Renowned chef Enrique Olvera explores the foundations of Mexican home cooking — National Post

Our cookbook of the week is Tu Casa Mi Casa: Mexican Recipes for the Home Cook by acclaimed chef Enrique Olvera with Luis Arellano, Gonzalo Goût and Daniela Soto-Innes. To try a recipe from the book, check out: Herb guacamole, Veracruz-style cod and Mexican chocolate ice pops. Read More via Renowned chef Enrique Olvera explores the … Continue reading Renowned chef Enrique Olvera explores the foundations of Mexican home cooking — National Post

17 Plant-Based Slow-Cooker Dinners Anyone Can Make — StyleCaster

If you’re on the hunt for a few plant-based slow-cooker recipes, you’re not alone. Plant-based diets are gaining popularity, although there seems to be some disagreement on what a plant-based diet actually is. In my book, it means eating mostly plants—fruits, veggies, whole grains, beans, legumes, nuts, seeds, herbs and spices—but still leaves room for… via … Continue reading 17 Plant-Based Slow-Cooker Dinners Anyone Can Make — StyleCaster

Sweet bomb delight — Cooking Without Limits

When I am in the mood for sweet I am making a dessert for a cheat day. I mean is a sweet bomb, but once or twice a year I want to have chocolate as much as I want. One of these desserts is this one: sweet bomb delight. Ingredients: 500 g vanilla pudding Chocolate […] … Continue reading Sweet bomb delight — Cooking Without Limits

Short-Cut Mead

Short-Cut Mead 1/2 gallon water 1-1/2 cups raw honey 1/4 cup lemon juice 1/8 teaspoon nutmeg 1/8 teaspoon allspice, rounded 1/2 cup Everclear (R) Slowly heat all ingredients together --- except the alcohol --- in a large stockpot. As the honey melts, an oily crust will form on the top of the Mead. You can … Continue reading Short-Cut Mead