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If you’re planning special activities for Earth Day on Sunday, Island ingredients deserve careful consideration

Three things inspired today's recipe — a walk in my garden, peeking in my freezer to see what was in there, and a desire to eat fresh, in-season, B.C. halibut. In my garden, the chives were growing like crazy.

First steps to success — cook and allow to dry before frying. Then you’ll be able to add other ingredients

Wife’s humble specialty dish gets a thumbs up at the neighbourhood party

If you enjoy fine B.C. wine and eating food that perfectly pairs with it, let me suggest two splendid ways to do that: One requires you to buy a ticket, get dressed up and attend a fun event that raises funds for a worthy cause.

When I bake a big, beautiful ham for occasions such as Easter, my taste buds are very happy for two reasons.

After years of sampling, I’ve discovered that you can bake just about anything in puff pastry and it will taste good. But when seafood is stuffed inside, things always go up a notch, and go from tasting good to tasting divine.

Spaghetti squash is a tasty, gluten-free alternative that pairs well with sauces

Can you say kabocha? How about kombucha? What do you do with aquafaba? And, really, who doesn’t like an Arnold Palmer? These are just a few of the new food words that Merriam-Webster has added to the dictionary mix.

You know devilled eggs are widely popular and will never fall out of favour when every time you have served them, whether it was in 1981 or last month, people started reaching for one before you even set them on the table.