sa国际传媒

Add some in-season rhubarb to give this traditional springtime treat a tangy twist

If you want to flavour grilled pork back ribs, Caribbean-style, get your mojo going. I鈥檓 not talking about boosting your charisma. I鈥檓聽talking about mixing up a Cuban-style sauce whose bright-tasting flavours work wonderfully with charred pork.

A reader asked for a recipe for cheese bread sticks, the six-inch-long, two-inch-wide type with cheese interlaced.

It鈥檚 a long weekend and I suspect many burgers will be cooked and enjoyed for a casual, summer-is-almost-here supper.

The Victoria Day long weekend is almost here and if you want to toast the occasion in a royal way, get out the gin. I鈥檝e used it in three splendid cocktails, including one our monarch would enjoy.

If you love mushrooms, you鈥檒l be happy about today鈥檚 column. That鈥檚 because I聽have cooked up four types and let them star in an Italian-style entr茅e. They include three fresh varieties: oyster, brown and shiitake mushrooms.

In sa国际传媒, when one envisions a bowl of chili, a red-hued, bean-rich, ground-beef mixture is what first comes to mind for many. That鈥檚 understandable because that style of chili is often dished up.

A reader asked me what the difference was between black and white peppercorns, and how those differences affect their culinary usage. A good question.

If you鈥檙e one of the many folks baking a big, beautiful ham for Easter , in a day or two you may wonder what to do with the leftovers. If you enjoy cheesy, bubbling casseroles, I have one tasty possibility for you.

I love baked ham, but don鈥檛 have it very often. Lucky for me, Easter is right around the corner and I now have a聽wonderful reason to cook one for dinner again.