As I mentioned, Isabelle and I were treated to a morning in the kitchen with Chef Barbara Lynch along with other families for the Ben’s Beginners Cooking Contest Kickoff. Here is the recipe that we made together. It is a perfect soup for fall and if you can get your …
I recently had the opportunity to create a recipe using Hood Sour Cream. Even though I cook a lot, I am usually a recipe cook. I occasionally do a little kitchen improv but I never write it down. So in fact this was my first ever experience developing a recipe …
Earlier this summer I attended Blogger Bash in NYC and Johnny Rockets challenged attendees to “Shake it Up” and come up with a Milkshake recipe of our own to help kick of National Shake Month. Fall is in the air, and the flavours of chai just seemed to make sense …
I am not one to get hung up on my age or aging. But there is something that is really beginning to bug me. It is not the grey hairs unveiling themselves upon my head. It’s not the odd aches I get on a rainy day. It is not the …
I’m not Zagat or the Michelin Guide. I don’t have as many categories as Urbanspoon or the unpredictability of Yelp. I’m more of a kitchen kitty than a Chowhound. That being typed, I get texts while I’m putting the kids to bed that look like this: I spend a good …
In this recipe, Chef Jeremy Sewall uses ripe bananas as the sugar. They have plenty of sweetness themselves but go ahead and top them with a drizzle of honey and almonds for a little “icing on the cake”. They are also dairy-free, but feel free to use cow’s milk rather …
Chef Sewall, of Lineage, Island Creek Oyster Bar and Row 34, talked about the virtues of mint not just in your cocktail or mocktail. He suggested tossing a little in with your salad to brighten it up. You can also shred (or chiffonnade) a few mint leaves to sprinkle on …
When Heirloom Kitchen first opened, I got a chance to sample some of what they would be serving for fall. Now that spring is officially here, Chef Hoffey has shared one of his favourite ways to celebrate this season of awekening with one of my favourite ingredients: pea tendrils. Well, …
When I was head of the Parents Association I made this coffee cake on a Google assisted whim because we had buttermilk to use up. It was a huge hit and even the kids had a taste at the next class potluck because I made it again. Since then, it …
Last week I had the opportunity to chat with Chef Tony Maws and Chef Carl Dooley about one of Craigie on Main’s most exceptional special events, The Road Less Traveled, where the ingredients are more nose and tail than anything in between. I have always preferred liver to steak but …
