The exact origin of Egg Salad is not truly known, but it is served throughout the world in various forms. The British like it with mustard cress, Scandinavians with dill and a bit of tang, Ukrainian people add cream cheese, while North Americans generally add…

Adapted from The New York Times, this approach to scallops is bright, rich and full of summer fun. Serve with Basmati Rice, it’s nutty, buttery flavour pairs beautifully with this dish.

Scaloppini is an Italian dish that comes in many forms. Scallops” or little pieces of meat are generally sautéed. Often dredged in flour, and sautéed in a variety of sauces. Most of our recipes are Gluten Free so we skip the dredging for the most…

This recipe from The New York Times is a home run! We have historically been fans of thin spears, but thicker works better here. The asparagus roast while the leeks and capers get crispy and more than a little browned.

Thanks to Julia Child, the New York Times and Cob’s Bread Bakery………..for a Sunday lunch worth a picture! The Times ran a story this week about one of Julia Child’s favourites – the Tuna Sandwich. She ate such rich food travelling, that when at home…

Cooking the Lobster Tails earlier in the day makes this dinner treat come together in minutes. There are basically two styles of Lobster Rolls, one that uses mayonnaise (cold roll) and the other uses butter (warm roll).

Piccata is the method of preparing the food, not the dish itself. Meat is sliced, coated, sautéed, and served in a sauce. Some Piccata recipes include cream, some don’t. This is one of our favourite versions. If you have caper berries, use them as garnish:…

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,…

This delicious Italian Pasta tossed with garlic, anchovies, capers and olives, was created in Naples during the mid 20th Century by the “Ladies of the Night” hoping to lure sailors to their doors.

Salmon can be easily baked or barbecued. The flavours are big and delicious!