Cross-cultural recipes. Mains and Entrees.
Green mustard, fresh and colourful and perfect with fish. Why does lemon get all the fish action when you have Maille's Fines Herbes Mustard just waiting for you on your grocer's shelves?! Mustard gets a great deal of play in…
Yes. I said beer and wings in the same sentence, I mean what goes better with beer than wings? And what could be better on a summer's eve with Beer Soaked Asian Buffalo Wings than Lime Cilantro Buttered Grilled Corn?!…
In a catering kitchen, we're not bound by static menus, each event we do has its own unique flavor, covering the globe from one side to the other. One day I could be making a French Rillette, the next a…
A Food Gypsy original, also the winner of Taste of Home Canada's Burger-Off Contest, The Lamburghini tastes every bit as good and it sounds; now available in the convenient slider size. Originally submitted to Taste of Home Canada's "Burger Off"…
Dad is a meat n' potatoes kind of guy. On Father's Day years ago Mom created a burger with all of Dad's favorite proteins which quickly became legend, even appearing on the menu of his local watering hole. "The Ollie…
Leaning decidedly French, a big warming pot of Lentil Sausage & Bacon Casserole. A one-pot meal that takes two pots to make, but who's counting?! Inspired by a couple of links of mild veal-herb sausage, this can be made with…
Cooked low and slow, until they're fall off the bone tender, Moroccan Inspired Lamb Shanks is comfort food at it's midwinter best. Warmly spiced and heavily sauced with rich, meaty intensity. There was a time when farmers couldn't give shanks away, but now with a resurgence of…
The making of foie gras is a simple, though messy process. The fattened liver is soft and breaks apart easily, so each step must be handled with care and precision. Unless you've attended culinary school or worked in the industry, chances are you've…
