When I’m in a restaurant and in the mood for a steak, I’ll order a flat iron if I see it on the menu. It’s a tender, flavourful cut of beef and, as an added bonus, it’s more moderately priced than . . .
Turkey is an interesting country, a small part of it in southeastern Europe and a large part in western Asia. It’s also part of the Middle East and over its long history, the Greek, Persian, Roman,. . .
The Victoria Day long weekend is almost here and if you want to toast the occasion in a royal way, get out the gin. I’ve used it in three splendid cocktails, including one our monarch would enjoy.. . .
Falafel seems to be a food most people enjoy in a restaurant or from a food truck or stand. Or, if people do make it themselves, many will go the convenience route and use a boxed, just-add-water . . .
B.C. halibut is in season and there are many ways to cook it, such as grilling, pan searing and steaming. But if you want to create a dinner that is mostly cooked in one vessel, get out a sheet pan. . .
A reader recently asked me if there was a substitute for red wine in recipes such as beef bourguignon or coq au vin. That’s because an acquaintance of his who enjoys his cooking and those classic . . .
I always see used waffle irons, often in great condition, at garage or church sales and at consignment shops. I’m guessing some of the previous owners no longer make waffles, or not very often. But. . .
St. Patrick’s Day is this Sunday and if you want to mark the occasion in a sweet, Irish-themed way, get out your bundt pan. You’ll need it to make my decadent cake, which incorporates Guinness and . . .
A reader named Gwyn sent me a note saying that, because of the new Canada Food Guide, she was trying to incorporate more vegetables and less meat into the food she cooks. One dish she recently made. . .
On some local restaurant menus, and even in some Greater Victoria grocery stores serving made-to-order meals, such as Whole Foods, I’ve been noticing burrito bowls on offer. They feature items you . . .
Chinese New Year began Tuesday and celebrations will continue until the next full moon, Feb. 19. Delicious food will be served to mark the occasion and few will be able to resist the temptation to . . .
Cabbage and barley are nutritious, humble, budget-friendly ingredients that work well together. To make this flavourful, hearty, vegetarian entrée, frilly savoy cabbage leaves are blanched, stuffed. . .
Robbie Burns Day is Friday and suppers will be held around the world to celebrate this Scottish Bard who died in 1796. His poems will be read, toasts will be made and foods such as haggis will be . . .
If you need a meaty entrée to be the focal point of a festive meal, a roast strip loin is a fine option. It’s not hard to prepare, it’s boneless and easy to carve, the meat is tender and succulent,. . .
I found time to do holiday baking recently and wanted to make shortbread, but could not decide whether it should be savoury or sweet. Because the style of shortbread I like to bake is not difficult. . .
Festive, savoury tarts are on the menu today, and they incorporate vegetables plentiful at this time of year. These tarts are not difficult to make and the process begins by using a type of pastry . . .
Tis the season for cookbook giving. After writing about the recently published Wickaninnish Cookbook this past Sunday, today I’ll let you know about three other Canadian cookbooks that also have a . . .
I was in my basement recently and noticed my slow cooker sitting on a shelf — I realized I hadn’t used it in a while. That changed when I received a request from a reader for a recipe made in that . . .
A reader recently asked me for a meat-pie recipe, and I decided to make one that saw a classic French dish baked inside rich pastry. It’s a splendid creation one might serve for a casual dinner for. . .
B.C.-grown squash is in season and I recently incorporated that vegetable into recipes for tacos and soup. Today, I continue to show squash’s versatility by giving it the lead role in a Southeast . . .
Halloween is still a week away, but parties will start this weekend and carry on until the spooky day is here. If you’re going to one and want to bring something sweet to share, consider making my . . .
If you’re in the mood for a stick-to-the-ribs, comfort-food dish, rich with southern flavours, try making gumbo. It’s a Louisiana Creole specialty that has long been popular in New Orleans and its . . .
When I was growing up, I ate the same kinds of sandwiches other children did, such as peanut butter and jam. But there was one type of sandwich I would sometimes bring to school for lunch that my . . .
Omelettes are popular, and proof of that can be found on menus of breakfast/brunch joints around Victoria. Many of those eateries offer several types and at busy times cooks will be making several . . .
Readers occasionally ask if I can create a recipe for a dish they tried while dining out. I oblige them when I can. A reader named Tom, who lives in Chemainus, wondered if I could create a recipe . . .
When deciding what recipe to prepare for this week's Sunday Dinner column, I looked at the weather forecast and cheered. My joy was not caused by a prediction of more hot, dry and sunny weather — . . .
If you want to make a savoury tart, but don’t have a fancy, fluted, false-bottom tart pan, go the more rustic route and make a galette. It’s a free-form style of tart where you roll out pastry or . . .
If you plan to serve burgers this B.C. Day long weekend, forget about cooking those frozen beef patties produced goodness knows where. Instead, celebrate your love of our province and a good burger. . .
A popular way to create a summer meal is to grill a protein on a barbecue and serve it with a salad. I did that recently, focused on using in-season ingredients, and ended up creating a flavourful,. . .
The other day, I saw first-of-the-season Vancouver Island-grown raspberries on sale at my corner grocer and they reminded of a dessert I’ve been meaning to try. So I picked up a few pints of them . . .
When I barbecue chicken pieces and flavour them Mediterranean-style, with such things as olive oil, lemon, spices, herbs and garlic, I’ll often serve them with grilled vegetables. The two pair well. . .
While writing this column, I was sipping a splendid cup of tea steeped from leaves that did not come from a far-off place. That tea was grown, harvested and processed a mere 75 kilometres from my . . .