s delightful cookbook Recipes and Stories. The deep-fried tofu has...
Thai beef salad
This is one of the most popular dishes that we teach at Wickedfood cooking school. We make it at least once a week with our...