Family favourites (old and new)
I first made these meatballs with corn flakes and ground beef like the original Kellogg’s “Good and Spicy Meatballs” recipe. It makes a very nice and light meatball. However, I had a whole whack of focaccia bread that was about to go stale, so I […]
Who isn’t trying to eat more colourful vegetables these days? I got this lovely recipe from Doug Hellman via The Cook’s Community Forum Facebook group but Doug also has a YouTube channel (Doug Cooking). Thanks, Doug!
After going to the Autumn Fair 2017 at Kits Neighbourhood House and buying three very interesting jams and looking at Sheila’s Easy Delicious Marmalade recipe which she was kind enough to share with me on Facebook’s The Cook’s Community Forum (thanks, Sheila!), I decided I’d have a go at making marmalade. (more…)
Guyanese chicken curry has more flavour than heat. It’s easy and delicious but you do need to invest in some Lalah’s curry powder (it is simply the best). You will also need a large deep frying pan with a lid.
I’m sure everyone thinks their mom makes the best mashed potatoes ever, but mine really does ;). My kids call these “Mummu Mashed Potatoes” and they are a classic for the holiday table. They also count as major comfort food at my house.
It’s cranberry season, and you can’t beat buttermilk for adding that little extra something to any muffin recipe. This recipe for Cranberry Buttermilk Muffins is a variation on the recipe for Blueberry Buttermilk Muffins in Tom Douglas’ The Dahlia Bakery Cookbook: Sweetness in Seattle.
It’s getting chilly outside, and I wanted comfort food. I had arborio rice and no parmesan, but I did have cheddar and a bit of leftover Rosé that needed to be used. Experiment time. If worse came to worse (it was Friday the 13th) there […]
Homemade cranberry cause is super easy and can be made the day before to free up time when you are roasting a turkey and preparing all the other dishes that go with a holiday meal. This recipe is simple and (tempting fate) fool proof. Ingredients […]
This recipe is from our multi-talented intern, Alessandro Loddi, who originally hails from Italy.
Hi Alessandro! (ignore Doug’s very Canadian gesture).
Alessandro treated Skunkworks to the pasta his Mamma makes him – a less spicy version of Pasta All’arrabiata. (more…)
We love Nuba Restaurant’s “Najib’s Special Cauliflower.” Alas, I have no deep fryer (it’s flash deep fried apparently) and no plans to get one anytime soon. However, in surfing around I found a slew of recipes for baked versions that while not quite the same…are […]