DIY CHARCUTERIE: It’s terrine time
Baked terrines, potted rillettes and pâtés make perfect appetizers for impromptu holiday guests. Impress them with these easy recipes.
Cinda Chavich
- Jun 29
COLD FISH: From crudo to ceviche and aguachile, 'cooking' seafood with citrus
From crudo to ceviche and aguachile, 'cooking' seafood with citrus is a traditional way to beat the heat.
Cinda Chavich
- May 15
COOKING WITH FIRE: Outdoor wood-oven envy
I've got wood oven envy and want to learn everything about the hottest new appliance for outdoor dining. Some advice from owners & experts.
Cinda Chavich
- Feb 9, 2021
A MILLER’S TALE: The health and baking benefits of freshly milled, organic flour
Bakers are discovering the joy of baking with stone-ground organic and ancient grain flours, milled right here in BC. (with recipes).
Cinda Chavich
- Feb 4, 2020
DIY CHEESE: A raw milk revolution
Learn to make cheese at home with advice from expert and raw milk advocate David Asher, owner of The Black Sheep School of Cheesemaking.