Straight from Louisiana, this one pot dish of sausage, shrimp, rice and tomatoes is accented with a blend of herbs, spices and the Cajun vegetable trinity.
Author: Kevin Lamoureux
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Salmon with Pernod
Fresh salmon fillet is baked to perfection with roasted red peppers and a tasty, buttery glaze of anise and Pernod. Bon appétit!
This is the traditional turkey condiment that granny used to make from scratch using fresh cranberries, sugar, water and a dash of orange juice.
East meets west with this mouth-watering fusion dish of spicey, thai basil marinated jumbo shrimp finished with a wine reduction.
Salmon fillets marinated then baked in this delicious, slightly spicy peanut sauce gives this dish an Asian-inspired twist.
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Barbecue Baked Flatbread Pizza
Everybody loves pizza! So, why order take out when you can have a hot, crisp thin crust pizza, cooked outdoors where the party is, in just minutes.
Middle East style grape leaves stuffed with rice, lamb and spices then simmered until tender.
Wild fiddleheads and wild garlic are available briefly in spring and are best eaten fresh. Combined in this simple recipe they are a rustic delicacy.
Pouding Chomeur is a traditional French Canadian dessert consisting of a simple cake baked in a hot caramel sauce made of maple syrup or brown sugar.
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Maple glazed salmon
Salmon fillet baked with maple butter glaze and pistachios or pecans. A mustard-soy sauce provides the perfect flavour balance.