by Matthew Robinson | Feb 16, 2015
Tofu in Green Peppercorn Sauce – A Flexitarian Dream I believe in flexitarianism. I like the idea of eating a variety of foods and wading deep into vegetarian and vegan cuisine. When done right, I think vegan and vegetarian dishes can taste great. By applying...
by Matthew Robinson | Jan 26, 2015
The Mighty Onion You can do a lot with onions. The use of onions is so expansive, they not only serve as a flavouring agent, but also as dishes in which they are the star of the cooking show. And they should be because they are delicious. The ability to transform the...
by Matthew Robinson | Jan 5, 2015
There are some recipes that are must haves in our repertoire. Basic tomato sauce is one of them. Another is a simple sauce for pasta which is made from that basic tomato sauce! Why? Just in case a four year old pesters you until they get noodles for dinner! My kid...
by Matthew Robinson | Dec 3, 2014
Falafel and Skhug I have lingering cravings. I might have a craving for a food, eat that food to my hearts content and the next day that craving comes back. I admit that it is a fun problem to have. I had thoughts of visiting a health professional about it, but I was...
by Matthew Robinson | Nov 20, 2014
Mustard Soup You can make soup out of anything, even condiments. Well, I am not sure about ketchup or mayonnaise soup (we are working on that in the Culinary Exchange test kitchen!), but I am very sure about Mustard Soup! Oh my, is it ever delicious! When the spice of...