The Subtle Joys of Lemongrass

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Lemongrass is one of our favourite herbs, adding a subtle yet distinctive lemony fragrance to much of the cuisine that hails from Southeast Asian countries like Thailand, Sri Lanka and India. Basically, if you want to cook a curry or soup or stew with coconut milk, you’d better not forget the lemongrass! Continue »



Romesco, The Well Tempered Accompaniment

A classic romesco from Simply Recipes

A classic romesco from Simply Recipes

 

Romesco sauce has its origins in Catalonia, Spain, first used by the fishermen of Tarragonia to accompany their daily catch. The wonderful thing about romesco is that it highlights flavour profiles of a particular main, allowing the distinctive character of the “star” to shine, without overpowering it.  In this way, romesco is to main courses what Coenraad V Bos, the great piano accompanist was to sopranos. Bos, who titled his autobiography, “The Well-Tempered Accompanist.” knew his role as the perfect partner. Continue »



The Best Biscuits for Strawberry Shortcake

 

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One of the most fun things about being a home cook is tinkering with favourite recipes, trying to achieve perfection. And when the main ingredient is Ontario strawberries, which are perfect this year, you want to leave no stone unturned in your search for the perfect shortcake recipe. Continue »



Salads Don’t Suck!

Ham & Cheese Layered Salad

Ham & Cheese Layered Salad

The old trope is that salad is no fun, it’s boring, it’s good for you – blech! Well, it’s about time you stop being a Neanderthal because summer is almost here and it’s the ideal time to get more salad in your life.

We’ve got a bunch of fun, new salad recipes to share with you. First off, let’s get all retro with layered salads, they look beautiful and can be done with fruit or vegetables. Just look at this layered salad with ham and cheese! It’s like a sandwich without the bread. We also love Southern Living’s layered Cornbread & Turkey Salad with Buttermilk dressing. Now those are some salads that don’t suck! Continue »



Springtime is Rhubarbtime!

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Name me a vegetable that grows like a weed, and is so good and versatile you can have it for breakfast, lunch and dinner; serve it with yogurt and ice cream, cook it with pork, and even make a cocktail out of it. Continue »