recipes

Get your brunch spread to the next level with these easy, quick baked potato eggs.

Fourteenth century cooking in England was either very basic or fit for kings and queens and could be compared to anything France had to offer.

An archaeological team excavating an ancient center of the Hittite civilization in Turkey has recreated a 4,000-year-old Hittite feast including sweet breads, casseroles, grilled lamb hearts, and apricot butter, using the same techniques and methods used four millennia ago.

At the 21st annual Travel and Vacation Show in Ottawa later this month, Matthew Boland, executive chef of Divi Resorts in Aruba, will demonstrate unique Aruban recipes.

After tasting Kaltbach Swiss cheese at a deli in Ottawa, I was so impressed that I checked its standing in world competitions.

Chocolate is the taste du jour, so popular that no mere box of truffles could contain it. Brownies, thick, fudgy squares far more versatile than the classic little black dress, are easy to glam up for the occasion. Unintentionally adding a supposed aphrodisiac to the mix, a few dried black figs simply struck me as a perfect pairing to all cacao decadence, light and fruity with a bit of toothsome pull. Likewise, the inclusion of fresh mint seemed like the ideal way to brighten the whole treat, lest the density of these brownies overwhelm the palate.

A few years ago I met Wolfgang Puck aboard a cruise ship on a Panama Canal transit.

Get your brunch spread to the next level with these easy, quick baked potato eggs.

Fourteenth century cooking in England was either very basic or fit for kings and queens and could be compared to anything France had to offer.

An archaeological team excavating an ancient center of the Hittite civilization in Turkey has recreated a 4,000-year-old Hittite feast including sweet breads, casseroles, grilled lamb hearts, and apricot butter, using the same techniques and methods used four millennia ago.

At the 21st annual Travel and Vacation Show in Ottawa later this month, Matthew Boland, executive chef of Divi Resorts in Aruba, will demonstrate unique Aruban recipes.

After tasting Kaltbach Swiss cheese at a deli in Ottawa, I was so impressed that I checked its standing in world competitions.

Chocolate is the taste du jour, so popular that no mere box of truffles could contain it. Brownies, thick, fudgy squares far more versatile than the classic little black dress, are easy to glam up for the occasion. Unintentionally adding a supposed aphrodisiac to the mix, a few dried black figs simply struck me as a perfect pairing to all cacao decadence, light and fruity with a bit of toothsome pull. Likewise, the inclusion of fresh mint seemed like the ideal way to brighten the whole treat, lest the density of these brownies overwhelm the palate.

A few years ago I met Wolfgang Puck aboard a cruise ship on a Panama Canal transit.