Lion’s Mane Mushrooms are a white, shaggy specialty mushroom, found in specialty stores along with Oyster and Shiitake. Prominent in Eastern Asia, they are used in Traditional Chinese medicine for insomnia. We love this side dish with mayo meals, such as Port Basted Rotisserie Chicken…

This very quick weeknight meal is full of rich and bright spices, that warm up a cool spring day. Not yet barbecue season and not a stew type of night. Turmeric and Paprika pair beautifully with chicken and cream.

This Greek inspired dish brings together the best of Mediterranean flavours. Feta seems to be a natural choice with shrimp and tomatoes.

Simple, fresh ingredients come together quickly for a summer barbecue. Chicken thighs have a higher fat content than breasts and more intense flavour. Boneless, skinless thighs absorb the delicious lemony marinade in no time.

Black Beans are native to Latin American cuisine and have been introduced around the world. The most common, the Black Turtle Bean is small and gets its name from the harder, outer shell.

Quintessential for a 1950’s cocktail party – a recipe aired on the Kraft Music Hall Show, and canned clams sold out within 24 hours in New York City! This dip is rich and perfectly matched to Ripple Potato Chips……..An American Classic!

Crostini’s are perfect for a cocktail party, but really welcome at any meal. Crostini (little crusts or little toasts) are usually slices of toasted or grilled white baguette. Sometimes, we pile them with Beef Tenderloin and an Artichoke Puree for a heartier appetizer or light…

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…

London Broil is a cooking method and surprisingly from North America. Flank steak is the usual piece of beef because it takes so well to a long marinade and high temperature broil.

Apres ski? Winter and fondues just seem to go together. This is our favourite Cheese Fondue with blends of Gruyere, Emmenthal and white wine. We love to serve Cheese Fondue and a Fondue with Broth together. Everyone can cook the vegetables and beef as much…