Take Your Food to Another Level with Sea to Sky Seasonings Salts

Do you get into a routine where everything you make tastes the same?

I certainly do. I tend to rely on the same spices, do the same 10 dishes again and again and fall into the same pattern at mealtime because I'm rushed for time.

I've recently discovered however, that all it takes is a little salt. Not just any salt, of course. I'm talking about Sea to Sky Seasonings Salts.

These Canadian-inspired infused seasonings & salts enhance flavours way beyond simple table salt. The goal of Sea to Sky Seasonings is "to elevate your taste experience to a new level," and they have most certainly reached it.

By  using as many locally grown, ethical and organic ingredients as possible, you get the freshest, most vibrant taste. And you won't find any food colourings or other flavour enhancers here - just natural ingredients that will enliven both your food and your palates.

New flavours are introduced seasonally - I tried some earlier this season such as Vancoucer Coast & Mountains Berry & Honey Salt (try rimming your Margarita glass with this one - heaven), Vancouver Island Seaweed Salt (so good a top of salmon!), Thompson Okanagan Apple Salt, Cariboo Chilcotin Coast Garlic Salt (I shook this all over my homemade sweet potato fries), Northern BC Wild Mushroom Salt (so decadent on eggs!) and for the every day, I quickly became addicted to Kootenay Rockies Spring Skiing Salt (so fresh!).

And now I want to try these from Sea to Sky Seasoning core lineup:

Bacon & Tomato Salt - Smokey Oyama bacon, concentrated sundried tomatoes and sea salt all packaged into one delicious ingredient?  Oh my!

Cabernet Sauvignon Salt - This Cab Sav from the Niagara region is sure to intensify your evening's menu.

Cinnamon, Chocolate & Chipotle - How sexy is this combination? Just think of all you can use it on!

Silk Spice - Created by Chef Silke Seiler, this seasoning is fascinating and completely unique. What a fabulous gift for the food lover in your life!

Shop the entire Sea to Sky Seasonings Store and rev up your cooking - naturally!

Oh Egg Press - How I Love Thee!

I have been writing about Egg Press for years because their cards are always sweet, charming and hit just the right note. It is one of the few lines that I always get a "What a great card!" compliment.

So I'm beyond thrilled to share their new products with you - so innovative, so fun! Check 'em out:

- Charm cards (pictured above) are a present and card all in one! The recipient gets all the tools to make earrings, bracelets and necklaces all in a flat package that is easily mailed. And at such an affordable price, you can get them for everyone on your gift list!

- Letterpressed recipe cards are the only folded ones I've ever seen - and what a fabulous idea! You send your sentiments and a recipe. How cool is that? They are sized to fit in a traditional recipe box, and the name of the dish can be seen through a sweet little die-cut window. Sold in a set of 6 (jars, yum, food, veggie, sand dollar, cook), just try not to buy out the entire stock. These are going to go quickly.

-   The new line of letterpressed cards with Angela Adams have the bold, colourful, sunny graphics that are so right now and that you have come to know and love over the years (I've had Angela Adams stationery and notebooks for what seems like decades now).  They may just have you wanting to redo your whole place in this fashion. Just watch!

Check out Egg Press' brand new website and stock up on these amazing cards.

Egg Press, I will love you until the end of time.

Celebrate Summer with Porch Parties: Cocktail Recipes & Easy Ideas for Outdoor Entertaining

The summer goes by so quickly. 

Before you know it, it's Fall, the kids are back in school and the heavy coats and wool tights come out. So celebrate the season with Porch Parties: Cocktail Recipes & Easy Ideas for Outdoor Entertaining by Denise Gee.

This is more than just drinks on a porch. It's about, as Denise says, "the joy of architecture and neighbourly camaraderie." Doesn't that sound good right about now? No running errands, no cleaning the bathroom - just getting together with friends and family.

Denise lives in Dallas, but she writes, "But what really shaped my design aesthetic was being raised in one of Mississippi’s most beautiful, historic and hospitable cities: Natchez. It was there, growing up downtown in a four-story Victorian house/clothing store owned by my mother and grandmother—and being a young docent at several antebellum houses—that I learned the joy of cooking, entertaining, storytelling, architecture, interior decorating and garden design." 

It's true that there's something instantly relaxing about a porch. I think it's that no one works out on the porch - it's where you talk and commune and you automatically unwind and decompress like you would on vacation.  

