basil salt
Finishing salts are a chef’s secret touch—added at the very end of cooking to heighten flavour, texture, and presentation. Unlike everyday table salt, these delicate salts bring subtle layers of taste and aroma, enhancing a dish rather than overpowering it. What I love most is their versatility: one simple recipe opens the door to endless…
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corn chowder
Local corn is everywhere this time of year, from farmers’ markets, roadside veggie stands, and grocery stores. Every town proudly claims its corn is the best. In Alberta, that title goes to Taber corn. What makes it so special? The long, sunny days heat the soil, while cool Alberta nights coax out the natural sugars.…
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frozen grape granita
For the longest time, my eldest grandson loved purple grapes. They were his go-to snack after nap time, while green grapes never stood a chance. Then, two Sundays ago, he looked at his little bowl and simply said, “I don’t like them anymore.” Just like that. Suddenly, I was left with a bowl of untouched…
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not your grandma’s coleslaw
Cabbage might not be the flashiest vegetable, but it’s one of the most enduring. According to Wikipedia, it’s been cultivated in Europe since around 1000 BC. And coleslaw? That crunchy, creamy side dish has Dutch roots and has been around since the 1800s.
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peach tomato salad
Summer is a season of abundance when the markets overflow with produce and flavour comes effortlessly. Juicy tomatoes, sun-ripened peaches, and lingering dinners on the patio make these months some of my favourites. It’s a time to celebrate simplicity, savour the season, and connect over good food. In our family, salads are a staple, and…
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the real spaghetti bolognese
Contrary to popular belief, the true traditional dish of Bologna isn’t meat ragù, but spaghetti with tuna and tomato. Yes, you read that right. Spaghetti Bolognese as we know it today—a dish of spaghetti topped with a meat-based sauce—is not a traditional Italian recipe and does not originate from Bologna. Instead, it’s largely a product…
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spinach & cheese crisps
There’s an undeniable joy when a recipe works its magic—simple ingredients transforming into something elegant and delicious. These crisps are whisper-light, delicately crisp, and come together with minimal effort. My in-house taste tester (aka Mr. S) gave them an enthusiastic nod of approval. 🙂
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beurre monté (emulsified butter sauce) over local asparagus
Thomas Keller calls beurre monté the workhorse sauce at the French Laundry. “We cook in it, rest meats in it, make sauces with it. It’s an extraordinary vehicle for both heat and flavour.” I stumbled upon this gorgeous silky sauce last month. Eager to try beurre monté, I first used it over local asparagus. Typically,…
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smoked salmon dip
Smoked salmon dip has been a cherished entertaining classic since the 1950s—a perfect blend of indulgence and simplicity. Often served with bagel crisps, crostini, or crisp vegetables, this vintage favourite adds a touch of elegance to any gathering.
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rhubarb tart
Rhubarb season has officially arrived, and with it comes a wave of nostalgia. This vibrant, tart perennial has been a beloved part of my family’s kitchen and garden for decades.
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cottage cheese pizza snacks
These protein-packed mini pizzas make the perfect after-school snack or quick bite when trying to tame those hunger pangs. While using cottage cheese as a pizza base might sound unconventional,
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baked cod parcels
En papillote is French for “enveloped in paper” (or al cartoccio in Italian). It is a cooking method where food is sealed in a folded pouch of parchment paper or tin foil and
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crustless lemon hand pies
Hand pies have been around for centuries with cultures worldwide crafting unique versions. From Cornwall’s flaky Cornish pasty to Latin American empanadas, Jamaican patties, Indian samosas, and the iconic
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