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If you enjoy a good sandwich, but need inspiration on how to fill it, marrying tastes from two different cultures could provide it. That’s what happened in Vietnam in the 1950s, when Saigon entrepreneurs Mr. and Mrs.

You don’t need cold weather to be your excuse for making meatloaf, try cooking one on the barbecue instead

If you enjoy corn chowder stocked with potatoes, the best time to make it is right now, when fabulous locally grown corn and potatoes are available. If you want the chowder to be even more sublime, simmer in a mixture of B.C. seafood.

This year, Canada Post released a food-themed booklet of stamps called Sweet Canada.

If you’re looking for inspiration on what to cook this summer, I have two cookbooks that will give you a pot full of ideas. As a bonus, both focus on using ingredients the Canada Food Guide says we should consume regularly — fruit, grains and seeds.

Restaurant owners who offer new dishes never know which ones will become so popular they can never take them off the menu without a customer revolt.

End product can be used in hollandaise sauce or a rich dip for seafood such as lobster

If you follow this column, you will know I have a thing for summer tomatoes baked in pastry.

You’re having friends over for a summer lunch and want to serve something that’s not too fussy to prepare, but is still very flavourful and eye appealing. Can’t decide what to make? I have a solution.

A reader, Joe, sent me an email and said when he was growing up in England his mother always added a teaspoon or so of salt to the water used to boil potatoes and other vegetables.