Empanadas – a Doughy Exploration

Like the Chinese dumpling, the perogy, the samosa and Cornish pasty, the empanada has many global cousins, each delicious morsels, all wrapped up inside a half moon shape of dough made from // read more

Medieval Reminiscence

More wine, wench! This was the drunken cry that hounded me every weekend for two years at the Medieval Inn. It was the 1970s and this was my first official job in the service industry. I // read more

Oaxacan-Inspired Pork and Chilie Soup

I call it a culinary haunting. Ever since the Christmas comida we enjoyed at La Capilla, I can't shake the thought of the soup we had as a first course. Slow cooked in a pit with the goat's // read more

Let Them Eat Potato Cakes (Making Tortitas de Papa)

A popular snack found at fondas and street food stalls throughout Mexico, potato cakes or tortitas de papa, are wonderful on their own - as any potato-based snack is - or gussied up with // read more

Project Tongue

There's a first time for everything and it was time to cook tongue. Like any first timer I turned to books and acquaintances for guidance. "My mother always made tongue," is the common // read more

Garlic Chicken

It's time to get back into the kitchen. This simple preparation for chicken legs and thighs is something you can throw together last minute or even with some notice to let the flavours - // read more