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Spring

Gluten Free Poached Salmon

Dreamy Poached Salmon Do you ever go to bed thinking about the dinner you’ll be having the next day? Yeah, me neither.  I mean, I go to bed thinking about

Chef's Notes

Chef Notes: Tomato Concasse

We go through a lot of tomatoes around here. I make tomato soup, red sauce for pasta, chili, salsa, bruschetta, pasta salads, potato salad, caprese salad etc, etc., particularly when

Articles

What’s So Great About Mint?

Kathy Magilton has the week off but since our gardens are bursting with mint we thought this was a good time to bring back this baby. It was originally published

By Ingredient

Cherry Hand Pies

You’re almost there, the finish line is in sight – it’s the last week of school! In fact, there’s probably so little actual learning going on this week it’s hardly

By Ingredient

Mini Lamb Burger

Esme’s got a new obses­sion with favourites. “Who do you love more, Julian or me? If you had to choose!”  To which I reply, “Nice try, small fry, I don’t have to choose.”

By Ingredient

Quick Strawberry Jam

I’m feel­ing like a bit of a cheater this week. While all the par­ents I know are rapidly dete­ri­o­rat­ing in an end-of-the-school-year death spi­ral, I’ve got a bounce in my step. Many of you

By Occasion

Lisa’s Letters Home: Chocolate Pavlova with Balsamic Strawberries

When I first moved to England in 2000, I used to spend a lot of time watching the food channel (Carlton back then, I think.) I didn’t really get out

By Meal Type

Fruit Salad with Cardamom Cider Dressing

When we decided to have a week com­pletely devoted to sal­ads I knew I couldn’t make a green salad. After all, Ceri is the queen of the green salad. I mean the lady has cor­nered

Chef's Notes

Chef Notes: Baked Risotto

Well I scorched it again. Not the oven baked risotto. That worked perfectly. But I burned my balsamic reduction that was supposed to be drizzled over the macerated strawberries being

Articles

What’s So Great About Adzuki Beans?

Oprah and Dr. Oz say adzuki beans are one of the super foods we’re not eating. Okay, have a great week, everyone. Oh, all right… for those of you who

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