Recipe: Braised Beef Short Ribs

Beef short ribs used to be a really inexpensive cut of meat; but as people began to realize it's deliciousness, up went it's prices! It's still very affordable, and if you haven't discovered beef short ribs yet - what are you waiting for?!  You can eat the ribs as is, but my current obsession is to shred the meat and make grilled cheese sandwiches.  YUM!  Braised beef short ribs also make a great alternative to steaks if you're having a dinner party.  Just let the ribs cook, while you enjoy yourself.

Recipe: Split Pea and Ham Soup

This is a classic soup that often gets ignored.  Granted split peas are not the most appetizing shade of green; but if you can overcome it's humble appearance, you'll be rewarded with a delicious satisfying soup!

Recipe: Cauliflower Soup

The holidays are a time for family, friends, and indulgence! You're also probably feeling the consequences....  What's better than soup to shake off the over-eating blues and also warm you up on a cold winter day? 

Recipe: Cevapi

This is a long overdue post.  My goal was to perfect my own cevapi (pronounced che-va-pee) recipe in 2011, and I don't think I can do any better than this!  Of all my recipes to date, this one involved the most thorough trials and revisions.  It also underwent a series of blind samplings by a carefully chosen group of discerning tasters - my husband, my brother-in-laws, and a few carnivorous friends.  The recipe is not 100% authentic but it is Bosnian approved (Thanks Mico!) and it's so delicious I promise you no one will complain!

Recipe: Caesar Salad Dressing - From Scratch!

Caesar salad - it's complex flavours and textures are so addictive, and made from such interesting ingredients.  Most people don't even know that there's anchovies are in there, or at least are supposed to be!  This is a  really easy dressing to make, and is so simple yet satisfying.  Store in a jar and it will last in your fridge for a week.  That's if you don't finish it all first....

Recipe: Better Than Ever Chicken

Roast chicken is a classic comfort dish.  In fact, most chefs say that would be their choice for their last meal - but sadly, it's so rarely done right.  All you need are a few ingredients and a slightly different technique.  You deserve to eat flavourful, juicy chicken!

Technique: Shucking Oysters

Oyster with Japanese Mignonette Sauce

I love oysters. Love, love, love them!  I once ate four dozen oysters as my dinner. Now that's love.  Having oysters at a restaurant or oyster bar can be pretty expensive - usually about $3 each.  So why not learn to shuck your own oysters and eat til your heart's content, or at least until you get a hand cramp.  It's a lot easier than you think.