This Champagne Mushroom Risotto recipe has been a favourite of family and friends for years and it’s too good not to be shared.

If had known years ago that making your own churned butter was so easy, I would never have bought butter in a grocery store again.

For typical pickles you’d be looking at a marinating period of 4-5 weeks. With the sous vide method, we’re talking 4-5 hours. Incredible! And the end result is as crunchy and flavourful as the ones you’d need to wait for. And maybe the best part is that you can add whatever spice blend you like. For these pickles I’ve gone with a more traditional blend of garlic and dill, but feel free to experiment. I can assure you that the results will the delicious.

It’s quite possible that these Truffle Parmesan Fries will leave you saying “these are the best fries I’ve every had!”. I’ve actually heard that comment a few times, and I wholeheartedly agree. First, I love Parmesan cheese; second, I love truffles; and third I love french fries – so this is a match made in heaven. They are light, crispy, and full of outstanding flavours. Eat them alone as a snack, or pair them with a more sophisticated Steak Frites dish. You’ll love them!

If you’re looking to a quick and easy, yet somewhat sophisticated finger food, this Prosciutto-wrapped Asparagus will definitely fit the bill. In fact, this might be the king of all party appetizers. The slight crunchiness and saltiness of the Prosciutto plays wonderfully with the zesty cheese and the citrus and acids from the lemon and vinegar. It’s been a go-to in our house for years and had graced our table at many of our favourite events.

I have always been a big fan of risotto. I’ve been making it for years and it’s become one of my staple side dishes – especially when I’m looking to impress my friends and family. Yes, it does take a bit of work, but I’ve never made a risotto that wasn’t worth the effort. This......

In my opinion, pureed vegetables are extremely underrated. I find that they allow you to take advantage of the fresh flavour of the vegetables, while allowing room to add new, exiting flavour elements to the overall profile. And not only do they go perfectly with pretty much anything, they are super simple to make. I’ve......

This recipe is my take on re-creating a memorable dish from La Strada restaurant in Ottawa, These croquettes are perfectly crispy on the outside and tender and savory on the inside and I think I’ve found the right balance of textures and flavours to represent it well.

This Honey Roasted Carrots with Smoked Yogurt recipe was inspired by a recent trip to Ireland which highlighted the amazing possibilities.

I’m in love with the flavour and texture that you get with a good olive, and love it even more when they are combined in a rustic tapenade!

I’ve never been a huge fan of jam, but when I stumbled upon this recipe a few years back I was instantly hooked. The jam highlights the wonderful natural sweetness of the fig and exposes hints of honey and vanilla, all in a silky, yet textured, consistency. I use this jam with pretty much everything,......

This Garlic and Parmesan Creamed Spinach blends all the great things about spinach into something better, adding huge layers of complexity.

This particular Apple Mustard Chutney made it’s debut on our Christmas Eve table a few years ago and has become a mainstay ever since.

This Sundried Tomato and Basil Pesto ranks right up there in my top favourites and elevates the goodness that you find a regular basil pesto.

This Miso Parmesan Potato recipe works great with any dish. The potatoes are silky and savory, with just the right amount of texture.

This super-easy Smoked Guacamole recipe is a fresh, and healthy side dishes that I find myself craving from time to time.