Some of the best recipes are the oldest and easiest! This Baking Powder Biscuit recipe is from “Joy of Cooking”; a book we’ve all used over and over. First published in 1936, these are the Baking Powder Biscuits we all grew up with. You most…

A perfect summer dish!  Tarragon has a culinary history throughout the world, but the most familiar is French Tarragon.  It’s very subtle anise or licorice flavor blends with roasted/grilled new potatoes. 

Corn on the Cob is always part of the summer picnic platter!  It’s been around for 5,000 years so there’s been time to perfect all kinds of recipes, but sometimes the simplest is the best.

Onion rings bring back diner memories. There is a lot of discussion about where and when onion rings were developed, but one thing remains constant – how delicious they are!  Since discovering Humble & Frank Beer Batter Mix – both Gluten and Gluten Free, onion rings…

Prawns seem to scream barbeque and Asparagus; one of the first spring vegetables.  Prawns are generally thought to be larger than shrimp but the two names for this shellfish are used interchangeably worldwide.  Fire up the grill, Prawns and Asparagus are perfect as a side to a…

No matter how you make Hollandaise, make it slowly! Classic French Sauce with a hint of lemon.

As barbecue season approaches, grilled or roasted vegetables shine. The simpler the preparation, the better for the chef and the vegetables! Grilled or roasted peppers become so sweet……like vegetable candy!

Sriracha gets its heat from red jalapeño peppers; it’s a Thai dipping sauce for seafood and omelettes and Vietnamese condiment for fried noodles and spring rolls. Add Hellman’s Real Mayonnaise and it’s an essential condiment for Turkey Cubano Sandwiches, Chicken Tenders or Fillets and so…

Mediterranean salads with cucumbers, tomatoes and chickpeas are bright and welcome regardless of the season. K helped with the picture, matching some of Santa’s elves with the salad; but we love it just as much during the summer too!

Slow Roasted Tomatoes might look at bit dry or the skins a bit tough but when you bite into one, the flavour is intensified, it’s a bit cartelized and sweet. The longer the tomatoes roast, there the intense the flavour is. Easy to make and…