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THE AMERICAN TABLE: Recipe for bourbon pork chop flambe

I recently had the pleasure of meeting Fred Noe, the seventh-generation master distiller who literally grew up at the Jim Beam distillery in the middle of Kentucky. We met over a tasting of country ham and bourbon during which I discovered some new hams and whiskeys to add to my growing list of favourite things to eat and drink.

THE AMERICAN TABLE: Recipe for bourbon pork chop flambe

I recently had the pleasure of meeting Fred Noe, the seventh-generation master distiller who literally grew up at the Jim Beam distillery in the middle of Kentucky. We met over a tasting of country ham and bourbon during which I discovered some new hams and whiskeys to add to my growing list of favourite things to eat and drink.

Vinaigrette recipes feature unique flavour combinations

Once you get familiar with which ingredients work together, it’s easy to create your own vinaigrettes.

Dietitian Andrea Miller of Whitby, Ont., starts with a 2:1 ratio of oil to vinegar. She prefers a plant-based unsaturated oil for its health benefits, sunflower, safflower or canola oil for a lighter flavour or maybe a cold-pressed olive oil for a bolder statement.

Recipes for breakfast bars, make-ahead yogurt parfaits and rice lunch salad

When it comes to school lunches, variety is important to keep kids from getting bored. A healthy mix also provides different nutrients.

“No one fruit or no one vegetable is going to give you everything that your body needs, so the more variety the better chances we have of covering off our bases,” says Kate Comeau, spokeswoman for Dietitians of Canada.

Blueberry recipes: Turkey burgers, marinated broccoli salad, smoothie

The beauty of blueberries — both cultivated and wild — is that they can be used in sweet or savoury foods.

“People think of muffins and smoothies, but they can be used in entrees, in salads, in sauces and of course desserts. Even in a barbecue sauce,” says Debbie Etsell, executive director for the British Columbia Blueberry Council.

Good and Cheap’ recipes for crustless quiche, PB&J bars, caramelized bananas

In “Good and Cheap: Eat Well on $4/Day,” author Leanne Brown has created a strategy guide to help people on a limited income stretch their food dollar.

She includes the cost for each recipe, which is meant as a guideline, as prices vary by city and neighbourhood.

For those who know little about cooking, Brown suggests regular practice helps.