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Recent Reviews

Re:Smoky Pork Chili with Black-Eyed Peas

Hello there sweet thing; where have you been all of my life????? Truly special and an absolute keeper. Husband I had grown disenchanted with our go-to chili. Saw this recipe either on FB or in my e-mail inbox and knew I had to do something with the last of my plum tomatoes. The lovely local Latino store had the anchos, but not the New Mexico, so substituted gaujillos. Canned black eyed peas were used and sodium free broth. This takes time and it is well worth it. The bonus . . . El Salvadoran crema on top DROOL.

Posted: 03:08 pm on October 8th 2016

Re:Rutabaga Gratin with Prosciutto and Gruyère

I do appreciate that many people dislike rutabaga and similar vegetables. I happen to love it. Proviso, this is by no means a low calorie recipe. It is, however, beyond delicious, packed with flavour and so tantalisingly decadent I would defy the most ardent turnip/rutabaga disliker to dislike it ;-). Neither my spouse nor I gravitate toward crumb toppings; they tend to not bring a great deal of "anything" to most dishes. This simple crumb topping, with its prosciutto and garlic, was the crowning glory of this dish. Be brave and try this; you'll be happy you did!

Posted: 11:27 am on April 1st 2015