Chef Barbara Lynch’s Chicken and Rice Meatball Soup

As I mentioned, Isabelle and I were treated to a morning in the kitchen with Chef Barbara Lynch along with other families for the Ben’s Beginners Cooking Contest Kickoff.  Here is the recipe that we made together.  It is a perfect soup for fall and if you can get your kids in the kitchen cooking…

Prize Winning Hood Sour Cream Noodle Kugel (Recipe) -Sponsored

I recently had the opportunity to create a recipe using Hood Sour Cream.  Even though I cook a lot, I am usually a recipe cook.  I occasionally do a little kitchen improv but I never write it down.  So in fact this was my first ever experience developing a recipe and I had a blast…

Shake Your Way Back to School: Chai Latté Milkshake (Recipe)

Earlier this summer I attended Blogger Bash in NYC and Johnny Rockets challenged attendees to “Shake it Up” and come up with a Milkshake recipe of our own to help kick of National Shake Month.  Fall is in the air, and the flavours of chai just seemed to make sense to me.  As I was…

Recipes Gather Here

I am not one to get hung up on my age or aging. But there is something that is really beginning to bug me.  It is not the grey hairs unveiling themselves upon my head.  It’s not the odd aches I get on a rainy day.  It is not the fact that I have to…

Vegetables Wanted: Meat Need Not Apply

I’m not Zagat or the Michelin Guide.  I don’t have as many categories as Urbanspoon or the unpredictability of Yelp.  I’m more of a kitchen kitty than a Chowhound.  That being typed, I get texts while I’m putting the kids to bed that look like this: I spend a good part of my day sharing…

Chef Jeremy Sewall’s Cucumber Lime Mint Mocktail (Recipe)

Chef Sewall, of Lineage, Island Creek Oyster Bar and Row 34, talked about the virtues of mint not just in your cocktail or mocktail.  He suggested tossing a little in with your salad to brighten it up.  You can also shred (or chiffonnade) a few mint leaves to sprinkle on fish.  Lastly, a couple of…

Borrowed Heirlooms: Spring Salad Recipe from Chef Ed Hoffey

When Heirloom Kitchen first opened, I got a chance to sample some of what they would be serving for fall.  Now that spring is officially here, Chef Hoffey has shared one of his favourite ways to celebrate this season of awekening with one of my favourite ingredients: pea tendrils.  Well, okay my favourite ingredient is…

Café Beaujolais Coffee Cake: Our Go To Recipe

When I was head of the Parents Association I made this coffee cake on a Google assisted whim because we had buttermilk to use up. It was a huge hit and even the kids had a taste at the next class potluck because I made it again. Since then, it has been our go to…

Foie de Poulet: Chicken Liver with Apple Brandy Dijon Sauce (Recipe)

Last week I had the opportunity to chat with Chef Tony Maws and Chef Carl Dooley about one of Craigie on Main’s most exceptional special events, The Road Less Traveled, where the ingredients are more nose and tail than anything in between. I have always preferred liver to steak but have never prepared it successfully…

Recipe to Follow: Novels & stories sprinkled with recipes

I love to read my cookbooks.  With all the fabulous food blogs out there and the ease of epicurious.com I often cook from my computer, but that doesn’t mean I don’t use my cookbooks.  I browse them.  I flip through them.  I pull recipes here and there especially if I am hosting a party.  A…

Lunch: Bon Appétit

Pea green and micro arugula salad with salmon roe. Omelette with onions and Brussels sprouts. Make a vinaigrette in a bowl. Top with greens and toss. Sautée some onion and sliced Brussels sprouts. Add a little water or wine to cook Brussels sprouts completely. Whip two eggs in a bowl with a fork. Sprinkle with…

Simple Blood Orange and Avocado Salad (Recipe)

This week I learned a new term for something I’ve been doing for years. To supreme. It is how you cut the orange for this recipe. You remove the peel by cutting the top and bottom of the orange flat then gliding the knife from top to bottom all around until peeled. Then you slice…