My earliest memory of a meat pie takes me back to the 70s when my mom would make her annual tourtière for Chr

Farinata origins are centuries-old and beloved street food of the Genoese. But wait, in Nice, it’s calle

The first time I snacked on an edamame pod was when we lived in Asia (gosh, that's over 11 years now!).  Mr.

Do you recall eating your first pecan pie?  I sure do!  I was a young kid traveling with my siblings and par

Ever take a walk in the forest in the Spring and notice young shoots of unfurled ferns?  If you have, it's a

A Caesar, a classic Canadian cocktail, is as popular as its American counterpart the Bloody Mary.  So what's

This dish is inspired by the Argentinian stuffed flank steak called Matambre. The steak is marinated for a few

My paternal grandmother was the queen of doughnuts!  Hers was the precursor to what Canadian's lovingly call

Best ever, you ask?  Well, in my humble opinion, yes.  But let's be perfectly honest, EVERYONE has said at o

Italy’s gnocchi gets worldwide recognition and while most recipes call for potato and a little flour, th

Pan con tomate was served on waxed brown paper with a spoonful of sea salt on the side. Some places use a clov

This isn’t your typical BLT sandwich as it uses eggplant bacon. A perfect option for those wanting less

When thinking about what appetizer to serve, most cooks don't consider using cabbage and even less think about

What makes a salad stand out? Last night, fondly enough, as I was preparing a salad (it was a scorcher of a da

Pearl couscous is also known as Israeli couscous and is larger than regular couscous with a slightly chewy tex

Most people associate Spring vegetables with asparagus, leeks, rhubarb, ramps, and peas.  But for a very brie

Monkfish is dense, sweet, and very similar to lobster in both flavour and texture.

A chowder is simple and delicious. It’s hearty enough to satisfy one’s appetite and easy on the po

My mother in law, Aida, is visiting from England and has been with us for the past 12 days. It's been a whirlw

Mac n' cheese (aka macaroni and cheese) has been around since the 1930's and I grew up with it; both the boxed

As a regular reader, you know how much I love our local farmers' markets.  There's always something new and i

Pesto is perfect as a base for pizza, as a dip, mix in with mashed potato, in a pasta salad, thinned out with

A tagine, the conical shaped cooking vessel, is traditionally made out of clay and was first used by North Afr

Pizza is a centuries old meal although 2,000 years ago it looked more like a flatbread with olive oil and chee

Summer squash is available all year round which may confuse people. The name refers to a squash harvested when

Do you remember eating cauliflower when you were a kid?  I do.  My favorite was smothered in my mom's homema

Do you ever wish you could turn back time?  I do, not to alter events but to be more inquisitive with my elde

Although it's been 7 years when we last lived in Asia, the memories live on today whenever I cook a meal using

It’s a grain that’s often overlooked but barley’s health benefits are numerous. I use it in

Easy to make; my three favorite words. In my culinary world, nothing pleases me more than to whip up an elegan

The other day it was chilly outside (read: freezing!) and Mr. S wanted to know what was for dinner.  After sp

When a recipe calls for a small amount of sour cream I feel my shoulders slump.  For me the thought of having

Devil's food conjures up something sinister.  We're all familiar with deviled eggs, devils on horseback (date

Antipasto (Italian - before the meal) simply refers to the dish that precedes all the others to come. It shoul

Soup has been around for centuries and previous generations did not use a recipe. They simply dumped various i

Pork belly, in case you’re wondering, is where bacon comes from. Bacon and pancetta is the cured result.