Spain is breathtaking. The beauty of the landscape, the architecture, the sense of history combine with the current passions for art, music, and food, glorious food. Each visit to Spain leaves me longing to stay. If you go to Spain, don’t miss the Alhambra, Marbella, Ronda, Cuenca, Cordoba, Valencia, Barcelona, Madrid…and if I go temporarily…
Spiced Cherry Tomato Salad – Cooking With Love!
I remember Expo 67 as a turning point. International cuisine entered the Montreal mainstream with a bang. Quiche Lorraine, Indian cuisine, Chinese food gravitated from Cantonese to Szechuan, Greek food became a staple, Lebanese food made inroads. Suddenly the world of exotic flavour exploded in our neck of the woods. The family of my youth…
Tasty Grouper served on Spinach Orange Salad
I’ve been offered a suggestion as a New Year’s resolution; to try doing just one thing at a time. That sounds simple, but it’s not. How can you stop multi-tasking once you’ve become accustomed? One possible solution may be to invest in meditation. Quieting the mind to meditate would be a first step towards focusing…
Greek Giant Lima Beans- Addictive!
My husband proposed to me in Greece, overlooking the Aegean Sea, in Sounio, at the Temple of Poseidon. The setting was beyond beautiful and set the stage nicely for a long happy union. It is easy to conjure up the wonderful feeling of being in Greece, the healing sun, the deep blue sea, the white…
Salmon Watercress Latkes – Martha Stewart Would Approve
Celebrating Hanukkah calls for eating food fried in oil. Potato Latkes are delicious, crispy, hot, a little salty and and served with sour cream. As they are fried in oil, these Salmon Watercress Latkes also pay tribute to the miracle of the oil which should have lasted only one night but lasted eight. Salmon Watercress Latkes peanut oil (or…
Roasted Red Pepper Sun Dried Tomato Tapenade
A cooking angel descended upon my house yesterday. She’s beautiful and she cooks effortlessly, teaching all assembled the tricks of her trade. Christina Abboud is a smooth operator. I enjoy having a group of friends over to pass a few hours bonding over a cooking demonstration, sampling with relish. So, boosting the caliber of my…
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