Its time to plan your garden and what you’ll want to yield later this summer. Along with the traditional seeds, include some herbs that you use all the time: parsley, dill, basil, chives, etc. Whether you have a large farm garden or a small pot garden on your balcony, herbs give your summer dishes a […]
from Culinary Herbs Haydari (hay-dar-ee) is a Turkish yogurt sauce or dip, delicious as meze (appetizer), with meat kebabs, meatballs called kofte and pita bread. Prepare sauce a couple of hours ahead of time for best flavour. Makes 4 servings Ingredients: 2 pounds whole “rainbow” carrots (about 2 bunches, approximately 12 carrots) 1 tablespoon sunflower
Roasted Whole Rainbow Carrots with Haydari or Cucik Sauce Read More »
I stumbled upon Jennifer Robson’s books with Somewhere in France and have read everything she’s written since, including her latest book, Our Darkest Night. Upon reading The Gown, I was delighted to see a chicken recipe in the book and thought I’d share my love of this author’s books with you. Jennifer is a long
from Jennifer Robson, The Gown My mother made a version of this in the 1970’s; I have updated it with ingredients that are readily available today, if not necessarily to cooks of 1947. This is the dish that came to mind when I tried to think of something that Miriam would have made, and though
Grand-Mere’s Friday-Night Chicken Read More »
Gastro Grilling is for everyone who loves to fire up the grill at any time of the year and turn an everyday meal into a gastronomic delight. This must-have book features recipes for great-flavoured steaks of beef, veal, pork, lamb, and game – the essence of grilling. And there are plenty of tasty chicken recipes and desserts,
Stephen Barrett is the chef bringing you this curated box that has everything you need to satisfy your sweet tooth and give you a spicy kick. It comes with a range of items to help make the perfect date night meal: an oyster shucker to help prepare a pre-meal appetizer, hot sauce to spice up
from Seasoned Plate This is a take on an Italian classic. It’s rich and creamy, versatile, and very delicious. Let’s learn how to make fancy restaurant quality meals at home! Serves: 2 people Prep time: 15 minutes Cook time: 30 minutes Ingredients: 6 large Sea Scallops (3 per person) – this can be substituted with
Risotto and Seared Scallops Read More »
Every once in a while, you come across a personality that intrigues you. Chef Stephen Barrett is one of those people. Highly visible in the Maritime culinary and media world, Stephen’s trajectory to that place has been fascinating. From growing up in Labrador and going to university in Nova Scotia, his culinary life began in
from Gastro Grilling I love burgers! I love ‘em so much I wrote a whole book on the subject. I even went as far as securing a Guinness Book of World Records entry for the World’s Largest Commercially Available Hamburger. At the time, my record stood at 590 pounds (268 kg). https://www.worldrecordacademy.com/food/largest_hamburger_world_record_set_by_Chef_Ted_Reader_101685.htm#:~:text=Largest%20Hamburger%20%2D%20world%20record%20set%20by%20Chef%20Ted%20Reader&text=TORONTO%2C%20Canada%20%2D%2D%20Chef%20and,record%20for%20the%20Largest%20Hamburger. For me, the
Stone-Grilled Butter Burgers Read More »
Spring is here and it’s time to brush off the winter blues with cleaning up the barbecue and entertaining outdoors. To get you started, BBQ Master Ted Reader provides you with the information and delectable dishes to inspire your new season of grilling in this cookbook. With 21 cookbooks in production and owning 75 grills
