I sometimes wonder if the club sandwich was invented after Thanksgiving. When someone somewhere had leftover meat from a plump roast chicken or turkey sitting in their fridge and found a tasty way . . .
Sausages are a versatile ingredient that, for example, can be fried up and served as a side dish for breakfast, or be cooked, sliced and added to soups, pastas, pizza and myriad other dishes. Today. . .
The pelting rain late last week got me in the mood to make a pot of hearty, comforting soup. I had B.C.-grown savoy cabbage and corn on hand and decided to build a soup around them, Asian in style.. . .
Duck pairs well with fruit. French-style preparations that highlight that are duck à l’orange, and duck with cherry sauce. When recently harvesting pears from my backyard tree, I remembered that it. . .
Local corn, shucked, cooked, plated and slathered with butter is a classic, simple and splendid summer dish. But on the occasions you can sway yourself from having it, and instead decide to cut the. . .
If you’ve recently visited some Island farm markets or farm stands, or have your own tree, you’ll know figs are in-season. It’s a splendid fruit with a beguiling look, taste and texture wonderful . . .
If you having a craving for a fast-food-chain burger, you know the type, with two patties, cheese, a middle layer of bun, sauce, pickles and onions, drive past the drive-thru. Instead, go to some . . .
If your partner and you are in the mood for a deluxe seafood dinner, I have a plan. Buy a fine selection of seafood, arrange them in a skillet, flavour them with a buttery mixture, set that skillet. . .
One of Canada’s most popular salads, and one of our favourite cocktails, have at least four things in common. Both are named Caesar, both have an Italian connection, both are highly seasoned, and . . .
If you have an herb garden, or buy fresh herbs, these things are often true: You’ll have leftover herbs after using some for a recipe. Or, you’ll have so many herbs growing in your garden you only . . .
In past years, when pancakes were on the menu at my house, I’d often served them to a table full of family and/or visiting friends. I’d get out my large electric griddle, cook a large batch of them. . .
I you have leftover baked ham from Easter dinner, an always-popular way to use some of it up the next day or two is in sandwich. They can be pretty simple, ham, lettuce, mustard and not much else, . . .
For those who’ve followed my column over the years, you’ll know one of my favourite ways to prepare fish is to wrap it in phyllo. It’s an ultra thin, Greek-style pastry that when layered, filled, . . .
I enjoy digging into a hot fish sandwich from time to time, and I can still remember one of the first ones I had more than 40 years ago. It’s hard not to because the place I ordered it from called . . .
The cold spell made me think a hearty, nicely spiced soup would be the perfect recipe for today — something comforting and rib-sticking that one could enjoy on a snowy day, or a damp and rainy one.. . .
If your partner and you love seafood, for Valentine’s Day dinner, why not lessen your pandemic blues and treat yourself to a fabulous seafood tower. The kind they might serve in a fancy restaurant . . .
Today’s column was influenced by an international source. My son Tyler is currently living in Stockholm with his girlfriend, Sarah, who suggested I do a column on a cheese called halloumi that is . . .
If you have a foodie on your Christmas gift list, a new cookbook is something they’d enjoy unwrapping. Today, I’ve written about two cookbooks by B.C. authors to consider putting under the tree and. . .
During the COVID-19 pandemic, many folks have turned to baking to help knead, whip and beat out the stress they are feeling during these unsettling times. It’s a happy distraction from what’s going. . .
Almost every fall since I began writing this column, I’ve offered recipes using canned pumpkin. On some occasions, readers have written to tell me that, despite the labelling, canned pumpkin is not. . .
If you’re downsizing Thanksgiving this year and not roasting a large turkey, what else could you serve if you still want to enjoy a whole bird? Well, if taste, juiciness and aroma all matter to you. . .
Two foods that work marvelously together are broccoli and aged cheddar cheese. The flavour of mildly mustardy, earthy tasting broccoli is always brought to a finer place when combined in some way . . .
Putting fruit in savoury dishes adds a balancing touch of sweetness, appealing colour and, of course, the fine flavour of the fruit you use. All those things proved true when cooking today’s roast . . .
If I were a waiter in a restaurant I would describe today’s recipes as a sunny and bright tasting Mexican/Caribbean-style dinner for two. The kind of meal nice to enjoy on a patio while sipping a . . .
B.C. peaches are in season and if the late renowned French chef Auguste Escoffier was alive and living here he’d surely be cooking with them. In fact, The Escoffier Cookbook: And Guide to the Fine . . .
I recently watched an old episode of the late Anthony Bourdain’s CNN television show Parts Unknown where he visited Singapore. As he explored and ate his way around that city-state, it brought back. . .
When it comes to seafood in B.C. we are spoiled. Halibut, salmon, albacore tuna, ling cod, crab, sablefish, oysters, clams and mussels are just some of the tasty choices we have and there’s much to. . .
B.C. rhubarb is in season and today I’ve used it in two quite diverse ways. My first recipe sees rhubarb added to a baked good that might be nice to serve for Sunday brunch: rhubarb coconut muffins. . .
It’s handy to have recipes that can serve two purposes. Today’s spinach and three-cheese phyllo strudel is an example. If you need a side dish for such things as lamb, kebabs, chicken or salmon, a . . .
A lot of flour is being sold during the COVID-19 pandemic — an indication that many folks have gone into pioneer mode and are making bread. Ask them what goes good with it and many will say butter.. . .