Posts by The Culinary Chase
Strawberry Rhubarb Crisp
From Ancient Remedy to Beloved Dessert – A Spice Route Treasure – Rhubarb’s roots stretch back thousands of years to the mountainous regions of northern and central Asia (China, Mongolia, and Siberia), where it was cultivated primarily for medicinal purposes. The Chinese prized it as a digestive tonic and laxative,
Read MoreLemon Posset
It’s almost impossible to believe that lemon posset, a silky soft dessert, shares a name with a medieval cure-all of hot curdled milk and ale. Prescribed as a cold remedy throughout the 14th and 15th centuries, the original posset was more medicine cabinet than dessert bowl. Thank the ingenuity of 19th-century British chefs for rescuing…
Read MoreGrilled Zucchini and Chickpea Salad with Tonnato
Gluten-free · Dairy-free · Pescatarian There’s a particular kind of dish that earns a permanent spot in your summer rotation; one that works straight off the grill, at room temperature an hour later, or pulled cold from the fridge the next day.
Read Moreeasy baked cod recipe
There’s something undeniably appealing about a one-dish meal, especially when it’s effortless and elegant.
Read Moreno-bake mini strawberry charlotte cake
This no-bake strawberry Charlotte cake feels effortlessly refined yet simple to prepare. It is perfect for spring gatherings or warm-weather entertaining. Inspired by the classic Charlotte cake,
Read Morecowboy butter: the finishing touch that transforms everything!
I have been meaning to do a post for quite some time on this rich, garlicky herb-laced butter. Cowboy butter has been around since the 19th century. This compound butter was the spirit of Western cooking. Cowboys on cattle drives craved meals that were simple, flavorful, using readily available ingredients. A staple was butter,
Read Morediy hot honey
Hot honey has been around for decades. Many cultures in Africa, South America, and Southeast Asia have long combined sweet and spicy flavours in their cooking. The version we are all familiar with today began in the early 2000s.
Read Moresheet pan kofta
Hungry sports fans coming over for game night? This sheet pan kofta delivers big, bold flavours with minimal effort, so you won’t miss a single play.
Read Moregnocchi à la parisienne
Making Parisienne gnocchi was a first for me. Instead of potatoes, the dough starts with pâte à choux (choux pastry). And let me tell you the flavour profile is off-the-charts délicieux! Years ago, I made profiteroles using choux pastry, but I never imagined the dough could work so beautifully in a savoury dish.
Read Morewinter salad
Deep in winter, I start craving lighter meals and longer days. When a salad looks this pretty, it feels like the first whisper of spring. Salad in winter tends to get sidelined in favour of hearty,
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