“Then hurrah for an Irish Stew, that will stick to your belly like glue.” This bit of culinary wisdom was found on an English broadsheet around 1800. The first written...
There is no denying the appeal of a great bowl of French onion soup, with its rich broth, caramelized onions, and nutty Gruyèretopped bread. For a rich soup, we caramelized...
The beef in this dark, rich, French-style dish is given a wonderful flavor even before it makes it into the slow cooker. After slices of garlic are cooked until golden...
I created this recipe many years ago and it never fails to bring a satisfied smile to the faces of all who eat it, even those who don’t especially like...
Roary MacPherson is the very busy Executive Chef at the Sheraton Hotel Newfoundland. Many years ago he presented a seminar on cooking game, which I attended. I learned, for example,...