The World on a PlatterSalmon fillet baked with sweet pepper and a buttery glaze of anise and Pernod. Shopping for your ingredients à la française One of the best ways to experience French culture is by shopping at the outdoor markets and specialty shops found throughout France. The vibrant colours and aromas are sure to please the senses. Listening…
Salmon filets are marinated and baked in a rich spicy sauce with peanuts.
Salmon fillet baked with a maple butter glaze that’s ready in about 20 minutes. Living in the largest maple syrup producing region in the world, I am always in search of recipes that incorporate the natural goodness produced in our local sugar shacks. Any visitor to Quebec or Ontario in spring should make sure to…
This easy prep and “leave it alone ‘til it’s done” meal will fill your home with the some wonderful appetizing aromas. You’ll save on energy as the whole meal is cooked in the oven at the same time. It’s also fairly low on carbs and is gluten-free. This easy prep and “leave it alone…
This dish is easy and cheesy! Thanks to the tomatoes, it has amped up goodness and makes a great main course for vegetarians. You could serve some Italian sausage or meatballs on the side for the meat lovers in the gang.
This traditional recipe of navy beans slowly simmered in a tomato-molasses sauce makes a perfect side for holiday meals and is a hit with vegetarians too.
Sweet potato slices are tossed in garlic oil and roasted on parchment paper.
When looking for a hearty dish to serve at a party (or when you have an army of teens to feed) I turn to this no-fail pasta recipe. I have nicknamed it Shell-sagna since it is closely related to baked lasagna, except it’s a bit easier to prepare and serve.
There is surely no vegetable as versatile as the humble spud. In Ireland, where you’ll find Tayto Park, a theme park devoted to them and even a national potato day celebrating them, you’ll find potatoes in 97% of households. So for a nation whose diet includes potatoes regularly, creative cooks have come up with lots…
