Staunch fans will recall that I shared a recipe/blueprint for French Onion Smashed Potatoes not long ago. And I suggested that you start by brushing up on your onion caramelization technique by revisiting Natalie’s French Onion Soup recipe…Read More →
I’ve been pretty hard on Loblaw’s over the past year, in reference to the mega chain’s re-fusal to lower food prices amid reports of a string of increasingly profitable fiscal quart-ers. But I feel it’s only fair to report good Loblaw’s news, too…Read More →
Not really a food thing at all. But… What would you think if you saw a random online headline that announced: ‘a pasta so tiny you can’t see it with the naked eye’? Nanopasta is not for eating, but has many potential uses elsewhere in our lives…Read More →
I was genuinely surprised so many Millennials (and even younger-generationals) knew who Jamie Oliver was! I recently posted about his latest cook book, and his impending 50th birthday. Now, I’ve found some of Oliver’s fave food shopping tips…Read More →
Ask any Philadelphian… There’s only one ‘right way’ to make a Philly Cheesesteak (PCS): With thin slices of choice lean beef. So where is Lindsay Funston coming from, suggesting chicken may be better than beef in a Philly Cheesesteak?Read More →
I can’t say enough about recipe ideas that are easy, fast, foolproof, inexpensive and ultra-versatile! Today we present another one that embodies a whole flock of food-forward con-cepts: Loaded, ‘swicy’, adaptable smashed potatoes!Read More →
Are you concerned with the cleanliness and air quality of your kitchen? You might be surprised to know that Air frying is the least-polluting cooking method you can use. The rest produce varying levels of visible and invisible contaminants…Read More →
Jamie Oliver didn’t go away after his burst of popularity and celebrity status Back around the Millennium. He just got to work building a culinary empire. Now, as Jamie Oliver tours to promote his latest book book, he reflects on Home Cooking in the 21st Century…Read More →