Colin Cowie

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian name for pickles or side dishes. It is simple to prepare, relies on the best fresh ingredients, and serves as a wonderful garnish or refresher alongside the Tomato Lamb Bredie and in addition to chutney.

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is best prepared in a heavy-bottom cast-iron pot or potjie. I've adapted it in a recipe that takes just over an hour to cook. Traditionally, this type of dish would probably have been made with just the lamb knuckles, but I've added the shoulder to provide some additional meat. The sweet and savory flavors are wholly authentic; the dish is like a curry with an extra measure of sweetness to balance the hot spice. You'll taste the delightful hint of cinnamon, which speaks unmistakably of the Orient. It's great with aromatic basmati rice, flavored with chicken stock, turmeric, garlic, and raisins.

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. For more about Cowie, click here. I can't remember a Christmas back at home when we didn't sit around the family table and enjoy my sister Anne's wonderful tart at the end of the meal. It's heartwarming and incredibly convenient: It can be made days in advance and frozen, with no effect on the delicious result. For Christmastime, add 1/2 cup glacéed cherries to the batter; these holiday treats are the red and green cherries, preserved in jars.

This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.

This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.

This recipe is an accompaniment for Farfalle with Diced Tomatoes and Feta Cheese.

These delicate crisps resemble rolled tuiles. Using an offset spatula makes spreading the batter much easier.

The fruit juices blend with the sugar, spices, and orange-flower water to create a lovely syrup. What to drink: Orange Muscat wines (such as Essencia) would be perfect with this.

Small imported Turkish bay leaves, available at supermarkets, are ideal for this recipe.

Small, slender green beans can stand in for the haricots verts, a petite French variety, in this easy classic.

A basil vinaigrette is served in a shot glass alongside each tomato; guests can drizzle it on to taste.