Food styling by Heather Shaw/Judy Inc. www.judyinc.comAngus Fergusson/Globe and Mail
The best way to avoid doing the dishes after a long, boozy evening? Have your guests eat the bowls. Let us explain: Bowls made from papadums or tortillas are an ideal way to serve dips, stews or rice dishes and are cleanup-friendly. And they're delicious in and of themselves. To make an edible bowl, fry the uncooked store-bought flatbreads in a shallow pan with some vegetable oil. Once they've been cooked for a few seconds, remove them from the pan and place them over the bottom of an upturned bowl. Cover them with a clean cloth, gently shape the bread into a bowl form and hold it until it sets. It may take a few attempts to perfect the timing, but they're worth it. Cook and form only one at a time.
Chef Michael Tong is the owner of Toronto's Sublime Catering.