Adam Liaw

Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

Made in less than five minutes using ingredients you may already have on hand, Marie Rose sauce has many uses beyond dressing a prawn cocktail.

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The original, and still the best version of this classic starter, starring plump shellfish, crunchy lettuce and tangy Marie Rose sauce.

This isn’t quite a panzanella; think of it as a bruschetta that dreamed itself into becoming a salad.

Nothing could be simpler, or more delicious, than these delightfully seasoned fish fillets.

Based on a Palestinian Christian dessert, this pav-with-a-difference is decorated with fresh fruits, nuts and seeds.

This recipe is full of sweet and fragrant spices that work perfectly with a rich, fatty ham.

A pre-roasted chicken forms the basis of a festive summer salad you can take anywhere.

If you’re looking for a new way to serve your prawns this summer, this simple but classic French sauce is tartare adjacent.

If ragu just feels too heavy in the warmer months, try this fresh rigatoni with summer vegetables.

Tomatoes are starting to come good now, but if you love a caprese salad, try this one for when tomatoes aren’t at their best.

A green salad is one of the most useful things you can put on your dinner table.