Here are some highlights on The Straits Times' food website - ST Food, straitstimesfood.com.
SAF COMBAT RATIONS MADE TO LOOK FANCY
Commercial photographer John Heng, 38, who is also a food stylist and art director, has used Singapore Armed Forces (SAF) combat rations - think items from apricot fruit bars to the dessert pack of sweet potato soup with barley - to create fancy dishes plated in a style worthy of a fine-dining restaurant.
Heng, who was assisted by Soh Quiling, Gin Khoo and Jimmy Sng, captured the dishes in a series of photographs known as Atas My Ration. It is a personal homage to NS50, which celebrates 50 years of national service.
Defence Minister Ng Eng Hen posted Heng's photos on Facebook last Thursday.
Read the full story and view the photos on ST Food: http://str.sg/4ysm
RECIPES TO TRY
This week, follow The New York Times' food writer Melissa Clark's tips for making dosa or thin Indian crisp lentil and rice crepes from scratch.
She has done all the hard work through trial and error to get her dosa-frying techniques down pat. The trick is to have less oil in the pan so the batter does not slide around.
Make her version of dosa with mustard greens and a pumpkin-seed chutney, which is inspired by a dish she tried at a New York restaurant.
Dosa recipe: http://str.sg/4yUv
ST Food also has three recipes for prawns and crayfish from Malaysian newspaper The Star.
Make a savoury appetiser of fried prawn balls on wonton skins served with a spicy and tangy dipping sauce; crayfish in honey sauce; and stir-fried prawns in a fruit sauce of tomato ketchup and dried prunes.
Crayfish and prawn recipes: http://str.sg/4y85
FOOD PORN: #STFOODTRENDING
Snap a photo of what you are eating and post it on Instagram with the hashtag #STFoodTrending.
Your food photos will automatically be uploaded onto our website when you use the hashtag.
They will be featured there exclusively on a real-time photo reel.
Go to the ST Food site to find out what is trending in the food scene.
ST Food features stories from ST, its sister publications as well as regional and international publications. There are also videos and recipes.
Keep abreast of what ST's food writers and other gourmands have been eating through ST Food's social media section.
Use the handy search tool located at the top of the page to navigate the site for ideas on where to eat and what to cook.
• Follow Rebecca Lynne Tan on Twitter @STrebeccatan