91Ô­´´

Last week, I attended the Weber Mobile Grill Academy with two Times 91Ô­´´ readers, Carole Richer and Norman Thomson, who won our draw for tickets to the event.

Dear Eric: My adult son’s birthday is coming up and he requested roasted beef bone marrow be served. Would you have a recipe? What kind of bones do you buy? Cindy Cindy, your son is in good culinary company by requesting roasted beef-bone marrow.

If you’re in the mood for a fairly easy-to-make, naughty treat that uses plump, in-season B.C. cherries, this column is for you. That treat is brandied cherries, and I call them naughty because you do, of course, have to lace them with that spirit.

Dear Eric: I enjoyed reading your column on making vinaigrette. Olive the Senses, a business in the Hudson Building, 1701 Douglas St., has become one of my favourite places to shop and browse.

Dear Eric: In your article on vinaigrette you used Dijon mustard in the dressing.

Rich, savoury sauce for meats — handed down from Aztecs — is enhanced by cocoa

My wife and I love to visit places we’ve never been and have a strategy to quickly forget travel woes endured getting there.

Potato salad flavoured with staples of coastal India — coconut, shallots and curry leaves

Hungry herbivores can satisfy cravings with mock Big Mac, cauliflower ‘wings’

Amid odd combinations and curry powder missteps, there are plenty of wartime gems