Spud-tastic! Variation on the Scallop Potato

The mandoline is receiving a lot of press in food magazines lately. Both Fine Cooking and Bon Appetit devote space and time to the slicer in their January issues. The mandoline, made in // read more

Mole Amarillo – Not the one with chocolate!

Fall and winter are perfect seasons to make moles. These renowned labour-intensive stews of Mexico, especially Oaxaca state, are slow-cooked, healing dishes infused with earthy chilies and // read more

Corn Chowder

That luscious corn from Saanich has to be used up and there's nothing better to take the chill out of the air these days than a hearty corn chowder. Get your mise en place ready. 3 - 4 // read more