Roasting is probably the optimum way to cook your veggies. But many cooks try the tech-nique and abandon it – because their roasted veggies turned out yucky. Turns out there’s a key factor in the process that defines success or failure…Read More →
Kraft has just announced a new Mac and Cheese product – without the Mac. It’s of-ficially dubbed Kraft Mac & Cheese Cheesy Ramen. And it’s more than just another new M&C format. It’s the first shot in what could be an all-out invasion of the Ramen ‘space’…Read More →
We often talk about pasta as a ‘blank can-vasses’ on which the creative cook can paint their own personal flavour picture. But po-tatoes are just as versatile! And today’s recipe demonstrates beau-tifully how spuds can soak up flavour…Read More →
It’s apple season. Every recipe website is offering armies of Apple Recipes, both new and traditional. And all the sites have their own idea of what’s the best apple to cook with? That wasn’t an issue when I learned to bake…Read More →
Empty, discarded plastic water bottles are the most invasive ‘trash’ pollutant known to hu-manity. Billions – perhaps trillions – are floating in our oceans. But science may have found a new way to recycle them – into a versatile food product!Read More →
Anchovies are near the top of my personal ‘AVOID’ list. Not because of their flavour, but their intense fishiness. And I’m not alone. Millions of other folks around the world hate them, too. But I might grow to love anchovies without the fishiness…Read More →
Say, ‘German food’ to most folks and they’ll immediately conjure up images of heavy, meat-forward dishes. Due to that common perception, vegetarians may discount Ger-man food out-of-hand. And that’s a real shame, especially during Octoberfest!Read More →
Celeb Chef Emeril Lagasse is one of the orig-inal cooking-show hosts at The Food Network. He’s from New England, but he has lovingly espoused the Cuisine of New Orleans. And there’s one simple flavouring Emeril says he ‘can’t live without’…Read More →