I’ve mentioned to you several times that I can’t resist a new food thing to play with. It’s happened again. I…

If you ask most cooks what they do with their leftover ham bones, they’ll answer, ‘make a pea soup‘. Ralph and I…

For most of the world Easter means springtime: tree buds bursting open, tiny flower heads pushing through soft earth, birdsong, kneesocks, marbles…

In roughly six months my life will turn upside down. Gone will be my delicious self-directed schedule, answering only to me and,…

Banana Bread, again? you ask. Fair enough. I have written more posts about Banana Bread than anything else because I always have ripe…

I can’t believe it’s almost Easter. I’m sure Christmas was just last week and yet the piles of smoked ham in all…

Last October, entrepreneur Judith Mackin created and organized a fund-raising event for the Saint John Regional Hospital Foundation called OH! CHAIR-ITY! She…

It’s funny how particular foods remain exotic to me regardless of how much I experiment. Burrata, guanciale, herbes de Provence, sriracha, preserved…

I’ve been busting to share the next chapter in the ‘storied life’ of Michelle Hooton. I hate it when people talk about themselves…

PRESERVED LEMON ADDS A POP OF TART SALTY MOUTH-DROOLING FLAVOUR. If you like lemon, you’ll lose your mind when you taste preserved lemon. [click link…