This weekend is Easter, and Friday marks the end of Lent, a period of abstinence and fasting for many Christians, starting right after Fat Tuesday, or Mardi Gras. That’s forty days of willpower, my friends, and explains why one of the season’s most celebrated treats are hot cross buns. But just what is a hot cross bun, and why are people so crazy for them this time of year?
Leeks are not your everyday vegetable, not the most ubiquitous member of the alliums; they don’t have the same level of popularity as the workhorse cooking onion or the deli favourite, red onion, or even the milder shallots and scallions. But leeks definitely have their place too, and today we look at how you can get a little leek love into your life. Continue »
Chinichurri, that delicious, parsley-based condiment hailing from South America, is one of our favourite sauces. So flavourful and fresh, just a little of it enlivens everything from grilled beef to chicken, lamb, fish and vegetables. If you haven’t tried this simple, magical sauce, you’re missing out. Continue »
Spring is finally here yet the menacing threat of snow is still in the air, so it’s time to cram in the last of those starchy comfort foods while you still can. As it’s soon going to be salad city, this might be your last chance to jump on the gravy train. Continue »
Does size matter? When it comes to the citrus world, yes, it does. Members of the Rutaceae family, which includes oranges, grapefruit, lemons, limes, calamansi and many more can all trace their lineage back to their granddaddy, the biggest and baddest member of the clan, the pomelo. Continue »
