Fried Rice - © timlawrence.me

Got leftover rice? Or do you just have a hankering for Asian comfort food? Bring two and half cups of water to a rolling boil (no salt!) and pour in a cup of dry White Rice. Or Jasmin. Or whatever kind you like… Give it a stir, cover the pot, turn off the heat, and let it sit, without interference, for half an hour…Read More →

Montreal Poutine - © midnightpoutine.ca

Poutine is one of a very few foods that can claim to be truly and totally Canadian in origin. Like Butter Tarts, Tourtiére and Beaver Tails (the pastry, from Ottawa; but more on that in a future post!). Today, we’ll delve into the origin of this heart-attack-in-a-bowl and show you how to make it right!Read More →

Biscuit with Butter

Call them Tea Biscuits, Butter Biscuits, Baking Powder Biscuits or just Biscuits… They’re all essentially the same thing, and they represent a culinary tradition that has been spread around the world by British emigrants.Read More →

Porridge in the bowl © www.maggiejs.ca

Yes, good old oatmeal! Soul of the Highlands! Heart of the Haggis! Curer of many ills! And it might even lower your cholesterol! Oats have been a staple in the northern parts of the British Isles for centuries, simply because no other grain would thrive in their gloomy climate and short growing season.Read More →

Grab the ketchup bottle! We’re taking a joy ride on the Toasted Cheese Express! We’re not only going to look at new things to put in them, but new ways to cook them. And I guarantee everything we make today will be great with our beloved Red stuff!Read More →