Bake with abandon!
I’m not one for culinary deception. I have never understood why anyone would slip perfectly good spinach into brownie batter or sneak astringent cauliflower into banana muffins. Not only do the flavours conflict, such subterfuge gives respectable vegetables an inferiority complex. So, let me be perfectly clear. When I …
Some days you just have to take a deep breath and say, “Well, it tasted great!” The day I broken open my stash of preserved lemons was one of those days. With bright yellow lemons and deep green mint, I thought I could turn out …
Winter has returned with a vengeance, Dumping great soggy clumps of slush on our heads. In the face of this penetrating cold, I don’t want hot soup. I don’t want great steaming mounds of comfort food. I want warm temperatures and sunshine. And I want …
Yesterday was Family Day here in Ontario when everyone gets the day off to hang out with their loved ones. With yet another forecast snow storm threatening to turn what should be a laid back provincial holiday into a muscle-abusing Shovel Day, I decided to …
In the comment section recently, Leslie asked about eggplant. She’s tired of it drowned in tomato sauce or swimming in oil. Joe Girard of Rouxbe Online Cooking School provided some great answers, but even his professional advice didn’t get me off the hook. I’d promised …