from Great Scoops With Little Italy as our neighbour, we celebrate the annual Italian Week festival by turning our entire ice cream cabinet into one

from Eat, Leo! Eat! This recipe is not only delicious, but you put half the sauce away for a future meal! Ingredients Instructions Heat olive

from Eatertainment  A casual al fresco luncheon is all about lighter, less complicated recipes. But of course, we love to add a touch of flare

from Alice Fleck’s Recipes for Disaster Here’s a favourite recipe of mine for salted chocolate chip tahini cookies, which I bake all the time. Like

from Cake & Loaf Let’s be honest, everything’s better with bacon – real bacon from your local butcher or, even better, bacon cured at home.

from Kitchen Bliss  Juicy, ripe peaches with salty ham, garnished with peppery leaves of basil, is summertime in a mouthful. It makes an elegant plated

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