There was a time when kale was just ornamental. Then suddenly it became a culinary superstar!
Sometimes the simplest vegetables, such as carrots, need a little polish to shine.
I am glad no one ever forced stewed okra on me during my childhood, because the stories I’ve heard from stewed-okra veterans have been traumatizing.
Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had – things like gelatin, lemons, sugar and eggs.
Many cream-based chowders suffer from the same problem – it’s hard to taste anything but the cream.
As the weather gets warmer, I cook lighter. And in The Husband’s taxonomy of food, crabcakes are relatively light. So I thought I’d employ of couple of seasonal stars – peas and radishes – to put a spring spin on them.
Robyn Carpenter of Woodstock will recieve a $25 gift card provided by Joseph's Marketplace in Crysatl Lake.
When I think of spring and Easter dinner, I think of roast leg of lamb.
Chocolate seems to reign supreme when it comes to Easter. And while it’s hard to deny the appeal of cocoa, this spring holiday also begs for something fresh and citrusy.
Maybe it’s the bright color. Maybe it’s the fresh, vibrant taste. Whatever the reason, Easter has become inextricably linked to lemon (and chocolate, of course). So we decided to do a refresh of the conventional breakfast cinnamon bun, infusing it with lemony goodness three different ways.