from French Food for Everyone: Dinner Papillote (Pap-ee-ot), Ratatouille (Rat-a-too-ee).  Are there more fun words in the French language? (Actually, if you ask my students,

from Tales From Under the Rim Love Tim Hortons’ iced coffee?  Try making it yourself, playing with the ingredients and portions to get it exactly

from For Maids who Brew & Bake In 1611, Sir Hugh Platt (London) wrote in “Delights for Ladies to adorne their persons, tables, closets and

from Mojo Jojo’s Pickles  Serves 1 INGREDIENTS 1 Key lime or ReaLime® (to taste) Caesar spice mix or celery salt 4 oz. Clamato® Original 1

from The Wholly Book of Menus The terms Piri-Piri, Peri-Peri and Peli-Peli can be used interchangeably. Piri-Piri is the correct Portuguese spelling, while the other

from Cocktail Bomb Shop The Pina Colada Cocktail Bomb 200-250 ml of sparkling waterPina colada cocktail bomb1-2 shots of rumFresh pineapple slices Add sparkling water

from The Bar Chef  Symphony #5 Adapted from a drink I dreamed up while giving my son a bath – I smelled his cucumber and

from The Bologna cookbook INGREDIENTS • 1 slice bologna (1/8” thick), julienned • 1 tbsp olive oil • 1 tbsp butter • 2 tbsp finely

from Eating These Foods Make Me… Why not make it even more fun by throwing a pizza party and get the whole family involved. Set

from New Brunswick’s Mermaid, Crystal Richard  Servings: 2 servings INGREDIENTS 1 cup of cooked New Brunswick Coldwater Shrimp  1 baguette or 2 croissants or 2

from Dreena’s Kind Kitchen Calling all avocado lovers! Use as is for an all-around rich yet punchy dressing. Or, amp up the seasonings (as noted)

from Honey Although these little skewers make for a great cocktail item, they can easily be made larger and served as a starter or part

(or chicken/pork/tempeh) from Beary Berry Honey  This is an easy-to-make version of the Chinese take-away favourite. Adapted for Porkapalooza from a recipe by Elaine Wilson. Serves 4 to

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. 

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

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