Middle East style grape leaves stuffed with rice, lamb and spices then simmered until tender.
Category: Recipes
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.
This mild curry is packed with aromatic spices. Chicken is marinated in a yogurt spice blend then simmered in a rich and smooth korma gravy.
Thin cutlets of tenderized veal, pork or chicken are seasoned then dredged in flour, egg and bread crumbs then pan fried until golden.
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Kung Pao Shrimp (Szechuan)
Mouth watering shrimp are combined with bell peppers, celery, cashews, ginger and garlic in a spicy, sweet and savoury Szechuan sauce.
This chopped tomato, onion, lime, cilantro blend is served fresh as a popular Mexican appetizer and condiment. If you’ve been to Mexico, then you know the routine when first sitting down in most restaurants. The waiter takes your drink order then while you are looking over the menu, you are offered some fresh salsa with…
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Broiled Lobster Tails
Broiled with garlic, butter and seasoning, the less pricey small tails are easier to handle and cook in just a few minutes.
How to make your own Old Bay style seasoning