Hearty chunks of moist delicious oyster mushrooms embellish this simple, delicious and vegan-friendly Asian-style risotto cooked in an earthy miso and vegetable stock and seasoned with just a little cayenne and rice vinegar to give it a wonderful little kick. Delighted by such a gourmet risotto experience, your guests will never guess just how easy it is to make.

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There is yet another new addition to my extensive cookbook collection and this one has quickly become one of those must-recommend books to my readers who are interested in Indian cooking. After reading an extensive review of the book by Sia of Monsoon Spice, I promptly ordered a copy and already I've been inspired to make a few dishes from the book.

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On the rare occasions that I go to a diner for breakfast, I'll most often order a Greek omelette … in part that's because it's usually one of the few omelettes in diners that doesn't have meat, but mostly because I love feta cheese with eggs. Of course a Greek omelette from a diner doesn't usually seem to contain much more than onions, peppers and cheap salty cow's milk Feta. So when my husband suggested a trip to the diner on a cold winter morning that didn't make going outside very appealing, I thought that a homemade Greek omelette could be so much nicer and keep me indoors as well. So off to the refrigerator and cupboards to find the ingredients for a simple but terrific home cooked Greek omelette with a fair bit more of the ingredients and flair that you'd expect to find in Greek food — spinach, tomatoes, Kalamata olives, oregano, and of course some delicious imported sheep's milk feta from the local delicatessen.

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For someone as enamored of Mexican food as myself, it's rather surprising I suppose that I've seriously acquainted myself with chipotle peppers only this past year. Sure, I've used canned chipotles in adobo sauce on an occasion or two, but the adobo sauce quite overwhelmed any appreciation I might have gained for the pepper on its own. But after finding dried whole chipotles in the market, I am quite taken with the smoky heat and depth that these smoke-dried jalapeños bring to food. I expect that chipotles will find their way into many of my Mexican-style recipes from hereon…

…such as in this thick, smoky and spicy chili. Loaded with black beans, quinoa and plenty of vegetables, this simple and full-flavored chili is a complete, nourishing and filling meal in one pot. And it makes enough to feed a family or, in my case, to send a husband off to work with lunch for a few days. A slice of two of homemade cornbread on the side makes this chili a terrific meal.

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