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.

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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. More

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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! More

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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?) More

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. More

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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. More

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. More

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. More