Devilishly Good

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Kathy Jollimore|Cooking Class Devilled eggs have always been a crowd favourite, quickly disappearing from many holiday parties. Inspired by Korean flavours, this version offers a spicy, sour, sweet and savoury take on the classic. Kimchi Bacon Deviled Eggs Makes 12 Prep time: Less than 30 minutes Total time: Less than 1 hour 6 eggs 1/2…

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French cooking, made easy

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Kathy Jollimore|Cooking Class This simple one pot dinner is brimming with the classic French combination of chicken and tarragon. I’ve used fingerling potatoes in this recipe but you can substitute with your favourite root vegetable. Make this meal complete by serving with a side salad. See our Here’s How for a simple herb vinaigrette recipe….

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Caponata: a taste of Sicily

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Kathy Jollimore A staple on the Sicilian table, caponata is a sweet and sour salad of eggplant, tomatoes, green olives, and capers. It’s very versatile on the dinner table. Try it as a crostini topping as an appetizer, serve it as a side dish with fish, or enjoy as a main course as a vegetarian…

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Puglia Pasta: It’s Perfecto

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Kathy Jollimore Most commonly served with broccoli rabe, ear-shaped orecchiette is Puglia’s most popular pasta. With bacon, ricotta and the less bitter kale, this easy main course pasta comes together in minutes. Orecchiette with Kale, Bacon and Ricotta 4 servings Prep Time: Less than 30 min Total Time: Less than 30 min 1/2 lb orecchiette…

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Step up your spaghetti

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Kathy Jollimore | Cooking Class Swap out your usual spaghetti and meatballs for this Abruzzi-inspired version with spicy marinara sauce and tender lamb meatballs. Cooking the meatballs directly in the sauce saves time, keeps the meatballs very tender, and infuses the sauce with a rich lamb flavour. Spaghetti and Meatballs 4 servings Prep Time: Less…

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Satisfying Meatless Lasagna

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Kathy Jollimore | Cooking Class Based on a traditional dish from the Le Marche region, this mushroom lasagna makes a rich and satisfying meatless main. For a more authentic version, add slices of Parma ham or prosciutto. A great idea is to make a full pan of Lasagna on the weekend, and simply reheat during the…

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Make Wednesday Night, Pasta Night

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Kathy Jollimore | Cooking Class Take the work out of dinner with this rich and creamy pasta prepared in one pot. For a lightened version, substitute up to one cup of the cream with chicken stock. One Pot Creamy Sun-Dried Tomato Pasta 4 servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour…

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Simply Italian

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Kathy Jollimore | Cooking Class Topping bruschetta with marinated roasted sweet peppers is a delicious change from the traditional tomato and basil. Bruschetta is typically served as a first course or on an antipasto platter but you can convert this to a light meal by accompanying it with a simple salad. Make the marinated peppers the…

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Toast Mid-Week with Pizza and Prosecco

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Mark DeWolf Prosecco can be more than simply an aperitif. While their fruity, very slightly off-dry flavour profile makes them enjoyable on their own or paired with appetizers and light desserts, they can also be matched with some thin crust pizza recipes, such as those topped with pesto. Toast mid-week with our recipe for Pesto,…

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