by Susan Hanna
This delicious recipe from NYT Cooking yields succulent chicken and crispy golden rice, all on a single sheet pan. Make a lemon-garlic-ginger-turmeric marinade and set 1 tbsp...
by Susan Hanna
This NYT Cooking take on classic carbonara substitutes orzo for spaghetti and the finished dish resembles risotto. Brown guanciale, pancetta or bacon and set aside. Stir the...
by Susan Hanna
This paneer recipe from NYT Cooking is a great vegetarian main dish. Marinate paneer, peppers and onion and then bake on a sheet pan for about 8...
Makes 8-10 servings
Sweet, juicy pineapples are available year-round with the peak season from March to July.
Many folks believe one can tell a ripe pineapple...
Makes 4 - 6 servings
This is a colourful spring-like dessert for Easter with meringue nests filled with lemon curd on crushed strawberries. The lemon...
by Gay Cook
The Casino du Lac-Leamy in Gatineau invites the public to gourmet evenings commemorating the Titanic’s 100th anniversary. From April 11 to April...
Last week, Fulton’s Pancake House welcomed thirty students from Le Cordon Bleu cooking school in Ottawa. Many of the students come from different countries around...