Red curry? Green curry? Massaman curry? When you look at the variety of different types of curries available at Thai restaurants, each one is made from its own unique spice paste. Some are spicier, others are more mild. Some are smooth and balanced, others are bright and punchy. For this recipe, Amy chooses to use… Read More »
One of the best methods to cook fish is en papillote, or baked in a packet made out of parchment paper. First, a piece of fish is placed in the center of a piece of parchment then topped with flavorful aromatics like citrus, herbs, and vegetables along with a small pad of butter. The parchment is… Read More »
As you’re trying to incorporate more healthy, sustainable seafood into your diet, one of our favorite ways is to make fish tacos. But if you want to go one step further, turn your tacos inside out into a rice bowl. Just like a DIY taco or burrito bar, Lindsey creates this recipe in a way… Read More »
Here’s a secret – roasts may sound intimidating but they’re super simple – and nothing evokes memories of Sunday dinners at Grandma’s house quite like a pot roast. This inexpensive tough cut of meat may need a little bit of doctoring and a good chunk of time before it hits the table, but when it… Read More »
It doesn’t matter if you’ve served it every Sunday for twenty years, or you’re terrified to try making it on your own stove. We can assure you: hollandaise sauce is a whole lot easier to create than you might think. Here you’ll find four awesome how-to videos demonstrating the various methods of making hollandaise sauce–ranging from the old fashioned stovetop technique to the easiest, fastest immersion blender method–followed by a collection of tasty tips to shake up your standard eggs Benedict recipe.
A timeless and “go-to” meal that crosses many cultural borders is the roasted chicken. Crispy on the outside and moist and succulent on the inside, a perfectly roasted chicken can please even the pickiest of palates. Although there are many ways to roast a chicken, spatchcocking (aka butterflying) might just be the best way to… Read More »
With an abundance of citrus fruit taking over grocery stores and markets everywhere, what is one to do with it all? Sure, fresh squeezed OJ, citrus salad, and lemon bars sound like worthy options, but why not try your hand at making marmalade instead? Especially when you’re making refrigerated preserves like we’ve done here. No… Read More »
The steps taken to ensure baked custard’s smooth and silky texture are simple and will leave you with very few dishes to clean. Yet for all their simplicity, the few instructions behind this creamy dessert are vital. For the glossiest consistency, the mixture goes first through a coarse strainer and then your finest. And the… Read More »
As a Canadian I’m obligated to love winter, and believe me, I do, but at some point after the holidays are over I get tired of heavy flavous, braises and stews. I developed this recipe to brighten up my winter culinary vernacular and to showcase one of my favourite new beveragess, kombucha. Kombucha is a… Read More »
So why do black-eyed peas have a lucky connotation, you may wonder? One, eating the humble black-eyed pea demonstrates a lack of vanity on the New Year, which will bring prosperity for the rest of it. Two, the expansion of black eyed peas when they cook resembles your expanding wealth in the New year. And… Read More »
This year, we’re all about giving the gift of handmade goods. Whether bought or purchased, locally made (as local as your kitchen) gifts made with love are so much better than anything you can buy at a big box store. You might have friends who are canning connoisseurs but if you don’t want to go… Read More »
With Thanksgiving just around the corner, it’s time to start thinking about what’s going on the dinner table. And a dish that can’t be missing is the cranberry sauce. A Thanksgiving staple since—well ever—a good cranberry sauce recipe is a must have this holiday season. With a kick most recipes lack, this Spiced Cranberry Sauce… Read More »
Sangria is typically thought of as a summer drink but it’s so versatile that with a simple change of ingredients, you can turn it into a sipper for any time of the year. While traditionally made with apples and citrus, Carrie make this stunning (yet simple) drink by using tart and sweet pomegranate seeds instead,… Read More »
Traditional borscht is a hearty Eastern European stew typically made with beets, cabbage and potatoes for a tasty way to warm up on blistering winter days. Courtney swaps the starch and cabbage for just a sprig of fresh dill to highlight and compliment slow roasted beets. Roasting the beets is another great twist to the… Read More »
On a crisp Fall or winter morning, nothing beats a hot cup of spiced chai tea alongside a freshly baked pastry. Traditionally, chai is made by boiling tea along with spices like ginger, cinnamon, clove, cardamom, and black pepper. These days, however, there’s a number of great quality chai tea bags that are widely available…. Read More »
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