Here’s another great Italian dish that home cooks often avoid because they think it’s too exotic or complicated. I think it’s a great alternative to the usual Roasted or Fried Chicken and carries with it a nice ‘fine dining’ cachet. For the cook, it’s quick and easy and pretty much foolproof…Read More →
On the weekend, we inaugurated a new series – Classic Dishes made easy. We’ll follow up the initial offering, Pasta Primavera, with another Italian favourite, Spaghetti Bolognaise. It’s a benchmark and a standby for many when they try a new Italian restaurant – and it can be a staple for you!Read More →
All play and no work makes Jack (O’Lantern) a dull Gourd. If you’ve been going out several times a year to buy cans of Pumpkin Purée for holiday feast day pies, stop! It tales only a little effort to turn your Hallowe’en Jack O’Lantern into a year’s supply of pie filling in-the-raw.Read More →
Some of the most exotic-sounding and most delicious-tasting dishes we every come across are actually quick and easy to make. You just have to know how! So, I’m starting a series today revealing the secrets behind some of the world’s most famous dishes in hopes that you’ll try them…Read More →
Edible flowers burst on the scene a decade ago as garnishes on Classic French and Nouvelle Cuisine dishes. But their use goes way back, some – like Lavender – for hundreds of years. And you can actually grow many at home or gather them in the wild, depending on where you live. Read More →
Pumpkin Pie Spice (PPS) has taken over the foodie world like no other fad in living memory. As I said in a previous post, it’s everywhere this fall. But I have come across some really good implementations of PPS which I’d like to share with you now. And some don’t even involve Pumpkin!Read More →
It’s all over the place this fall… Pumpkin Pie Spice is taking over baked goods, beverages and even the air freshener sector. What’s the attraction? Nothing less than a unique, sweet/savoury/nutty combination of flavours that says, “More!” in every language known to the culinary world…Read More →
With every Thanksgiving – heck, with every family feast day – comes the spectre of lumpy, odd-tasting or just really awful Gravy. In answer to several inquiries I received in the past 48 hours, I feel it is my duty to share my Chef Secrets for Perfect Gravy. It’s just the right thing to do…Read More →