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Skip the boxed mac and cheese and make your own at home

Macaroni and cheese has always been on my “must-explore” list. It’s just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything else. Unfortunately, it’s the boxed version, complete with orange cheese powder, that’s made most often.

Rethinking Chicken Florentine with clearer, brighter flavours

Chicken Florentine is a buffet-line favourite featuring chicken breast and spinach in a mild cream-and-Parmesan sauce—sometimes stuffed inside, sometimes stacked on top. All of these components are good, but this dish can often be stodgy (think old-fashioned casserole) or fussy (involving dredging chicken in flour and sauteeing).

Consider a taco bar for Super Bowl entertaining; some tips

Every year, I host a Super Bowl viewing party, and though our numbers fluctuate, suffice it to say the crowd is always ready to eat, especially now that it includes a handful of teenage boys.

I pick a menu that allows for different appetites, the possibility of last-minute guests, and the welcome chance of leftovers for dinners later in the week.

Turn a plain brown paper bag into the perfect popcorn maker

Microwave popcorn is a great idea—in theory. But most packaged options have a long list of unnatural ingredients and don’t taste very good. This fun recipe turns a plain old brown paper bag—the kind you might use to hold your lunch—into a microwave-safe package for popping corn kernels.

A boozy, coffee-soaked dessert awaits you with a tiramisu

With its boozy, coffee-soaked ladyfingers and sweet, creamy filling, it’s no wonder tiramisu is Italian for “pick me up.”

Instead of making a custard filling, we simply whipped egg yolks, sugar, salt, rum and mascarpone together and lightened it with whipped cream. We briefly moistened the ladyfingers in a mixture of coffee, espresso powder, and more rum.