sa国际传媒

Cinco de Mayo is on Friday and that occasion seems to be a聽bigger celebration outside Mexico than it聽is聽in that country. According to an article on the聽History Channel website, history.

Like many carnivores, I find it very hard to resist pork back ribs, especially when they鈥檙e cooked until the meat is rich-tasting, succulent, tender and almost falling off the bone.

One of the first Island-grown produce items you鈥檒l see for sale at farm markets and grocery stores this spring are bags of salad greens, containing an assortment of young lettuces and other flavourful shoots. In the bag of Kildara Farm (kildarafarms.

Got leftovers of the popular garbanzo bean dip? Toss veggies in the spread and roast

When I bake a large ham for Easter dinner, there are always leftovers and I鈥檓 happy about that because they can be used to create other meals. One dish in that regard that I have been making since my professional kitchen days is chef salad.

Easter weekend is almost here and I鈥檝e got some recipes you could serve for the festive weekend in multiple ways. All are straightforward to make. The first is a dense, moist, sweet and tangy lemon loaf.

sa国际传媒 halibut is in season and Islanders are able to purchase it fresh at numerous retail locations. That鈥檚 a good thing, because this jewel of a fish is a tasty treat.

When a food or drink is rich in colour, it鈥檚 often an indicator that it will also be rich in flavour and nutrition. That is the case with today鈥檚 three simple recipes, all whirled up with an immersion (hand) blender.

I was relaxing on my couch the other day, with a stack of cookbooks beside me, and began flipping through them for inspiration on what to make for Sunday dinner this week. I did have some parameters, though.

Every year, before Easter, readers send me notes asking if I have a recipe for hot cross buns. I do, and I published it years ago. For those who missed it then or lost the clipping, here鈥檚 an updated version.