from Today’s Everyday Slow Cooker When you’re making a pot roast for a small household, either buy a large roast and cut it in half (freeze what you don’t need) or look for smaller cuts of beef. The butcher will often cut one for you, if you ask. This recipe was a real hit with […]
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During the holiday cooking extravaganza, utilizing all the tools at our disposal in the kitchen is key to keeping your sanity intact. Donna-Marie Pye, author of cookbooks, cooking school instructor and shop owner, has packed scrumptious recipes into this book to help make that happen. https://relishcookingstudio.com/ I love my slow cooker and trying Donna-Marie’s use
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Canada’s food history is a landscape of meat and potatoes cookery. And it’s stayed the course since 1831, the year The Cook Not Mad — our country’s first Canadian cookbook — was published. At its core, true Canadian cuisine is about taking it low and slow in the kitchen: breaking down whole foods and letting them work
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Barr’s story doesn’t start in a culinary classroom — it starts in her childhood home, where at the age of thirty, she became a live-in caregiver to her mother. It was then that she realized the one thing she didn’t know how to provide for her mom: the traditional Jamaican food she knew and loved.
from My Ackee Tree My mum’s strong hands on top of mine. I’m eight years old, and she’s showing me how to press a mixture of flour and butter onto warm apples. I can smell cinnamon and nutmeg. Feel the soft skin of her inner arm against mine as the indentations of my fingers appear
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I love learning the inspiration that gets a chef’s engine running and why they put the gruelling effort into a career that has long hours, workplace challenges and has taken a huge hit in the past few years. Instead, ask yourself the same question chef Suzanne Barr did…why do you cook? Because it makes you
I met author Deb Rankine while running cooking schools for Loblaws and Deb was a welcomed instructor. Thanks to our mutual friend and pastry chef extraordinaire Lois Alexander, I came across Deb’s cookbook. And I’m so glad I did – it’s packed full of truly Canadian dishes that you’ll make over and over again, because
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from Truly Tantalizing Canadian Cuisine After the big festive dinner had ended, there was always an abundance of dark meat left over that Mom would cleverly morph into lunchtime creamed turkey over hot buttered toast. Here’s my 21st-century redo of Mom’s recipe using fresh turkey breast meat, and without the dreaded can of sliced mushrooms
In Best of Bridge Everyday Celebrations, you’ll find 125 brand-new recipes designed in the Bridge style you’ve come to know and trust, now in a beautifully updated hardcover format. We’ve also included more photographs than ever, with more than 80 vibrant full-colour photos that bring the recipes to life. Best of Bridge Everyday Celebrations brings all the recipes,
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With the holidays approaching, we all need inspiration to put something familiar yet a little different in front of our guests. In our house, special days include a big breakfast and a late afternoon dinner, and the in-between hours sees platters of food being added to the table for people to snack. So, when I
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