Most often we grill tender Lamb Loin Chops, but they are also remarkable when braised. Succulent and falling off the bone tender in a rich sauce; perfect with Elsie’s Potatoes or Rosemary Garlic Roasted Potatoes.

Bon Appétit Magazine has done it again! I was a bit sceptical when we saw this recipe, and amazed at how good it was. Our vision is an adaptation, and we will save turkey just to make it again.

Fire Roasted Tomatoes and paprika simmer for an hour, showcasing their smoky flavours in this hearty soup. A small portion easily makes a light lunch or make it a quick week night meal with a pasta sized dish portion. Some of the frozen Parmesan rinds…

This salad was adapted from The New York Times article about Chef Mark Icon and his pizza restaurant, Lucali. Reminiscent of the leftover salad enjoyed with family on Sunday. Iceberg lettuce is sprinkled with marinated tomatoes, celery, red onions and canned olives. A pizza house…

The great debate between Manhattan Chowder made with tomatoes and New England Chowder made with cream have their purist fans. We love both! and mostly we love the clams!

Great at a summer barbecue, this bean salad is not pickled. It’s bright with fresh lemon and olive oil. If there is any leftover it’s perfect for lunch on top of lettuce.