You can’t go past these for nibbles and party food.

Roasting a chicken gives you an oven-to-table option but poaching a chicken opens up other possibilities. It also leaves you with a chicken stock you can use later.

This is based on the chicken sandwich served at Harry’s Bar in Venice, Italy. Its mounded shape is reminiscent of a Venetian bridge.

This is a fantastic, quick and easy solution to that question: "What's for dinner?"

Vermicelli, egg, soba ... so many varieties, so many delicious ways to prepare them.

Poached fruit gets an added boost from a touch of silk.

This recipe comes from a recipe book published by the New Zealand Co-operative Dairy Co Ltd. Rennet is an animal product used in cheese production, a vegetarian version is available.

This is an old Dutch recipe. You can set it in a mould and turn it on to a serving platter. It is good with poached plums and even better with Rumtopf.

Here are three ways to work with peaches in the kitchen.

A leisurely brunch enjoyed with friends or family is a satisfying way to set up the day.

Pretty petals can brighten up your food, not just your garden.

Sometimes you need to go over the top. Valentine’s Day is upon us and this romantic presentation could be just the ticket to impress.

Marigold petals add spark to dark salad leaves, and single petals look great to accent pass-around food.

Find a patch of grass and sit down with someone to while away an afternoon with a basket of deliciousness.

A touch of Nordic flair turns open sandwiches into a lunchtime feast.

This is a popular seafood sandwich made with shrimps or prawns, mayonnaise and dill and served on fried toast. It is served in many restaurants as an entrée. It is named after a Danish fishing port called Skagen.

Here are a few toppings for you classic Swedish open sandwich.

Being good to your body can be a rewarding experience for your tastebuds too.