Eat At Home

 

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Summertime and the living is easy. And in the summertime, cooking should be easy too. Happily for all of us, Toronto chef, writer and television personality Voula Halliday has presented us with a wonderful little gem of a cookbook to make it so. Just when you’re thinking your only recourse is to light the coals or phone for take-out, along comes Eat At Home. Continue »



DIY: Homemade Ice Cream Sandwiches

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Finally the weather gods are smiling on the good citizens of Ontario. When the warm weather is upon us, our culinary inclinations turn to the great outdoors; to snack foods that are easily transportable via the cooler to parks and beaches, to fresh fruit and vegetables ready to be eaten raw or grilled along side burgers and steaks, and to cooling beverages and ice cream, yes, summer definitely screams for ice cream. And one of our favourite ways to make sure we are getting the necessary amounts of the stuff is to stuff it into a sandwich. Continue »



Rhubarb Cream Pie

 

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It is no secret that we here at Fiesta Farms have a thing for rhubarb. For many, spring means fiddleheads and ramps, little robin red-breasts and daffodils. But for the rest of us, it’s rhubarb. And though we enjoy it in a multitude of ways,  nothing beats a good old-fashioned rhubarb pie.

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One Way To Rescue A Cake

 

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A wise person once said, “When life hands you a dilemma, make dilemmonade.” Or something like that. Something like, “When life hands you an under-risen cake, make biscotti!” Continue »



One Dish Meals: Chicken Calamansi

 

 

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When it comes to chicken, there are some folks that prefer dark meat-the legs-drumsticks and thighs-and others that are strictly white meat only. Some dishes work better with breast, like a chicken kebab, and the legs-somewhat tricky to bone- are often set aside for fried chicken, or barbecued drumsticks, or for braising and stewing. For me, if I’m braising or stewing I prefer the rich, darker and moister meat of chicken legs, cut to separate the thigh from the drumstick. And I’m always excited to try a recipe that highlights this wonderful and economical cut. Cue the classic dish from the Philippines, Chicken Asado. Continue »