Adventures of a Home Cook
I must be late to the “bowl craze”. If you have no idea what I’m talking about, foodies and the general population at large have become obsessed with eating food in bowls: burrito bowls, Buddha bowls, poke bowls. Everywhere you turn these days, there are …
There is nothing better than a summer party in July, a cold beer and the smell of burgers on a charcoal barbeque. And then there are those cold winter months in barbeque Siberia when you yearn for the sun on your skin and a burger …
I try not to get too swept away with the latest food trends. I have no intention of ordering anything “unicorn”. I usually keep my pumpkin spice for pies. But like most people in the past few years, I have become a bit obsessive with …
Growing up, my sister and I always asked for Macaroni and Cheese whenever my father was away. To him, mac and cheese was considered nursery school food he wanted no part in. And when I say Macaroni and Cheese, I do not mean the kit …
I know that I am supposed to eat more fish, especially oily fish like salmon. I have been told repeatedly of the numerous health benefits. And don’t get me wrong- I like fish. It just never seems to make it into the regular repertoire. I’m …
Every time I make traditional ratatouille I am severely disappointed. I don’t think it is the recipe creator’s fault. I just expect ratatouille not to be so liquidy and soggy, but to really be a spiral of vegetables like the dish served in the Disney …
Every so often I will come across a dish that I have never even heard of and think to myself “have I been living in a box?” More likely, I just haven’t been exposed the the bounty of other cuisines in the world and have …
I have always enjoyed fresh seafood. Really- what’s not to love. But I discovered a deep love for mussels on a trip to Nova Scotia several years ago. The east coast does seafood right! We attended a wedding on a beach, looking out over the …
I am definitely a carnivore. Judging by the number of meat-centered recipes on this blog to date, this was probably a given. But if all vegetarian dishes were this delicious, I might consider a conversion. This recipe is the embodiment of fresh interesting flavours. A …
This is less a recipe and more of a technique. One which results in exceptionally juicy chicken, crispy skin and cooks up in less than 45 minutes, making a cooking whole chicken possible on a week night. Let this convert you as well! So what …