Recipe Post: Cherry Yogurt Muffins

These muffins are quick to make, incredibly moist, and a delicious change from the standard blueberry muffin. The yogurt is a fantastic addition and not to be omitted (though I don’t see a problem with substituting it for dairy-free coconut or soy yogurt if you prefer). The same goes with substituting the melted butter with…

Spotlight on Spring Produce: Garlic Scapes

Hallelujah Springtime, it’s Garlic Scape season again! In my last Spotlight on Spring post for the year, I’d like to discuss the scape: maybe you’ve seen some weird-looking rubber-banded tangles of vibrant green shoots at a farmer’s market, or perhaps they showed up in your CSA/organics box recently and you’re a little concerned that the…

Back to Basics: Stock, Broth, Consommé, and Bone Broth

The foundation to any good soup or stew is a rippin’ tasty stock or broth. Whether it’s meat or vegetable-based, it is absolutely possible to make a delicious stock from essentially the cast-offs of your meal prepping, so it’s like a free flavour-boost. Of course the higher quality your ingredients are, the better your stock…

Recipe Post: Tropical Carrot Cake with Pineapple Cream Cheese Icing

This recipe is my absolute go-to recipe for all things carrot cake; its origin comes from my little More Food That Really Schmecks baking book by Canadian home-cook heroine, Edna Staebler. I’ve fiddled around with it over the years, adding this and removing/altering that, until I developed what I consider to be the best carrot…

Recipe Post: Butter Tarts

Butter tarts are an iconic Canadian dessert, as Canadian as Nanaimo bars. They are also incredibly sweet, and oftentimes a single butter tart will be plenty enough as a treat. More than one, and you often start to get that queasy feeling in your stomach that maybe you’ve overindulged. There are tons of recipes for…

Spotlight on Spring Produce: Rhubarb

Ahhh, rhubarb. There are few other spring crops that call to me like rhubarb does, saying good weather and hot sunny days are imminent (the others being stars of their own Spotlight on Spring posts this season). Rhubarb is a weirdly named plant whose imprecise origins are somewhat confusing. It was purportedly used in Central…