Maybe not to everyone's liking, but if you are a fan of cooked marrow bones, they are easy to make at home. The rick, unctuous taste of warmed marrow spread on toast is both unique and delicious. Start at your butcher by getting 3 or 4 pieces of marrow bone 1½-2" (3.5-5 cm) thick, cut crosswise as in the picture above, per person. Make... Read more →

There used to be a restaurant in Saskatoon called Cousin Nik's that specialized in Greek fare. One of our favorites when we visited was their Greek Ribs, so imagine my surprise when I got the owner's cookbook, only to discover that some of the ingredients and methods were far from traditional. What surprised me most was the inclusion of... Read more →

One presentation trick I really like is food served with a soft cooked egg so that when the yolk is pierced it becomes part of the sauce for whatever is underneath. Restaurant Sorza, 51 rue saint Louis en L’Ile, Paris, serves a dish they call "oeuf poché, confit de tomates" or "poached egg & confit of tomatoes" that uses this idea... Read more →

My watercolor artist wife recently took part in an online exercise with artists who were doing illustrated recipes. Here is her 'Go-To' Lunch Salad, a mix of diced tomatoes and cucumbers, with feta. For every day it may be served with Melba toast, for other occasions, maybe some baguette. To see more of Pat's watercolors, check out her... Read more →

It all started with a plan to have Sloppy Joes for supper. For those not familiar, a Sloppy Joe is a mixture of ground beef in a tomato based sauce served in a hamburger bun. You can serve it sandwich style, which can be very messy, with the filling oozing out over everything, or as an open-face sandwich eaten with knife and fork. I... Read more →

Despite its reputation as being the hallmark of a skilled chef, a beautiful cheese soufflé is surprisingly simple to do, takes very little effort, and wows dinner guests. And, contrary to popular myth, you don't need to tiptoe around the kitchen while it is baking. Just don't slam the oven door or choose then to practice your jumping... Read more →

Help! A family feud has erupted about whether or not lavender is one of the flavors in Herbes de Provence. I think it makes everything taste like hand soap, but my wife insists it is authentic. Which of us is right?--Dave I have checked most of my references on authentic french cooking, including Larousse Gastronomique, Julia Child, and... Read more →

Eggplant Puttanescawith Handmade Fettuccini One of the things I have been enjoying about the Saskatoon Farmers Market this year is the availability of fresh eggplant. What we have enjoyed most so far is Eggplant Parmigiana, but recently I got a hankering to see if I could find a recipe for Eggplant Puttanesca. Puttanesca is... Read more →

This bright, colorful salsa pairs well with grilled salmon, steelhead trout, shrimp or other seafood. It can be complemented with the addition of diced avocado. The white balsamic brings together the sweet taste of the mango with the acidity of the lime juice to create a perfectly rounded flavor, and the hint of Thai pepper leaves a... Read more →

My oldest daughter is a vegetarian, so visits home can be a challenge and a learning opportunity for the 'head cook'. On her last visit, I wanted to try something new. I had read that dried mushrooms ground into a fine powder was one way to add flavor depth to food. Some refer to this meatiness as Umami. To test the idea, I made the... Read more →