Technique: Perfect Roast Potatoes

Potatoes:  inexpensive and versatile - there's just something about them that is so comforting!  Most people know how to roast potatoes, but this technique is effortless and uses very little fat.  Want to know the secret?

Recipe: Soft Bread Sticks

Ever finish a delicious meal, then look down on your plate and wish you had a soft piece of bread to mop up all that lingering sauce?  I know you have! This recipe is essentially like focaccia (but easier to make!).  You can leave it whole or slice it up as bread sticks.  It keeps well in an airtight container for days - if you don't eat them all sooner!

Recipe: Zuchinni Fritters

Zucchini fritters - like potato latkes but with much less calories and carbs.  Amazing! Aren't they adorable?  Think of them as a blank canvas.  They are a delicious vessel to be topped with sour cream, lemon zest, bacon, smoked salmon, caviar.... The possibilities are endless!

Techinique: Perfect Hard Boiled Eggs

I know what you're probably thinking.... and no, I won't be teaching you how to boil water next.  Although this sounds very basic, a LOT of people (I will not name names) are over-cooking their eggs.  If your yolks have a greenish-gray colour on the edge or there is a strong sulfuric smell - you need to read my instructions!

Recipe: Grilled Pork Chops with Adobo Paste

If you buy canned chipotle peppers, adobo sauce is the what the peppers are stewed in.  I've always used the leftover sauce from my chipotle peppers, but I never thought to make my own! Duh!  Adobo sauce is a classic Mexican spice paste that is slightly smoky with a bit of bite, and it's great on pork, beef or chicken.  Making it fresh just doesn't compare!  It took me all of 2 minutes to throw together.  Pinky swear.