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Pork chops and apple are always a nice combination in early autumn. For today’s recipe, I chose a robust liquid form of that fruit to flavour the meat: hard cider. Hard cider, of course, is alcoholic cider, which in sa¹ú¼Ê´«Ã½

Omelettes are popular, and proof of that can be found on menus of breakfast/brunch joints around Victoria. Many of those eateries offer several types and at busy times cooks will be making several at once to meet demand.

I enjoy making and eating tacos, because you can fill them in all kinds of tasty ways, my favourite being seasonal fillings.

When deciding what recipe to prepare for this week's Sunday Dinner column, I looked at the weather forecast and cheered. My joy was not caused by a prediction of more hot, dry and sunny weather — just the opposite, in fact.

Most turkey burgers are dry, bland, or loaded up with flavour-blunting fillers. To create juicy, well-textured turkey burgers, we ditched store-bought ground turkey in favour of a home-ground turkey thigh, which boasts more fat and flavour.

Hit movie inspires recipes for Chinese-style vegetarian potstickers, steamed pork and prawn siu mai

Tomatoes always taste wonderful in pastry and dish is made even better by three Italian styles of cheese

Late owner/publisher of Victoria's Eat magazine was a champion of Nova Scotia's hodge podge summer dish

This year’s sunny-everyday summer has provided ideal conditions to enjoy a main-course salad for dinner. It’s the perfect meal to enjoy on a deck or patio on a warm day.

Advantages include added nutrition, richer flavour and a more delicate texture