Baking
Blueberry Cobbler with Buttermilk-Brown Sugar Biscuits
Blueberry cobbler, bubbling with dark berry juices, topped with craggy buttermilk biscuits sweetened with brown sugar, is an …
Cooking in Season
Wild Salmon with Mango Ginger Topping
Wild salmon topped with delicious Vietnamese flavours: mango, ginger, chili, cilantro, lime and fish sauce. Salty, sweet, tart and full of flavour.
Events
Announcing the Winners | Cooking Class Giveaway
It’s time to announce the giveaway winners! Can I just say that I am THRILLED by the response! …
Cooking in Season
Pumpkin Seed Salsa | Cooking Class Giveaway
When the folks at Rancho Vignola approached me to sponsor another cooking class giveaway for my loyal fans and followers, I immediately knew two things: that I was feeling a wholehearted YES about the idea, and that I was going to launch the giveaway with my dearly-loved pumpkin seed salsa recipe.
Feature Ingredients
And the Winner Is . . .
The winner of the Seventh Annual Rancho Vignola Giveaway, to received a gift basket valued at $100 of …
Cooking in Season
Seventh Annual Rancho Vignola Giveaway!
It’s time, friends! Time for my favourite event of the year on my blog – The Big Giveaway. …
Cooking in Season
Savoury Oatmeal with Spring Vegetables
Savoury oatmeal is a delicious twist on a breakfast classic. Creamy oats topped with any combination of lightly …
Cooking in Season
Sixth Annual Rancho Vignola Giveaway
NOTE: Giveaway now closed Welcome to the the Sixth Annual Rancho Vignola Giveaway! For regular blog readers, you …
Cooking in Season
Freekeh Tabbouleh with Harissa-Roasted Chickpeas
This is a salad to celebrate summer: fresh herbs, ripe tomatoes, crisp cucumbers and fruity olive oil. These, combined with …
Recipes
Kumquat Marmalade Recipe
Many, many years ago, when I was first learning to make jam and preserves, I saw a basket of kumquats in the produce market near where I lived. Always willing to try a new food, I bought the crazy little fruits; later that day I made marmalade with them…
Foodgasm!
What are Curry Leaves? | South Indian Dhal Recipe
Curry leaves are a must-have: their pungent musky citrusy flavour is positively addicting. They are what separates authentic Indian food from the rest.
Baking
Biscotti with Pistachio, Dark Chocolate, and Red Chili
These biscotti with raw pistachio, chopped bittersweet chocolate, and freshly ground red chili are bursting with flavour, heat, and complexity right from the first bite.
