A good cook knows what ingredients to combine into a delicious meal. This short article in the "Ingredients" series focuses on the humble and ubiquitous onion. Virtually every cuisine uses the onion or onion variant as a basic flavoring....
Do you have a lot of cauliflower from your garden or got lots from a great sale? Here's how to freeze them for another day. Wash off cauliflower before cutting into small pieces to rinse off any dirt. While you are...
With local produce in top form, it's a perfect time to switch up your diet by adding fresh, local vegetables to your plate. “When it comes to asparagus, many people are discovering that there are more colourful options than the...
Adding beans to your baking will boost the protein, fibre, vitamin and mineral content of your treats. The high protein content of beans also improves the texture of baked goods. Find out for yourself with this yummy cake from...
Eggplants or aubergines as they are called are becoming better known in the western world. Other names they are known by are eggfruit, brinjal and guinea squash. Eggplants originate from the Middle East and Asia, and instantly recognizable by...
Crock-pots and slow-cookers are great ways to cook beans. Beans are always better when cooked slow so the cookers and beans just naturally go together. Here are some excellent bean recipes for your cooker. Each of these recipes has...
Oh how I wish I would have experienced “summertime on the farm!” My grandmother grew up on a 42-acre orchard farm in Bucks County, Pennsylvania complete with chickens, cows and pigs. As young children my mother and aunt would...
Mushrooms are frequently described as meaty. Firm-textured portobellos even look like lean meat, especially when they are grilled. Experts disagree on the spelling of this saucer-size mushroom. The Mushroom Council says portabella, while The Mushroom Cookbook, by Amy Forges (Workman...