This classic French dish is ready in 30 minutes but tastes like you’ve fussed for much longer than that. There is a hint of mustard that goes hand in hand with plump chicken breasts and spring asparagus.

Located in the Emilia-Romagna region of north central Italy, Parma is the birthplace of prosciutto. This sauce highlights flavours of the highest quality Prosciutto de Parma DOP, made with only 2 ingredients. Specially bred Italian pigs and salt, taking minimum of a year to make.…

Elevate this Vinaigrette with a high-quality Sherry Vinegar such as Capirete. A 20 -year-old Sherry Vinegar from Spain; DOP certified. It’s an exceptional vinegar aged in oak casks that once held Sherry Wine. With an intense mahogany colour and aroma, supermarkets brands don’t come close…

Lentils come in a range of colours and sizes, and each has its own characteristics and applications. Red Lentils are great for soups and stews. They have less starch then yellow and are creamy when cooked down. Red lentils are not the ones to choose…

Ground Tortilla chips have a Big Crunch and are a bit messy, but the coating is so good and so easy! Dip the cooked chicken in Sriracha Mayonnaise, your favourite hot sauces, or serve as is with Potato Salad, Coleslaw or Strawberry and Chèvre Salad.

Named after the sweet smell of the native Jasmine Flower of Thailand, Jasmine Rice is slightly spicy even when cooked el dente. Jasmine Rice needs rinsing to remove the starch and if you have the time, let it rest and “dry” a bit before cooking.

Red Thai Curry sits right in the middle of yellow (most mild) and green (spiciest). If you prefer a milder Red Thai Curry start with half the curry paste and fish sauce. This recipe has lots of flavour and a bit of heat, but we…

Lemon Curd is a rich, creamy and slightly tart /English dessert, topping or spread. This well used recipe comes from B & K’s Great Great Grandmother, Evelyn. Use Lemon Curd in small tarts and top with whipped cream as she did, use it for a…

Perfect for hosting game day and a crowd! We prefer to make a sheet or two of fries and let guests build their own individual bowls or Chili Cheese Fries. On the table, there’s always some hotdogs, buns and all kinds of condiments for Chili…

The number of potatoes you use for your Big Batch will be determined by their size and weight. Critical if following our Carb count is the total weight of raw potatoes and keeping track of the weight of the flesh and skins once baked. Easy…