Prince Edward Island is known as Canada’s smallest greenest place.
Our adventuresome cook discovers the joys of cooking outdoors in a Dutch oven. It’s easier than you think (and you’re allowed to cheat and try these recipes on your regular stove.)
Meeting people and making new friends is part of any traveller’s journey. Sandra Phinney recently met two people in the new-to-her city of Portland who had connections to her family and province proving that it really is a small world.
If you think cabbage is only good for coleslaw or cabbage rolls, think again. Sandra Phinney has discovered some zany and tasty new ways of preparing this old vegetable.
There’s something downright sensuous about eating cold smoked salmon. It’s silky, smooth, and ooh so tasty. Sandra Phinney discovered the best cold smoked salmon she’s ever tasted in a tiny place in New Brunswick.
If you love garlic, you’ll love these recipes. If you are not a garlic lover, you’ll still love these recipes—especially the chicken baked with 40 cloves of garlic!
To Sandra Phinney, fall and harvest time means time to pickle. She share some interesting trivia about pickling — and her favourite recipes.
On Good Friday, April 13th, 1906, the sheriff’s wife falsely accused two black men of rape. The next day, over 6,000 people watched as Horace B. Duncan and Fred Coker were hanged and burned in the Public Square. The mob returned to the jail, grabbed another black man, set up a mock trial and repeated the atrocity. By Easter Sunday, hundreds of blacks had abandoned their businesses, homes, properties, farmlands and livestock…
My husband says you can barbecue an old boot and it would probably taste good. No doubt about it — the aroma of food sizzling on an outdoor grill is always heady and wonderful. But I’d be willing to bet that 99 percent of us barbecue the same-old-same-old: steak, hamburgers and hot dogs. Fess up! Then step on the wild side.
Can you believe that there was a time when lobster sandwiches were an embarrassment? Today lobster dished out in any which way is a big treat. Sandra Phinney gives us the lowdown on this delectable crustacean, including their bizarre mating rituals and ooh-lala recipes.