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Red River Snack Crackers
Red River Snack Crackers

These little crackers pair beautifully with cheeses, pickled vegetables, cured meats, jams and preserves. They are full of cracked whole grains and flaxseeds for extra crunch. The best thing is that t…

Jamaican Chicken Curry
Jamaican Chicken Curry

Curry flavours vary from region to region and Jamaican curries definitely have their own, distinct flavour. Liberal use of coconut milk, allspice in the curry blend, and the sweet and kick of spicy sc…

Make It! Jamaican Curry Powder
Make It! Jamaican Curry Powder

Jamaican curry powder has a distinct flavour profile that sets it apart from other curry powders that you may have tried. The presence of allspice is the main difference. Without allspice, it just is …

Make It! Dijon Style Mustard
Make It! Dijon Style Mustard

Dijon has been a mustard making centre since the Middle Ages. Traditionally it is made exclusively of brown mustard seeds soaked in verjus, the acidic juice of unripened grapes. For the sake of availa…

Maritime Seafood Chowder
Maritime Seafood Chowder

This soup is not thickened with any roux or starch. It’s thick and rich because it is loaded with seafood, vegetables and cream. Wine, herbs and delicious shellfish make a heady aroma that pictures …

Your Daily Bread
Your Daily Bread

This is an essential, fundamental loaf of bread. It’s the type that you will want to make a sandwich with, or some toast in the morning. It’s humble and unintrusive. There are no seeds or flavours to …

Pad Ka Prow – Thai Beef and Basil
Pad Ka Prow – Thai Beef and Basil

This dish can be made with strips of beef or with ground beef, chicken, or pork. Th main ingredient is really the basil. It’s not the usual thai basil, with the purple stems and large shiny leaves. Th…

Shakshuka with Feta and Olives
Shakshuka with Feta and Olives

You can make this for an elegant brunch for company or you can eat it while hungover in your pyjamas. Either way, this is a delicious and easy way to start your day! The eggs will satify your hunger a…

Wild Rice and Chicken Soup
Wild Rice and Chicken Soup

If you’re traveling in Minnesota, you will see a version of this delicious soup served in many different restaurants. Wild rice is definitely a local delicacy, with a nutty, woodsy, flavour and a che…

Gai Lan with Oyster Sauce
Gai Lan with Oyster Sauce

This is a Chinese restaurant classic. Gai lan is available at most Asian markets, but in a pinch, rapini or Italian broccoli will be just as delicious. The sauce is simple. Oil is infused with garlic …

Make it! Hawayej – A Yemenite Spice Blend
Make it! Hawayej – A Yemenite Spice Blend

Fragrant, colourful and warming, this is a great spice to use with chicken, fish, soup, and stews. I’ve even heard of people putting it on their oatmeal in the morning! In my opinion, this delicious …

Roasted Squash Soup
Roasted Squash Soup

Ripe, plump, and plentiful squash and pumpkins signal the beginning of fall and cooler weather. A great way to use them up is in spicy, aromatic soups, like this one. I have made a simple purée…

Celery Soup with Stilton and Walnuts
Celery Soup with Stilton and Walnuts

A chef at a restaurant that I worked at, years and years ago, made this soup and I fell in love with it. He said that it was on the menu of the Orient Express in the 1920’s. I’m not sure how I would g…

Tonkatsu – Japanese Style Pork Cutlet
Tonkatsu – Japanese Style Pork Cutlet

Yoshoku is a category of Japanese cooking that originated just before the turn of the 20th century, when Japan was opening up to foreign trade and influence. The dishes are Japanese takes on European …

Beef and Apricot Tagine
Beef and Apricot Tagine

The fragrant aroma of a tagine slowly cooking is one of my favourite cooking highs. Yes, I have those.   If you don’t have a tagine to cook it in, make sure you cover a large casserole tightly with f…

Thai Larb – Isan Style
Thai Larb – Isan Style

If you’re looking for something that’s fast, flavourful, and a change-up from your routine, I highly recommend making a larb. I’ve used ground pork in this version, but larb can be made from any grou…

Korean Fried Chicken Pops
Korean Fried Chicken Pops

Make this tangy, spicy Korean finger food instead of wings or Southern fried chicken if you feel like changing things up. When you trim the legs and remove the tendons, you can push the meat up to th…

Gyozas – Japanese Cabbage and Pork Dumplings.
Gyozas – Japanese Cabbage and Pork Dumplings.

