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Variations on a Moroccan-Inspired Marinade

Recipes are often mere springboards when faced with limited or minimal ingredients in the kitchen. With any luck, new dishes can be created that might even be better than the original. // read more

Chicken Estofado, A Oaxacan Version

In Mexico, and more specifically, Oaxaca, moles play an important part in the country's culinary repertoire. In Canada, we only see moles, usually red, and made with the addition of // read more

Ginger & Salt, RIffs on a Simply Spectacular Condiment

Two dishes have come into my scope that riff on the Ginger and Salt treatment from a few weeks back. While my previous post finds ginger, green onions, oil and salt used as a dipping // 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

Making a Pipian. A Few Helpful Pointers

"Pipian is the orphan of the mole family, " says Mary Jane Gagnier co-owner of Rancho Pitaya. "It rarely gets served in restaurants, or talked about." I can see why. Pipian // read more