Devil in a Red Velvet Dress

I'm sitting on my bed eating the last slice(s) of frozen birthday cake. I'd stashed a few slivers of my ultra-rich devil's food cake in the freezer in case I had a "chocolate emergency." Guess what? For me, blogging about carob constitutes a two-slice chocolate...

Byron’s Butter Chicken

In our family the birthday boy or girl gets to pick whatever they want for dinner regardless of what the rest of the family thinks. It doesn't matter how fussy, plain or weird the menu is. Birthday Person picks the meal. Thems is the rules. This...

Black Forest Ice Cream Crepes

Last week, Elizabeth Kricfalusi and I did a blog swap. She bravely told Christie's Corner readers about the challenges she encountered while developing a recipe for crepes, while I told Embrace Adventure readers about workshopping my play. Elizabeth is sharing the recipe for Black Forest Ice...

Lemon-Loaded North African Dressing

These days when you order a salad, the dressings choices are so varied they could have their own menu. But years ago, when I fell in love with this lemon-loaded version, the only competition was -- and had been for decades -- Italian, French, Thousand...

Mysteriously Good Sour Cream Apple Pie

Truth be told, I'm not much of a pie fan. Despite my passion for dessert, I can walk away from most fruit pies without feeling the emotional tug that sends me to the cookie jar like cat hair to carpets. Until a few weeks ago,...

Roasted Pepper Salad

This salad takes almost as long to say as it does to prepare. The full name of this dish is -- deep breath -- Roasted Sweet Pepper Salad with Pine Nuts, Goat Cheese and Basil. Phew! That's practically the whole recipe. Another of Rose Reisman's gems...

Nuts for Snow Peas

Despite my recent obsession with desserts and coffee, I haven't forgotten the poll results. Some of you wanted side dishes, so I'll be serving some up vegetable options over the next week. In winter, I'm happy with some steamed veggies to soak up the sauce from...

Rootham’s Red Pepper Jelly Tarts

If necessity is the mother in invention, then pending company and limited time sire recipes -- some of which are actually worth sharing. One of my favourite spontaneous creations uses Rootham's Tangy Red Pepper Jelly. I'd been given a jar as a hostess gift, and...

Lowering the fat on Honey Carrot Cake

A while ago Lisa emailed me asking how to reduce the fat in baking. One of her favourite loaf recipes calls for an entire cup of oil and she wanted to cut back. For years I've read that you can just replace half the oil...

Dive Right In Hazelnut Tort

Those of you who have a stand-up mixer located permanently on their counter are laughing at me right now. Okay, I can take it. I've earned a collective, "I told you so!" The Viennese torte I made for my sister's birthday required me to whip half...

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