The local mussel pot at the Oceanstone Cafe in Indian Harbour, Nova Scotia. Locally sourced mussels and herbs right from the cafe's own gardens. Chorizo, fennel, and a white wine round out the dish.
Lobster knuckle flatbread from the Oceanstone Cafe in Indian Harbour, Nova Scotia. New cafe cooking with local and sustainably grown ingredients.
This simple snack (or lunch if you're me...) is perfect summertime fare. Fresh local strawberries, double creme brie, and cinnamon-sugar crostini baked in muffin tins to get that classic scoop shape. Delicious.
This is a great way to enjoy strawberries. Inspired by something I saw James Barber do on television many years ago, the flavour combination is worth a try.
This recipe for homemade rhubarb ice cream comes from Nigella Lawson's How to Eat.
The rhubarb is from my backyard; a little patch of ruby-red heaven that has exploded this year with all the rain we've been having.
Put your spring chives into the spotlight with this recipe for chive beurre blanc. It's simple to make, and the perfect accompaniment to fish, eggs, and asparagus. This photo shows simple baked Atlantic salmon, free run poached egg, and beurre blanc.
A great combination of flavours that brings life to the last of the season's root vegetables. Maple syrup gives them just enough sweetness, and thyme and spices add balance and depth. Inspired by Anne Fortin's Braised Root Vegetables A L'Erable.
Help! I've recently given up my cable, which means no more Food Network.
I've been searching for a decent cooking pod-cast, but have been unable to find anything where the host shouldn't be shot or where the food isn't really, um, boring.
Does anyone have any suggestions? I'm on iTunes, but am willing to check out other sources (preferrably free) to get my fix. I don't get PBS here either. :(
Thanks so much!
I recently read Jacques Pepin's autobiography, which lead me to hours of watching one of his most recent Public Television series on the internet.
When I first started watching them, I found them a little slow, a little dull maybe. But after a while, I was enthralled by the simplicity of his cuisine and the sincerity of his approach to cooking.
Always an avid food TV junkie, I now find myself a little overwhelmed by the flashiness and rapid-fire pace of their latest programming. It feels a little empty.
What do you think? Do you feel like something is missing from Food Network's current approach to culinary entertainment, or am I just missing the point?
I'm spending a week in Tucson, AZ this month and I have no idea where to eat! Need places for lunch and supper, so if you have a favourite, please let me know!
Will travel, but am staying at the Embassy Suites, if that helps at all.
Thanks so much!!
I just finished reading "Comfort Food" by Kate Jacobs (great book btw). Anyway, one of the questions posed by her main character is "Do you really love to cook or to eat?" - meaning that each of us who loves food has a preference deep down.
I thought it was a great question, and one I'd never thought of.
So.....cooking or eating?? Me, I'm a cooker (but will never turn down good food - lol). Cooking calms me, and I love to feed the people in my life.
Have figured out (finally) how to make decent ice cream and would now like to experiment with funky flavours. Just wondering if anyone has tips for the amount of liquid/semi-liquid extras I can add without messing with the texture too much?
Everyone knows that the best part of Thanksgiving is the leftovers. Though a turkey and stuffing sandwich is an undeniable classic, go above and beyond this Friday with these Thanksgiving leftovers recipes.
Yes, I often do break down and buy the huge sack of frozen meatballs (see our full review of IKEA's food here), but I thought there had to be a fresher and almost as easy way of making killer Swedish meatballs. And there is!
There was something appealing about this citrus marinade, which balanced fresh lime juice and cilantro with smoked paprika and cumin. After marinating the tofu, it's placed on one half of the baking sheet with onions and peppers on the other side. Roast for 20 minutes and you're done. (When's the last time you roasted tofu?)
I developed this recipe for folks who can't seem to get enough lemon. The addition candied lemon zest lends some texture and gives the cake a beautiful appearance. I've added rosemary to highlight the tangy flavor of the citrus, but you may substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist.
Necessity is the mother of invention, and the day after the James Beard Awards, I was definitely in need of a hangover cure—in a major way. Thus was born the Jalapeño-Chipotle Slider.
The thing is, food blog photography is completely different from professional food photography. Most of the time, we're working in low-light situations where we neither have the time nor the ability to set up lighting rigs or even an off-camera flash, for that matter. Over the years, we've figured out the best ways to get presentable photos out of just about every situation food blogging will put you in. We've compiled the most important tips here.
It's stew season, or at least that's what my thermometer has been telling me. Unfortunately, most stews take longer to make than an hour to make, meaning they don't often work for a frantic weeknight meal. But this one is just close enough that it's worth giving it a noble try. If you're quick and efficient this wonderful lamb stew from the New York Times can be whipped up in one hour, but it will taste like it's been bubbling away for far longer than that.