Mike was recently at The Capital Grille in Orlando. It’s an upscale Steak House with some of the best appetizers, including lightly sautéed Prosciutto Wrapped Mozzarella sticks. I was recently at our local Italian Market, and they were featuring Prosciutto di Norcia. A ham cured…

Buns have a surprisingly long history and have been found in Egyptian Tombs; sweet treats during the Roman Era and steamed in China. Buns can be sweet or savoury, depending on what you’re using them for. These are more savoury than sweet, so can be…

Basmati Rice is one of the most prized rice in the world, grown in the Himalayan foothills. Originally cultivated in India, Nepal and Pakistan it is the go-to rice for Indian dishes. It’s a long grain, aromatic rice that is best rinsed and soaked before…

For years we thought that Cordon Bleu was a French only dish, but the more research we’ve done, the more we discovered that many countries and cuisines have embraced the concept of meat wrapped around cheese. Switzerland has Schnitzel, Spain has Cachopo, and Argentina has…

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…

Kofta’s are a favourite Middle Eastern dish, made from ground meat and spices. We first tried Kofta’s during our diving trip to the Red Sea – Sharm el Sheik, Egypt. Egypt has coastlines on the Mediterranean Sea, the Nile River and the Red Sea. Egyptian…

Tag You’re It! B & K after lunch, Mission Hill Family Estate Winery, West Kelowna, British Columbia……………… Kelowna holds a special place in our hearts – not only have we vacationed there for more than 40 decades and watched it grow into a world class…

Turkey Chili is a little leaner than beef; and we use some cumin and thyme to enhance the flavours. White kidney beans change the appearance but not the taste or CHO. This recipe is a slow cook type meal for a cool fall or winter…

If you want a change from the ham buns do try this recipe from the Northern Italian Aosta Valley; nestled just below Mont Blanc near France and Switzerland. Cheese from “Valle d’Aosta” is also known as Fontina. Fontina DOP cheese is made only with milk…

It’s tomato season and we had a bumper crop this year! Use any ripe tomatoes you can find, mix and match. Grill some crusty baguette to mop up the lemony dressing.