Recipe feature Pumpkin lends a earthy and sweet flavour to brittle, hummus, soups and dessert.…
Recipes
“This recipe is more of a method than a specific recipe. Use whatever is fresh from the market, green onions, tomatoes, peas, green beans, squash, fresh herbs. – chef Brad Smoliak.
Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature chick pea liquid and add the sugar slowly. Recipe courtesy The New York Times
The sunny flavours of Mexico are ideal for a backyard barbecue on a summery Alberta evening. Start with seafood ceviche and braised pork tacos, then continue with grilled beef in adobo, corn, grilled salmon. Finish with grilled fruit and a boozy popsicle.
This spread, similar to baba ganoush, works as part of a meze or as a flavourful sandwich spread
It pays to have dips around over the holidays for last minute guests or snacking
It pays to have dips around over the holidays for last minute guests or snacking.
You can buy very expensive jars of bagna cauda imported from Italy or you can make it yourself. The classic way to serve it is to dip the vegetable, then use some bread to catch the drippings. Guaranteed to make anybody eat their vegetables
Ottolenghi’s is bar none the best hummus recipe we have found, smooth and creamy every time. You will never go back to making hummus with canned chickpeas. Adapted from Jerusalem: A Cookbook