by Joseph Yacino | Sep 10, 2026 | Recipes
Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different grinds on your meat grinder: Coarse, medium and fine. This will give it...
by Joseph Yacino | Sep 9, 2026 | Recipes
There is way too much debate to say exactly where “schnitzel” originated, but one thing is certain, never, never call this dish schnitzel in Austria or Germany. Schnitzel is protected by law and must be made of veal. Serves 4 4 boneless pork chops, ½ inch/1cm thick ¼...
by Bryan Daniel | Sep 9, 2026 | Recipes
Crispy on the outside, tender on the inside, and seasoned to perfection, this classic veal schnitzel brings authentic European comfort food straight to your table. Serving four, this simple step-by-step recipe ensures a light, golden crust every time. Ingredients...
by Joseph Yacino | Sep 8, 2026 | Recipes
Risotto has a reputation for being high-maintenance, requiring constant stirring and standing over a hot stove. Cooking it in a pressure cooker changes everything: you get that same rich, velvety texture in just a fraction of the time, with almost zero hands-on effort...
by Joseph Yacino | Sep 7, 2026 | Recipes
You can use dairy or non dairy yoghurt to make this cheese. The non-diary does not firm up as much as the dairy version. When we made our last batch using a vegan yoghurt we added in some dairy sour cream, it made a huge difference. Makes 8-10 servings 32...
by Bryan Daniel | Sep 2, 2026 | Recipes
This cool treat takes some time at the stove, but the intense berry flavor is worth it. If you don’t have ice-pop molds, you can use small paper cups. Place filled cups on a plate, stretch tin foil across the tops, poke Popsicle sticks through the foil into the...