I love dumplings, they are among my favourite things. These are a favourite among favourites. The cabbage keeps them light tasting and the flavours of garlic and ginger are always mouthwatering, toge…

Olive Fougasse
Olive Fougasse

Fougasse is a bread found in Provence which has its roots in Ancient Rome. Similar types of bread were cooked on the hearths of homes all throughout the Roman Empire and foccacia is the Italian versi…

Juicy BBQ Meatloaf
Juicy BBQ Meatloaf

Meatloaf is pure comfort food. Adding a southern bbq flavour will make it a smash hit with your friends and family. Here’s what makes this recipe rise above the rest: A 50/50 blend of beef and pork …

Damn Good BBQ Sauce
Damn Good BBQ Sauce

I’ve played around with making my own BBQ sauce for years. I found that simple is best. This sauce has great flavour, tang and stickiness without using a long list of ingredients. It’s also a great b…

Persian Beef and Green Bean Stew (Khoresht Lubia Sabz)
Persian Beef and Green Bean Stew (Khoresht Lubia Sabz)

Persian stews are rich, fragrant, complex and subtle. What’s even better, they are very economical, with simple ingredients. All of the fancy flavour comes the layering of flavours as you add ingredi…

Make it! Advieh
Make it! Advieh

Advieh is a spice blend that appears in a lot of Persian dishes. It can vary from region to region and from family to family. I’ve put together one that covers a lot of bases and it will add the subt…

Steamed Cinnamon Apple Pudding
Steamed Cinnamon Apple Pudding

Steamed puddings are a wonderful way to use seasonal fruit in a knock out dessert. They are very popular in Britain and are beginning to make inroads in other parts of the world. They are as satisfyi…

Traditional Custard Sauce
Traditional Custard Sauce

A silken, pourable, sweet and creamy custard sauce is a thing of beauty. I am a bit of a purist and my recipe does not use corn starch to thicken. Thickening of the sauce is achieved from the slow co…

Chai Tea Panna Cotta with Ginger Apricot Purée
Chai Tea Panna Cotta with Ginger Apricot Purée

I love making panna cotta. It’s my go-to dessert. It’s simple to put together, and leaves you free to make your other dishes without a lot of fuss and mess. Make sure to give yourself enough time to …

Make it! Za’atar
Make it! Za’atar

Make a jar of za’atar and you will find yourself sprinkling it all over the place. It gives a nutty, herbal crunch to pita bread, hummus, baba ganoush, pan roasted chicken, salads…I’ve even sprinkl…

Curry in a Hurry – A Fast and Easy Beef Madras
Curry in a Hurry – A Fast and Easy Beef Madras

This recipe goes against everything that you’ve ever heard about cooking chuck roast beef, or even a curry, but it works and it’s a wonderful time saver. There is always the option to do the traditio…

Chicken Paprikash with Nokedli
Chicken Paprikash with Nokedli

Not all paprika is created equal. To get the real flavour of a Hungarian Paprikás Csirke, make sure you get a good quality Hungarian-style Sweet Paprika. Another note, if you don’t have a nokedli m…

Fresh Pasta with Pancetta and Tomato Sauce
Fresh Pasta with Pancetta and Tomato Sauce

There is really no comparison between freshly made pasta and dried. The fresh noodles have a satiny and gently yielding texture that comes from thorough kneading, lamination and the perfect ratio of …