Pavlova

Light and crisp meringue and whatever berries you fancy are the basis for this delightful dessert. It’s so good, in fact, that Australia and New Zealand have been battling for decades over who invented it. Not to take sides, but it does seem that the Kiwis may be right – it shows up in New […]

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Beautiful bird

Barbecued chicken needs to be moist, fully cooked, and not burned. The secret to getting it that way is to take your time, use indirect heat, season early and sauce late. Chicken is a tricky meat to grill. Steak is best when it’s seared on the outside and medium to rare inside. But chicken needs […]

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Three step ribs

Barbecue fans will endlessly debate the merits of rubs, marinades and sauces when it comes to ribs. That’s not surprising, because serious barbecue fans will debate just about every aspect of the craft. Anyone who has travelled in the southern US knows that barbecue is taken very seriously there. There are regional variations – ribs […]

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Maple syrup and hot sauce

If you’ve spent any time in the American south, you’ve undoubtedly tasted fried chicken and waffles. The dish can be bland and boring when done badly: if all you’ve ever had is motel restaurant chicken and waffles, you may be wondering what the fuss is all about. But when it’s right, it’s superb. The crispy […]

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Vegan shepherds pie

There’s something wonderfully comforting about shepherd’s pie. This version skips the meat, but it will warm you deep down to your toes. The trick with wintry comfort food is to come up with something that’s rich and thick and hearty… without being dense and stodgy and dull. This recipe from ILoveVegan.com manages to do just […]

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Hot chocolate variations

There’s nothing quite like a mug of steaming hot chocolate to take off the wintry chill. Packaged powders are quick and convenient, but there are plenty of other ways to enjoy hot chocolate. Here are some of them: Spicy Mayan style Hot or cold drinks made with cocoa beans were part of Mayan culture at […]

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Old-fashioned shortbread

There are all kinds of variations on shortbread, but sometimes the best approach is to keep it simple. That’s certainly the case with this recipe from Genius Kitchen. Just four ingredients, but it makes the lightest, flakiest shortbread we’ve ever had. You can play with this one and add variations or decorations all you like […]

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Beets and basil salad

We’ve sung the praises of beets before. That’s partly because they tick all the healthy eating boxes: they’re high in anthocyanins, the same compounds that give maple leaves their red colour; they’re fibre-rich; and they’re a great source of folates, manganese, and other nutrients. Plus, they’re incredibly easy to grow, even in Muskoka’s short growing […]

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Corn plus

Corn on the cob is great with just butter and salt, particularly in August when it’s at its freshest. But you can also take your grilled corn to the next level with this pistachio, lime and cilantro rub. Rubs are usually seen on meat, where they add flavour without adding extra sugar and fat the […]

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Old school barbecue

There was a time when it seemed that charcoal grilling was going the way of the eight track tape and the manual transmission, a throwback that no longer had a place in the modern world. Gas was the way forward: charcoal was only for old-school dads who wore black socks with their sandals, and smoked […]

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