Savoury and deceptively simple.
I can’t even handle how delicious this is! A great, super quick appetizer or side dish, any occasion is perfect for this savoury snack.
Martha Stewart (or her team) has knocked it out of the park again. There are few things in this life that taste so good, nor are they as simple as this: line after line of crisp, roasted asparagus imbedded into gooey gruyere, all atop buttery, flakey puff pastry. Try this immediately! Continue reading
**Update! Crumb crust has been doubled. See below the cut.
Not much to say here, except this is probably the best cheesecake I have ever made, tied only with one (Caramel Macchiato cheesecake) I will be featuring very soon.
Actually, I’m starting to think I should just go into making cheesecakes full-time. In 3 months I have made, or been asked to make, seven cakes. Seven, glorious, silky, rich, amazing cakes. This chocolate cappuccino wonder is no exception! I don’t even like chocolate in my cheesecakes (in fact, I typically loathe it), but this has turned that sort of thinking on its head.
Have you ever eaten so much meat that you feeling like you’re hallucinating? Some call it having “meat sweats” or a “meat high,” others know it simply as a food coma. Check all of the above, because you’re in for a long evening of lying down and blissfully patting your belly after this meal.
Memphis Blues Barbeque House is a special place for me, with two tiny locations tucked away in Vancouver, and several more across the Prairies. It’s as close to jaw-dropping-amazing Southern BBQ as most of us can get up here without hopping on a plane. Everything from their ribs and fries to pulled pork and cornbread are crazy delicious. Get ready, this is going to be a long one. Continue reading
Gloriously gooey—barely had time to snap a photo before inhaling these!
I have got to say, there’s been a real mishmash of exciting and bizarre things going on in my life lately. Feel free to apply that to any and every subject you can. What you really want to know is how it applies to food, right?
Meat. It means tons and tons of meat: pulled pork, roasted and barbecued chicken, beef roasts, and everything in between. I have started having daymares from it all. Something sweet had to come in … something comforting and decadent. Did someone say “cinnamon buns?” Continue reading
Comforting and complex flavours make this stuffing a hit.
Dressing, sides, stuffing—whatever you want to call it, this stuff isn’t meant for holiday dinners anymore!
Eating a bowl of stuffing might seem strange to some, but I like to think that those people just haven’t really lived. It’s the best part of every turkey dinner, and is always the first of the leftovers to disappear in my house.
I’m just dropping a quick line to let you know of two additions to the blog that I have been working on:
- You will find a Recipe Index page, which includes every recipe as they are posted. For those who haven’t checked it out yet, you will find it is organized and wonderful:
- I have (finally) added a “Printer-friendly version” link to each recipe. You will find the link just above the ingredient listing: