Choice Cuts & Battle Scars – Life as a Chef

Life as a cook is wrought with danger. Restaurant kitchens are hot and cramped spaces with hot oil, scorching heat and fire at every turn with sharp knives and whirring appliances // read more

Green Pea Guacamole

                               As a cookbook collector, there's always a few books that fall by the wayside, forgotten, gathering dust, at the back of a // read more

Pozole Rojo & Chinese-style Slow Roasted Pork Neck Bones

Pork neck bones are one of the last bastions of economy cuts available on the market. Once popularity in the restaurant marketplace hits, prices skyrocket and availability wanes. Lamb // read more

Zucchini Cakes – Gluten-Free

When life hands you zucchini........ make zucchini cakes! These savoury cakes, or fritters, are easy to whip together at a moment's notice, as an appetizer or accompaniment to a main // read more


Adding Creativity to Handmade Corn Tortillas

Pressing out handmade corn tortillas is a must-do when I'm teaching Mexican cooking classes. It adds a hands-on element to the class, brings the students together and gives them confidence // read more

Melon Seed Horchata & Agua de Limon – Two Quick Refreshments, Mexican-Style

Cooling down in the heat of the summer comes in all kinds of guises, but here are two dead simple - and unusual - recipes that use two common fruits as their ingredients. Any visitor // read more