Preparing gizzards using the confit method for this chicken gizzard and fiddlehead salad renders them very tender.  |  Sarah Galvin photo

Here’s how to use the entire animal from nose to tail

A farmer cannot raise only pork tenderloins or hams. The idea of using the whole animal honours the animal by not wasting anything. This concept is nothing new in traditional aboriginal cooking. Not a bit of the moose goes to waste, not even the nose. Marm Bailey in Annapolis Royal was making Moose Muffle Soup […] Read more

The sauce with this pork tenderloin is also excellent on other cuts of meat or vegetables. The duchess potatoes can be seen on the side. |  Betty Ann Deobald photo

These special recipes help create a celebration for Mom

For those looking for recipes to impress Mom for Mother’s Day, pork tenderloin with Dijon Marsala sauce is a good option for its five-star restaurant flavour. Add duchess potatoes, a marinated salad, steamed broccoli or spring asparagus and a chocolate cookie for dessert. All can be completely or partially prepared ahead of time. Pork tenderloin […] Read more

This French onion soup turned out very nice in the Instant Pot. |  Sarah Galvin photo

Taking the Instant Pot out for a road test

I’m late to the instant pot craze. In fact, I actively resist it. But with an almost cult-like following of 1.3 million people on the Facebook Instant Pot Community page, I have to give it a try. The Instant Pot, which was invented by a Canadian, is a combination of a slow cooker and an […] Read more



Children who learn to cook will eat better as adults

Learning to prepare food and cook are life skills we all need. Developing these skills early in life will encourage children to make healthy food choices and increase their confidence in preparing meals for themselves and others during their entire life. Many food preparation skills build on and encourage math, reading, organizational and mechanical skills. […] Read more


Rice: the ideal food both for energy and fine dining

Most rice production is in Asia and Africa, but it is also grown in California, Central American and many countries in Europe including Italy, Spain and Portugal. There are two categories of rice: short grain and long grain. Short grain rice is starchier and better suited to pudding, risotto, sushi and paella. Long grain rice […] Read more

Spring is a great time to mix up a nutritious smoothie to start your day.  |  Jodie Mirosovsky photo

Fresh ingredients for a refreshed spring diet

Reawaken to more sunlight, the cheerful chirping birds, the sound of water running as the winter melts away and tulips popping through the still chilled earth. We even resort to a smile as we see rubber boots stuck in a puddle and mud covered clothes. Springtime is fun. It is the time of year for […] Read more

This slow roasted leg of lamb is served with balsamic glazed cipollini onions.  |  Sarah Galvin photo

Traditional Easter meal serves up lamb

Serving lamb at Easter became a custom long before the birth of Christianity. According to the Exodus story in the Bible, Jews painted their doorposts with lamb’s blood so God would pass over their homes. Egypt was suffering from many plagues including the death of all first-born sons. Later, the Jews who converted to Christianity […] Read more


Turn coloured Easter eggs into cute and delicious stuffed chick eggs. ABOVE AND RIGHT: Bacon and egg deviled eggs and California deviled eggs are alternative fillings for the stuffed “chick” eggs.    |  Betty Ann Deobald photo

It’s all about the eggs when following Easter traditions

Easter and hard-boiled, coloured eggs are a tradition in many homes. Making the perfect hard-cooked egg, which is tender with a bright yellow yolk, is easy with the correct cooking procedure. Making the perfect hard-boiled egg starts with older eggs because fresh eggs are harder to peel. Begin by placing the eggs in a single […] Read more

 A reader was looking for a black bean and rice recipe like she ate while visiting Cuba.  |  Betty Ann Deobald photo

Readers requested recipes — and we delivered

Cuban black beans and rice Mary Hoge of Granum, Alta., was looking for a recipe for black beans and rice like they had enjoyed in Cuba. Serves eight. 2 c. dried black beans, well rinsed 500 mL 6 c. water 1.5 L 6 slices of thick bacon,diced 1 green bell pepper,chopped 1 red bell pepper,chopped […] Read more