If it's hot outside, cool pasta salad mixes up with most anything to hand Soup is well known as an ingredient catch-all most of the year but in the hottest summer months, save for a nod to great gazpacho, I say cold pasta salad can fill the same role just as well. Boil any pasta you have around then run it under cold water immediately after to stop the … Read More →
Chorizo This Time But Most Any Fresh Sausage Works This recipe has been part of my culinary DNA for decades. It started life as Mum’s interpretation of a ‘back of the 1970s lifestyle magazine’ casserole and honestly hasn’t changed much since. It’s an easy way to fill a big pan to feed a crowd which is its main objective but you get delicious in … Read More →
Don't Stuff This Anywhere I’m only six years late getting round to putting this on video but it’s still the same delicious holiday “dressing” – the more enlighted version of “stuffing” – I’ve made for decades and talked about in my original post on the topic. Easy. Cheap. Sagely Tasty. Go make some for your next feast but try … Read More →
Best not to count how many you eat in one sitting Prime grilling season has arrived again and around my kitchen that means “street” tacos cooked over charcoal. The fire is the easy part particularly once you have all the ‘extras’ sorted out. In my case those include a vat of garden-fresh salsa, some well seasoned beans, a little lime and coriander enhanced crema, and a … Read More →
Skip the pastry for a change and give your grater a workout with this potato crust quiche technique. If you choose your pan wisely it will do most of the hard browning work for you. Ideally a 10- or 12-inch cast iron skillet is used for its heat retention however any similarly sized pan you … Read More →
How An Italian Snacks When the pantry is nearly bare just before market day and you have hunger alarms making a racket in your brain, you need something cheap, fast, and hopefully already in your dwindling stocks. The power might even be out thanks to a blizzard but if you can boil water over a camp stove on the … Read More →
That's a BIG Sack 'O Taters Atlantic Canada would make Samwise Gamgee proud. We’re just covered in ‘taters’ as he’d tell Gollum. Prince Edward Island and New Brunswick supply not only most of Canada’s spud needs but plenty cross the border to feed the eastern US. From ordinary bags of them in the market to McDonald’s insatiable industrial french fry demand … Read More →
