The Cookie Chronicles – A Basic Recipe to Begin

Spending time over the years on various online food forums, I've met a lot of people with names such as Canucklehead, Little Frog, Viola de Gamba, Moosh, TFA, Sushi Cat, and other such // read more


Corn Flake-Crusted Fish with Tomatillo Sauce

  Taking cues from the tomatillo sauce from my previous post, and a Rick Bayless recipe for corn flake-crusted fish, I combined the two to create a delicious dinner. Both versions // read more


Easy & Versatile Tomatillo Sauce

The tomatillo, a member of the gooseberry family, is distinguished by its papery husk, and is a staple of the Mexican kitchen. They're readily available - mostly - and the fall harvest is // read more

Soup’s On! Minestrone Heats Up the Autumn Chill

The sudden turn of weather from dry, crisp and sunny to overcast, damp and chilly has us all running for warmth and comfort. Soup is the natural cure all, and with the bounty of fall // read more

Pumpkin Pie Season

In spite of the extended sunshine and near drought conditions we've been experiencing, the Saanich farmlands are dotted with orange right on time. Pumpkin season is upon us. While canned // read more

In Pursuit of Purslane

Purslane, aka verdolagas in Spanish, is a delicious wild edible, a ground creeper and hugely underutilized where I live in Victoria. Succulent and tart with a flavour similar to cactus // read more

Mixiote. Gift of the Maguey

Through many trips south of the border and the many cookbooks on my shelves, Mexico continues to deliver the delicious and the exotic and never ceases to pique my curiosity. A market is // read more

Pancakes – It’s What’s for Breakfast

Pancakes should be delicate, not leaden. You can best achieve this with beaten eggs whites folded in to the mix, to lighten them up. The milk required can be substituted with buttermilk or // read more

Sunday Rewards – Limonada & Comida

Mexican agua frescas, or fresh waters, are common throughout that country, usually held in big glass jars lining the counter of a comedor or fonda. They can be made with every kind of fruit // read more

Waldorf Salad Redo – Soup’s On

The Waldorf Salad, an American classic, was invented somewhere between 1893 and 1896 at New York's Waldorf Hotel. The gist of it finds apples, celery and walnuts tossed in mayonnaise // read more

Chintextle Sauteed Mushrooms

Chintextle, or chintestle, is a savoury chile paste hailing from Oaxaca, a state known for its distinct culinary riches. The paste, made with the smoked chile pasilla of Oaxaca, or // read more

Spaghetti Pie – Leftovers Part Two

Spaghetti pie first came into my life during a trip to Italy. I enjoyed a slice of the rustic pie in a tiny cafe in Naples after viewing the ruins of Pompeii. The latter impressed me with // read more


Fire Roasted Anaheims with Orzo & Vegetables

The challenge this week is to scour the fridge and use up the bits, the stem ends and the ingredients bought - in a now forgotten - flash of inspiration. The majority of my menus veer // read more


Listen macaron, you've had your day in the sun. With your loud colours and buttercream filling, it's time for the unappreciated Madeleine to take a stand in the spotlight. Delicate and // read more

Easy Carrot Salad with Cumin, Parsley and Lemon

Out foraging at the local farms the other day, it's clear the last of the carrot harvest is upon us. At Michell Farms, 10 pound bags of carrots can be had for song, and I'm determined to // read more

Carrot-Almond Torte

In Victoria, snow makes us kind of giddy. People tend to smile more and greet strangers on the street. Small independent businesses have shuttered early, with notices such as, "We're off to // read more

Speaking with a Broad: Chef Patricio Sandoval at Villas Carrizalillo

Mention the name Sandoval in the restaurant world and the first thing that comes to mind is Ricardo Sandoval. With 28 modern Mexican restaurants under his belt, spanning North America and // read more

Drinking with a Broad. Tropical Afternoon Cocktails Part Two

Seeing Red Deep red hibiscus flowers, known as flor de jamaica in Mexico, are infused in water to create a cool refreshing agua. Its tart cranberry-like flavour, packed with vitamins, is // read more