Dulce de leche; we like to think as the curvy big sister of caramel, the soft creamy addictive spread that draws most towards the fridge in the middle of the night, eyes glazed and spoon quivering in hand. The … Read More

Though Italian in origin, pizza has become a distinctly American mealtime go-to turned massive obsession. These days, pizza seems to be everywhere. We’re not just talking sit down restaurants and pizza parlors. Somehow, this pie-shaped meal has come to mean … Read More

Thank you also for the discount. Enjoy your time away. We will meet again.Shelley Calgary- July 2017

Ingredients: 3-4 ppl. 1 pound beef boneless top sirloin steak 1 medium bell pepper, cut into 16 one-inch wedges 16 medium mushrooms 3 tablespoon dry Chimichurri 2 tablespoon olive or vegetable oil 1 tablespoon lemon juice or white vinegar 1/4 … Read More

Hi Marina Thank you so much . I enjoyed the evening learning to cook with you. I would like to book again for 15 people. Heidy L. Calgary, September 2017

Had a really great time and loved the banter. Would definitely sign up for another class. Jonathan B. calgary- August 2017

WHAT MAKES THESE MAGIC BALLS SO GOOD FOR YOU? no: Animal products Grains Flour Gluten Refined sugars INGREDIENTS: makes 10-14 pcs. 1½ cups finely shredded coconut, plus a little extra for garnish 3 tablespoons liquid honey (or maple syrup or coconut … Read More

Cordero from Patagonia: Although not as active today, sheep raising, or farming, in Argentina has its roots in Patagonia, particularly the island of Tierra Del Fuego. Large estancias were built by English and Welsh immigrants across the region for wool … Read More

If eggplants could talk, they would tell you to douse them in oil and cook them on high, and that if you treat them right, they won’t be bitter. Eggplant, called aubergine in the UK and in French, is one … Read More