This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and it’s a fabulous one for the chilly days of December. A tasty broth filled with rice noodles and vegetables and turkey meatballs packed with flavour is just the thing for dinner on a snowy day – this was […]
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Les Petits Chefs make Vegan Pumpkin Spice Bars from Gather with Chef David Robertson
This fall has been a bumper season for new cookbooks and I was particularly interested in Gather: A Dirty Apron Cookbook when is arrived in September. Written by Chef David Robertson of The Dirty Apron Cooking School in Vancouver, I could tell right away that David and I share a passion for teaching the next […]
Tuesdays with Dorie (Baking Chez Moi): Touch-of-Crunch Chocolate Cake
This week’s Tuesdays with Dorie recipe from Baking Chez Moi is a super simple cake that tastes much more complex than its short list of ingredients suggests… It doesn’t even look super impressive when you make it… It’s one of those flourless cakes that rises beautifully in the oven (yes, it’s baked in a pie […]
Les Petits Chefs make Alison Roman’s “pot of pasta” from Nothing Fancy
We had a break from guest chefs in cooking club this week and when I was looking for what to make, my eyes fell on the huge pile of fall cookbooks which have made their way to my desk and living room recently. There are SO many recipes I’ve got bookmarked from so many books […]
Les Petits Chefs try 3-ingredient baking with Charmian Christie
When you only have an hour for cooking club, time is always of the essence when planning what you will make. Which is why when Charmian Christie’s 3 Ingredient Baking Book arrived earlier this fall, I knew I’d be able to use some of the recipes with the Petits Chefs – I mean, three ingredients, […]
Tuesdays with Dorie (Baking Chez Moi): Caramelized-Coffee Bean Pots de Crème
This week’s Tuesdays with Dorie recipe from Baking Chez Moi is a French classic dessert – pot de crème. Dorie’s version is a riff on a version she’s tried in a neighbourhood café in France and she ups the game a bit by caramelizing the coffee beans which flavour the custard. This all sounded very […]
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