We're taking advantage of the warmer weather and getting outside as much as we can. With that in mind, we've been looking for something that's tasty and fresh. ...
cannabis infused oil, butter and honey
So, we learned how to activate the THC in our cannabis and now it’s time to cook with it. The old fashioned way was to ...
For me, the first sure sign of the impending arrival of spring is asparagus season. Ontario asparagus is the first local vegetable of the year and the growing s...
We love our avocados! Even though home-made guacamole and avocado smashed on toast are our go-tos, we were inspired to see what else we could do with our belove...
We are day away from the smell of freshly tilled garden soil and harvesting the fruits of our labor. Gardening, much like cooking can be a hobby for any level o...
Maple season, my favourite of the four seasons, is here. Whether you're willing to trek out to the sugar shack and boil your own, or you're good with grabbing a...
McEwan has recently opened their long-awaited One Bloor East grocery emporium. This marks the third location for Mark McEwan, the Top Chef Canada judge, renowne...
The Lunar New Year is right at my door step, and when duBreton asked me to create some mouth-watering Chinese New Year dishes using their pork products, I cou...
The Spice Tailor is here, offering ready to heat meals, similar to a Chefs Plate concept, or in other words, the antidote to ordering in. I'm firmly in the 'don...
Quesada's founder and Chief Recipe Officer, Steve Gill knows a thing or two about tacos.
As a software consultant flying back and forth from Colorado each week...
