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When I barbecue chicken pieces and flavour them Mediterranean-style, with such things as olive oil, lemon, spices, herbs and garlic, I’ll often serve them with grilled vegetables.

Catalonian red pepper, almond and tomato sauce perfect summer condiment for veggies

In early May, a reader, Patrick, asked if I could do a column on non-alcoholic drinks. I said yes, but would wait until warmer weather came, when a sipping a cool and flavourful drink outdoors would be a most welcomed activity.

Five new cookbooks aim to help you perfect your barbecuing technique — and find some new ones

Sunday is Father’s Day and if kids out there want to help make Papa Bear a chocolate cake to celebrate, I have a recipe for you.

Mashup of Spanish, Chinese, Indian and Southeast Asian gives Filipinos a fusion cuisine to call their own

Westholme farm near Duncan is starting to attract customers; multi-faceted business includes tearoom, ceramics and tours

When I think about a seafood boil, southern U.S. states with coastlines, such as Louisiana, Georgia and the Carolinas, is what first comes to mind.

Buy a good-sized, live Dungeness crab and eight spot prawn tails, and you have the beginnings of a sumptuous, two-course B.C. seafood lunch or dinner that will serve four.

Sometimes, I get a craving for a food I don’t eat very often and in my youth, would have headed to a drive-through window of a fast-food restaurant to get it. An example of that is a fried chicken sandwich.