815 finger recipes

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

Vegan Peking-style raviolis stuff egg roll wrappers with roasted eggplant, garlic, soy, ginger, and scallions. Boiled dumpling-ravioli hybrid for an unexpected vegetable starter.

Cajun spice blend with paprika, three peppers, onion and garlic powder, plus thyme and oregano. The all-purpose Louisiana seasoning that lifts blackened fish, popcorn, burgers, and roast chicken in a five-minute mix.

Green beans with crunchy water chestnuts in a quick and easy Asian inspired sauce.

Medieval-inspired roast goose stuffed with pears, grapes, and fresh herbs, served with a spiced wine and vinegar sauce. A stunning, historically rooted holiday centerpiece.

Parkin is a variety of gingerbread, good warming stuff to eat out of doors in cold weather. When I was a child, it was always a firm favourite for the firework party on Bonfire Night each year. This is adapted from my mother's recipe.

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.

A simple bread machine recipe that will have you making a scrumptious sourdough bread in no time!

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Homemade curry powder toasted in the oven and ground fresh with coriander, mustard seed, fennel, mace, turmeric, and dried ginger. Keeps six months and beats store-bought every time.

Hearty North African vegetable couscous with chickpeas, cabbage, turnip, squash, and tomatoes spiced with cumin, coriander, turmeric, and fresh ginger. A filling vegan one-pot meal over fluffy couscous.

Shrimp marinated in honey, orange spice tea, and rice vinegar, then grilled on skewers. Reduced marinade becomes a gingery dipping sauce.

Caribbean-marinated grilled pork chops soaked in orange juice, lime, dark rum, and warm spices. Ziplock bag marinade, 12 minutes on the grill, island vibes on your plate.