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A reader asked for a recipe for cheese bread sticks, the six-inch-long, two-inch-wide type with cheese interlaced.

It鈥檚 a long weekend and I suspect many burgers will be cooked and enjoyed for a casual, summer-is-almost-here supper.

The Victoria Day long weekend is almost here and if you want to toast the occasion in a royal way, get out the gin. I鈥檝e used it in three splendid cocktails, including one our monarch would enjoy.

If you love mushrooms, you鈥檒l be happy about today鈥檚 column. That鈥檚 because I聽have cooked up four types and let them star in an Italian-style entr茅e. They include three fresh varieties: oyster, brown and shiitake mushrooms.

In Canada, when one envisions a bowl of chili, a red-hued, bean-rich, ground-beef mixture is what first comes to mind for many. That鈥檚 understandable because that style of chili is often dished up.

A reader asked me what the difference was between black and white peppercorns, and how those differences affect their culinary usage. A good question.

If you鈥檙e one of the many folks baking a big, beautiful ham for Easter , in a day or two you may wonder what to do with the leftovers. If you enjoy cheesy, bubbling casseroles, I have one tasty possibility for you.

I love baked ham, but don鈥檛 have it very often. Lucky for me, Easter is right around the corner and I now have a聽wonderful reason to cook one for dinner again.

Falafel seems to be a food most people enjoy in a restaurant or from a food truck or stand. Or, if people do make it themselves, many will go the convenience route and use a boxed, just-add-water falafel mix sold at most supermarkets.

B.C. halibut is in season and there are many ways to cook it, such as grilling, pan searing and steaming. But if you want to create a dinner that is mostly cooked in one vessel, get out a sheet pan and turn on the oven.