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This vegan Eggplant Bacon recipe takes all the flavor and crispiness of bacon and packs it into thinly sliced eggplant! INGREDIENTS 2 medium eggplant 2 Tablespoons soy sauce 30 mL, or tamari for GF option 1 Tablespoon toasted sesame oil 15 mL 1 Tablespoon olive oil 15...

Amy Fleming Sun 8 Mar 2020 10.00 EDTLast modified on Sun 8 Mar 2020 16.30 EDT You’re washing your hands 10 times a day and have stopped touching your face. What else can you do to improve your health and avoid bugs? It’s been a long, wet winter. Everybody has got...

    Ingredients for winter cake: 12 oz/1 1/2 cups water (or orange juice for more flavor) 3 ½ cups Italian type 00 flour,  1 1/4 cup sugar,  2.8 oz/ 1/4plus 2 1/2 teaspoons sunflower seed oil,  Grated zest of 1 lemon (or the beans from a vanilla pod),  2...

Chicken scarpariello, the Italian-American dish of chicken braised with sausage and peppers in a sweet-and-sour sauce, is one of those perfect Tuesday-night meals. It's punchy, it's not for the timid, but it's ultimately very easy to make, requiring just a single...

Napoleon Bonaparte reportedly once said, "An army travels on its stomach." We're not sure if that's true, but we can definitely appreciate the sentiment behind it, and today it seems particularly important. In honor of Veterans Day, here is a delicious and patriotic...

This hearty dish will warm you from the inside out. Sneak in good-for-you kale into this savory pasta dish. Ingredients: 1 pound penne pasta (or any pasta you prefer) 1 pound spicy italian sausage, removed from casing 1/2 cup heavy cream 1 large bunch kale, trimmed...

  Ahhhh, Guinness! there was a time while traveling through the Emerald Island I would not even consider going into a pub unless a placard with the Guinness emblem/sign was prominently displayed. By that I do not mean some garish electrical thing but a wooden placard....

Frozen Ghosts are a GREAT Halloween treat for the kids or the kid in you! Light and tasty, makes for a fun treat or a great party menu item! If you are looking for a great theme treat for any upcoming Halloween party this season, then FROZEN GHOSTS are a BOO-TIFUL...

2 1/3 cup/291g all-purpose flour  2 1/2 teaspoon/12ml baking powder 3/4 teaspoon/3ml salt 1 cup/192g sugar (reserve 1/4 cup/48g) 1/2 cup/110g/118ml shortening 3/4 cup/185ml milk 2 eggs (large) 2 tablespoons/30ml fine dry bread crumbs 40 fresh plums (prune, Damson, or...

  Ingredients 1 pork tenderloin, medium size, about 1 lb 2 oz part skim mozzarella cheese, thinly sliced 1/2 cup spinach, fresh 1/4 cup sun dried tomatoes, dry 2 garlic cloves, crushed with garlic press 10 basil leaves, fresh Salt and pepper to taste Directions...

Serves 7 Makes 28 mushrooms  28 large (2 1/2-inch-diameter) white mushrooms, stemmed 28 mushroom stems, minced and sauteed to remove water  1/2 cup/60g Italian Seasoned Bread Crumbs  1/2 cup/90g grated Pecorino Romano  2 garlic cloves, peeled and minced  2 tablespoons...

ROMAN MUSTARD: 12 ounces/340g brown mustard seed 8 fluid ounces/250ml red wine vinegar 12 fluid ounces/375ml unsweetened red grape juice 1 tablespoon/15ml salt 2 teaspoons/10ml cumin seeds, freshly ground 2 ounces/56g flaked almonds 3 ounces/85 pine nuts 1 pound/450...

Jewish cooking has a wonderful thing called khrame, which is horseradish sauce with beets. It is probably this that makes us think of this combination. 6 frankfurters 6 small pickled beets, drained and chopped (see pickled beets recipe here) 2 onions, chopped 2...

  These little dumpling “pillows” can be made with a variety of ingredients. Originally they were made with flour/egg mixture. The potato version many of us are familiar with came about after potatoes were introduced from the New World in the 1600's. This recipe...

  This soup was inspired by the Olive Garden’s Chicken Gnocchi Soup. Yes that’s right. You can make it vegan by pureeing 1 large cooked potato or rice and pureeing in a blender with vegetable stock. The thick rich creamy base is studded with carrots, celery and...

WHY YOUR GRANDPARENTS DIDN’T HAVE FOOD ALLERGIES…BUT YOU MAY  So why didn’t your grandparents have food allergies? It’s really quite simple… 1) THEY ATE SEASONAL REAL FOOD Food came from farms and small markets in the early 1900′s, and because food preservatives were...