When it comes to my diet, I live by the 80/20 rule. That is, I try to make healthy choices 80 percent of the time. With the remaining 20 percent I allow myself to be free to eat (and drink) whatever I want. And that works well for my new cooking obsession: deep frying. — Read More —

As promised, here are my suggestions for cooking for the dad(s) in your life this Father's Day. This is a labour intensive but not difficult list of dishes so of course feel free to pick and choose and I'm including a couple of short cuts along the way. — Read More —

One third of Canadians are reaching for gluten free products, with the global gluten-free market expected to reach $6.2 billion by 2018. — Read More —

As warmer weather is arriving in many parts of the country my thoughts are turning to summer parties, what to serve the next time I'm entertaining friends al fresco and what to order when hitting restaurant patios this weekend. — Read More —

Looking for a dessert to wow your guests this weekend? Look no further than this recipe for red velvet cake. It's a treat I used to consider as appropriate for nothing other than kids birthday parties, but after remembering a little baking secret shared with me by a world famous chef, red velvet has become my new cake obsession.  — Read More —

Why do I wait until Easter to indulge one of my favourite proteins...a big 'ole roast ham? It has got to be one of the easiest and crowd pleasingest menu anchors out there (unless of course you're observing passover.) And on top of that, it'll leave lots of money for some nice wine to go with it. — Read More —

Anchovies get a bad rap. Many people turn up their nose when the little fishes come draped across the top of a pizza or salad, as though they're not meant to be there. Like a hair or a slug. But if you want to make and eat the tastiest food you're going to have to learn to cook with these little guys. And my bet is you already love them. Because they're there, in your favourite salad dressing, in your Worcestershire sauce and they're probably the X-factor in that delicious plate of pasta at your favourite Italian restaurant. — Read More —

Choosing complimentary dishes to round out a menu is a challenge for many home cooks. But by following a few simple guidelines you can easily learn to think for yourself and create interesting and delicious menus, beyond the obvious chicken and mashed potatoes (not that there's anything wrong with that combination). — Read More —

How many pots and pans does the average home cook (notice I don't say chef) need? Most of us ending up buying our pots and pans in sets, which can be an excellent way to score a deal. But if you're like me, a bunch of those end up going unused, taking up precious storage space. — Read More —

I'm all for staying in on Valentine's Day. Why battle tight reservation schedules, pay higher prices or risk poor service? Besides, the following menu is not only easy to make but is sure to get you lucky in the bedroom. Or on the kitchen counter. Or both. See? Staying home is way more fun. — Read More —