The argument over what constitutes an authentic Salade Niçoise continues to rage. Today, I’m adding fuel to the fire, as I continue my search for new salmon recipes.
I’ve been exploring different ways to serve salmon, as we move away from red meat in our diet.
In 250 articles written since this blogging adventure started in December 2012, the top, top, top post has been EGGS: BENEDICT, FLORENTINE AND ROYALE in January 2013 with nearly 40,000 readers.
In late winter, in a small corner of England’s largest county, delicious bright pink rhubarb stalks are grown entirely in the dark and harvested by candlelight.
Keeping the vegetarian, trending vegan, in the household happy is a strain for an avowed carnivore, but beans are an excellent source of protein and fibre and should work. However, they have […]
I first became aware of capon at Oundle School, many, many years ago, but it was not until recently that I tasted it. Now I’m a fan.
Whether you pronounce this tasty baked offering ‘scone,’ rhyming with ‘tone’ or rhyming with ‘gone,’ your dialect will reveal exactly where you come from.
In the mundane wilderness of ideas that is February, I’ve been searching for better and better comfort food. Bubble and squeak, a traditional English dish, made from left-over potatoes and greens, tempts.
Growing up in London, England, I had never heard of a butter tart. Treacle tart, yes. An acquaintance at our local Annex coffee shop in Toronto lives in Paris. He was bemoaning […]
The festive balls on the two little Christmas trees outside our townhouse are finally decorated with snow, just in time for the New Year. But a different type of festive balls […]