The earliest written “recipe” mentioning dried fruit is from tablets written in about 1700 BC.  Chelo was a poor persons’ dish, the fruit cooked with the meat fed more people.  Chelo is also a type of Persian rice, cooked until the bottom is crispy or a type…

Vietnamese food is considered one of the top 10 healthiest cuisines worldwide. Fresh ingredients star in Vietnamese cooking along with shrimp, or fish sauce, rice, ginger, lemongrass, Thai basil, and lime. There is minimal use of dairy, oil and gluten; while textures rely on herbs…

There are a few basics to cooking a moist bone in ham, regardless of the size. Even though it is messier to carve, bone in is well worth the effort. Serve with Potatoes Savoyarde or Potato Gratin and use the bone for Yellow Split Pea…

Start the marinade at least 6 – 8 hours before cooking, but preferably let them rest overnight and the herbs will work their magic. Grill or fry the chops and serve with traditional Mediterranean accompaniments: Tzatziki, Hummus and Bruschetta, or Curried Rice, Goat Cheese Mashed…

Mediterranean flavours come together with lamb chops in mere minutes. Capers and anchovies are seared alongside the chops and spritzed with lemon just before serving. We love them with Brown Butter Pasta sprinkled with sage and Tomato and Feta Salad. It’s a quick weeknight meal,…

Soup is a must if you’ve cooked a Baked Bone in Ham. Make the stock and refrigerate or freeze it. Then make the soup when you want – just save some ham with it. *This soup thickens if you let it rest and it lasts…

Pork Tenderloin is so delicate, it can dry out very quickly if not cooked properly. When done right it is melt in your mouth tender.

A family favourite. Hands down, mostly served with any kind of Tex Mex dips, but they have been requested for birthday dinners with baked poatoes.

  The critical part to brining is to completely cover the meat, store in a cool location and keep the salt to brown sugar ratio. The spices you can play with a bit. However, this mix of spices is so aromatic; the flavor comes out…

  Porchetta, first made in central Italy, traditionally roasted the entire deboned pig over an open spit. If you’re not up for that, essentially, you want to cover the loin with the belly; cook it so that the pork belly is crackly crisp and delicious…