Sandra Phinney explores the paradise of St. Thomas in the U.S. Virgin Islands and discovers hidden gems beyond the beautiful beaches.
On a hot August day in 1997, Arla Johnson leaves her home in Fort Myers, Florida, and heads north. Tuckered out from her job as a school counselor, she yearns for a spot by the sea where she can wind down.
Sandra Phinney writes about an Italian classic dish, gnocchi — and describes in delectable detail how it’s made in the Pasolli household where the creation of this amazing dish is always reason for a party.
In the mid 80s, Judy Eberspaecher used to buy 100 pounds of fresh-frozen scallops from a friend who frequently travelled to Digby, Nova Scotia, the scallop capital of the world. Judy dispensed scallops to friends, collected their favourite recipes and vowed that one day she would write a cookbook featuring scallops. Twenty years later, her book is a reality.
Have you ever wondered what to feed a crowd of hungry people? Elizabeth (Susie) Sweeney has the answers. Susie hails from my home town in Yarmouth, NS, and she’s spent years cooking up tasty vittles for crowds at church suppers and farmer’s gatherings. She’s also cooked for friends and community events “From Susie’s Pantry,” a […]
Sandra Phinney wonders how she could live to be 66 without hearing the word “spatchcock.” It’s a weird word but oh-so-much-fun!
If you make your curries with “curry powder” think twice. Reading what Simon Jones has to say will change your curry-making habits forever. Following his advice will make your taste buds jump for joy — not pain.
When Sandra Phinney signed up for a tour of Wales, she didn’t realize she’d be eating her way across the country. But she didn’t complain. And she learned some new phrases to boot. Iechyd da!
Dr. Seuss raises the question, “What if Christmas doesn’t come from a store?” What to do if you want to steer clear of the commercial aspect of Christmas but want to give a wee personal gift? Sandra has some ideas.
Imagine sitting down to a meal of sautéed mealy bugs in garlic and butter, chomping
down on crispy tarantulas then having Jell-O bug blox and crispy cricket cookies for
desert. Sandra Phinney will introduce you to Doug Stongman for some food items you won’t forget.