food education

It’s a good time to make basil-walnut pesto

Cajun étouffée

Pattypan (or UFO!) squash

Centopassi wine turfs the Mafia

Zabaglione!

Crème Anglaise makes the ice cream

Asparagus … coming soon

Cooking a korma

Sucrerie Lavigne for cabane à sucre

“Sweet of milk:” DIY dulce de leche

Bánh mì for you and me in Kanata

Konjac noodles: interesting possibilities?

Economical protein … roast pork shoulder

Sauce Mornay

Mousse