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.
from British Columbia from Scratch I enjoyed many versions of baked eggs, or oeufs en cocotte, during a summer in France where they often served
from The Oyster Companion This stuffing is perfect to accompany a Thanksgiving feast or as a dish on its own with a side salad and
Stuffed Baked PEI Potatoes with PEI Lobster
from Tourism PEI Ingredients: 4 PEI potatoes ½ cup Cheddar cheese, grated 2 tbsp sun-dried tomatoes 2 slices bacon, fried and crumbled herbs – dill,
Caesar-Style Steamed Mussels + Soft Shell Clams
from Canada’s Food Island Total time: 20 minutes 4-6 servings Ingredients 2 lbs mussels, rinsed and debearded 2 lbs soft shell clams, rinsed ½ cup
Michelle’s Potato Salad
from Terry Fallis Here’s a family recipe from my sister-in-law for potato salad. It’s become a staple summer dish for us for many years now.
from Coconut Lagoon Kakkan means “chili-based” but this dish isn’t super fiery, as one might think. The dominating spice, Kashmiri chili powder, is quite mild
Cedar-Planked Prime Rib Roast of Alberta Beef
from Food Artisans of Alberta An instant-read thermometer guarantees you’ll get this right. And, when using the cedar plank, you may need to turn it
Spicy Potatoes and Bell Peppers
from A Spicy Touch These are a great accompaniment to any dish and Noorbanu enjoyed them with Meat Cutlets and a green salad. Time: 30-40
Lamb Ribs with Garlic, Ginger, Lemon & Soy Sauce Baste
from Smoking Foods Because lamb ribs can be very fatty, I use a tart and salty rub and basting mixture to cut the richness. The
Pork Chop Parm from the Farm!
from G’day Ingredients 4 Pork Chops 1 Green Pepper (chopped) 1 Red Pepper (chopped) 2 Medium Sized Onions (sliced) 3 Portobello Mushrooms (sliced) 4 Cloves
from Bread & Water I ate this succulent bean dish in a small traditional comidas in northern Spain, where cooks make the most of their
dee’s Pizzeria Pizza
from Bread & Water I make roasted tomato sauce each fall and store it in the freezer for instant anything! Spread out the work over
The Tea Room’s Cheddar Tomato Quiche
from Only in Saskatchewan This quiche was a Tea Room favourite that regularly appeared on their feature menu, showcasing ripe red Roma tomatoes sourced locally
Insanely Good Mexican Grilled Corn (Elote)
from Eat More Plants Mexican grilled corn? That seems like a fun idea. Never mind the fact that using sweet corn isn’t really authentic. Because
from Extraordinary Ornamental Edibles Making herbal-infused vinegars is almost a rite of passage for novice gardeners, but just be sure you have a plan for
Gord’s Mediterranean Walleye Supreme and Avocado & Grapefruit Salad
from Northern Ontario Culinary Travel I cook up a special Mediterranean Walleye recipe that is not only “out of this world” in terms of taste,