RECIPES
How we eat and what we eat is foundational to who we are, it defines us.
Words about food, c’mon! Ancient books are so full of knowledge it would take more than a lifetime to learn about all the wonderful things that grow on this blue ball we all live on.
I hope you’ll engage and together we can explore the infinite possibilities… all written down in the form of recipes.
Chocolate-Dipped Frozen Bananas
from Heydays at the June Motel We were looking for an easy made-in-advance dessert and took inspiration from one of our favourite television shows. If
Roasted Chicken with Clementines
from Drink I am not a cook. Writer Jake MacDonald, my late sweetheart featured in DRINK, used to enjoy cooking me fish, with potatoes—he was
BBQ Potato Skins
from The Big Book of Barbecue on Your Pellet Grill BBQ Potato Skins are a delicious and hearty appetizer that combines the savory flavors of
Doodh Cha (Milk Tea)
from Meena Can’t Wait When I was little, my nanu (whom I called Api) introduced me to doodh cha, just like Meena’s nanu did. Our
Spiced Strawberry-Rhubarb Cobbler
from Mad Love Chef blends his heritage with readily available spring fruit. Ingredients 2 Tbsp butter 4 cups strawberries, hulled and quartered 1–2 stalks rhubarb, cut into
Thai Chicken Salad
from Best of Bridge: 5-Ingredient Cooking Enjoy this simple, fresh and crunchy salad that gets plenty of flavor from grocery store conveniences. Ingredients ½ cup
Traditional Newfoundland Raisin Tea Buns
from What If Your Mom Made Raisin Buns From Bonita’s Kitchen: These tea buns are quick and easy to make. If you are expecting company,
Whipped Feta with Roasted Garlic and Tomatoes
from Chark Sauce & Spice Co. While on our honeymoon, partially in Greece, we noticed the myriad of ways the local eateries utilize dill. What
Scumbo: Dad’s Gumbo
from Matty Matheson: A Cookbook This gumbo is another one of my dad’s favorite things to make. It’s one of those dishes that really speaks
Roasted Pears Stuffed with Ricotta
from One Pan I love baking with ricotta. I think it’s my Russian roots speaking. There’s a similar dairy product that is very popular in
Brioche French Toast with Berry Compote
from Kovacic Truffles Make yourself and others feel special with this delicious French Toast recipe, accompanied with a tasty berry sauce drizzled with a Bourbon
Green Awakening
from The Love of Cocktails During the COVID lockdown, I got really into using the leftover tops and bottoms to make syrups for my cocktails.
Harissa Shredded Chicken Lettuce Wraps
from Yalla, Let’s Eat! I absolutely love using harissa paste to marinate and flavor almost anything. It is such a versatile flavor enhancer and I
Taco Cakes
from How To Cake It These mini tacos are made with Chocolate Cake wrapped in tortillas sprinkled with a sugar and spice mix, then filled
Rellenong Bangus
from A Taste of Empire Perhaps the loveliest compliments I’ve received when making this recipe is that the dish reminds people of the rellenong bangus
Loaded Tortilla Bowls
from PlantYou: Scrappy Cooking Get ready to take the art of the edible bowl to a whole new level with this loaded burrito– inspired masterpiece.
