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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

Chicken Pot Pie & the Art of Leftovers

With a bit of creativity, leftovers can be elevated out of their often unworthy and uninspiring reputation into to a starring role. And with rising food costs, there's no better time to // 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 Revisited

When dinner needs to be quick and easy, I turn to garlic chicken for sustenance. I upped the garlic this time, 20 cloves to be exact, crushed to a paste with salt in my trusty // 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

Chef Roberto Santibanez’ Chilie Relleno with a Picadillo of Chicken, Capers, Olives and Almonds

Stuffed chiles, or chiles rellenos in Spanish , show evidence of the many cultures that showed up on the shores of Mexico. For example, through trade came the introduction of olives, // read more