from Baking Wisdom  A napoleon and a mille-feuille are virtually the same dessert of layered pastry and filling, but a napoleon is an individual pastry

from Sweetness At our house, we love gathering family and friends together to share meals, and one of our favourites is pulled pork. Blade in

from The Mermaid Handbook This style of lasagna is common in the regions of Brittany and Normandy in France, which is much like Nova Scotia

from The Ocean Wise Cookbook 2 Recipe is courtesy of Rob Feenie of Cactus Club Café: I love summer barbecues, and this salmon dinner is

from Gather  Halloumi is a salty Middle Eastern cheese that handles heat well. Pomegranate molasses (which is essentially reduced pomegranate juice) can be found in

from Power Plants Many of the preparations in this book are made with dried herbs, so if you’re growing your own, you’ll need to get

from Sa Boothroyd Gallery Sift: 2 cups flour 4 tsp baking powder 1/2 tsp salt 1/4 cup sugar Grate into mixture above: 1/2 cup frozen

from Eat Delicious The first time I traveled to Paris I lost my food mind. Literally. Like, it might still be there, livin’ it up

from The Art of Cooking When we talk about Jamaican cuisine, the first thing that comes to mind is Jerk Chicken – a style of

from Von Slick’s  Ingredients 400 g linguine  1 tube Von Slick’s Olive Tapenade  100 g shrimp Kalamata Olives Feta Cheese Cilantro (Optional) Lime Squeeze Directions

from The Foods of Newfoundland and Labrador Early century Newfoundland cookbooks did not include a recipe for Jiggs Dinner as no respectable housewife would need

from A Rising Tide Good food doesn’t need to be complicated, and fiddleheads are a prime example. Whether you’ve sauteed them in olive oil with

from The Jamie Kennedy Cookbook This dish is usually associated with spring. There was a time when spring was the only time of year you

from Hot Cross Buns for Everyone These hot cross buns have a Caribbean twist with some added ingredients that make them moist, flavourful and a

from The Whole Hog & Emily Richards Pork roasts are a wonderful entertaining dish to feed a crowd. They are lean and soak up all

from Spoil the Dog Ingredients: 4 cups warm water 1 cup sunflower oil 1/2 cup carob powder  1 tablespoon vanilla 1.5 cups Peanut Butter (no xylitol)