You Can’t Be Depressedo When You Make Your Own Pesto

You Can’t Be Depressedo When You Make Your Own Pesto

A good summer morning to each and every one of you! It’s been a hot few weeks here in the nation’s capital, lemme tell you. Amidst this heat comes some good news, though. Indoor dining is set to return next week! W00T! All my restauranteur 

A Soup For All Seasons

A Soup For All Seasons

Hey friends, welcome back! Glad to have you with me again. Apologies, blah blah blah, long absence, blah blah blah, life etc. Anyways, I hope all of you have been holding up well, getting vaccinated and are dealing okay with a scorcher of a summer. 

Strawberry (and Tomato) Fields Forever

Strawberry (and Tomato) Fields Forever

Readers, where you at? I know it’s been yet another extended absence on my part, but I hope you’re all well and eager to read my latest update. Exciting things, for sure, have been happening. The most exciting and important thing is that Liz got 

The Old “I’m Sick of Cooking!” Cooking Post

The Old “I’m Sick of Cooking!” Cooking Post

Just another manic Monday, friends. Welcome back, I hope you’re all well. I have some exciting news in my personal life: I’ll be getting my first vaccine dose this Friday! Whoo! Freedom! I can’t wait. I’ve been feeling some pretty extreme cabin fever lately. This 

Pork T: The O.P. (Original Pork)

Pork T: The O.P. (Original Pork)

Pork has always a mythical sort of meat to me. Growing up in a Jewish household, it was a long time before I knew the pleasures of bacon, pork sausages, and hams both cooked and cured. No pork chops or pork loin roasts for dinner. 

Straight Out The Freezer: Shrimp Scampi

Straight Out The Freezer: Shrimp Scampi

We’ve all got some stuff lurking in the back of our freezer that we constantly skip over or just plain forget about. Not today. Today, we dig through the freezer to find these lost artifacts. This day, we will cook from frozen. Today, we stay 

Springtime Special: Rack of Lamb

Springtime Special: Rack of Lamb

It’s springtime! Sometimes sunny, sometimes rainy, sometimes hot, sometimes cool. A season for change and rebirth. Spring is an exciting season for a cook, especially in colder climates like ours in Canada. After months and months of nothing but root vegetables, magical green things start 

My First Dish: Tomato-Basil Pasta Salad

My First Dish: Tomato-Basil Pasta Salad

Welcome back, dear readers. Good tidings to you all. A fine spring day here in Ottawa, the snow is melting, the sub-zero temperatures are gradually warming up. And the hearts of restaurateurs are warming as well, due to the decision to allow 50% dining room 

I Can’t Think of a Shakshuka Pun!

I Can’t Think of a Shakshuka Pun!

Brrrr! It’s cold outside! Now, granted most of us still don’t really have anywhere to go most days, but that kinda chill creeps its way into your bones whether or not you cross the threshold of your front door. What’s the perfect way to stave 

Another Big Flavour Alert! My Take on Chana Masala

Another Big Flavour Alert! My Take on Chana Masala

Hey friends, how are you? You all must’ve noticed by now that the temperature, she’s a-steadily dropping. So, the cooking will lean towards heartier fare more and more. I realize I haven’t done too many vegetarian recipes so far, but today’s will more than make