So in order to throw your own Porch Party, Denise gives you some great pointers like planning your buffet, how to stock the bar, garnish ideas and even includes a handy (and extensive) checklist.

And you're going to love her drink ideas - Blood Orange Martini, Prosecco Mojito and something called a Gumby Slumber. For these truly sweltering days, cooling off is easy with Denise's Watermelon Cooler, Blackberry Smash and a fascinating drink called the Michelada that calls for beer, hot sauce and soy sauce.

I love her "Punch" section and learned so much - for example, that Punch should have "at least three but preferably five ingredients and serve a boatload of people (or at least a small crowd)." And doesn't Lemon Sherbet, Ice Ring Finesse and Bourbon Slush Punch sound good right about now?

There is also a ton of non-alcoholic offerings, or as Denise calls 'em, Frocktails, as well as little bites to offer along with the drinks (you don't want the neighbours falling off the porch) such as Greek Crostini, Shrimp & Tomato Salad and Creamy Orange Fruit Dip.

Whether you live in a condo or have a sprawling house in the country, isn't it time you threw a porch party? You've got all you need right here, thanks to Porch Parties.

My New Life Guide Is Lotta Jansdotter's Handmade Living: A Fresh Take on Scandinavian Living

I have loved Lotta Jansdotter for years and have written about her products at every opportunity. I wrote about her sewing book back in 2007 and her notecard book, labels and stickers back in 2010.

There is such a clean simplicity to everything that she does that I find so calming and simultaneously appealing.So when I discovered her new book, Handmade Living: A Fresh Take on Scandinavian Style, I knew I'd found my new life guide.

What I mean by that is adapted her philosophies and looks into my own life. While there are many similarities to our looks and homes, I am always looking for ways to improve, simplify, declutter and spend more time on the things that truly matter.

Lotta graciously lets us in on her home and office and shows us fantastic ways to decorate, design and entertain. But really, it is more a lesson about a way of life. In the introduction, she writes, "It's my aim to show you that living a stylish life does not require a lot of money. It simply takes some interest, patience, and a touch of creativity."

I really believe that  you can live a full life without spending a lot. It's like a lot of organizing books say - keep only what really matters and you will enjoy those few things so much more. So I am already on board with her on this one. I think I just need a little honing and maybe a little more Scandinavian touches throughout the place.

Lotta also says that for her, "home is not really home unless there is a bit of cooking involved," so she she not only shares some of her beloved recipes, but includes recipe cards at the back.

I think what I find so fascinating is that she lives in bustling New York doing all of these wildly creative, energetic things and yet, her home is a haven of serenity, calm and beauty. This, while she has a husband, 2 year-old son and a cat. It's not a pristine white on white penthouse where things don't get touched and/or moved. This is like our home - where people live their lives and get dirty and have laundry to do and garbage to take out. What a relief to find someone like us (because we all know that people like Martha Stewart has staff and is prickly about mess). Just look at her kitchen - things are stacked and stacked. It feels just like home, doesn't it?

She gives great advice about everything from covering your windows so they still let in light to using up wasted space with baskets and shelves. And now I want "tray slings" and to instill "Fika" and "Smorgastarta" in my life! - you're just going to have to get the book to find out what they are.My favourite part of the book is about her office. She loves it so much that she decorates and reorganizes it all the time. A woman after my own heart.

I know about 20 people that could really use this book and about 50 that would love it just for the beautiful wisdom and ideas within it, not to mention the photos. What a gorgeous gift this makes - both for yourself and for others. 

And really, giving yourself the life you deserve is the best gift of all. Which is why this is going on my permanent holiday and birthday gift list. Because this kind of joy should be spread all around!

Buy your copies of Handmade Living now.

Cake Vintage Kitchen Papers Turns Your Dinner Party Into the Event of the Season

I love to entertain, but truthfully I'd rather spend my money on ingredients instead of the decorations. But I do like to spruce the place up a bit. It really needs a lift when company's coming by.

That's why my new favourite dinner party accessory is Cake Vintage Kitchen Papers.

This line of beautifully-styled vintage looking papers dresses up your table quickly and without a lot of expense. And you can choose to reuse or recycle them, meaning they'll take up less space than your Grandmother's linens.

Perfect Serving Placemats elevate your food so that everything has the feel of a fine French meal. Whether your tableware is handmade in Portugal or from Ikea, your guest will at least know where which fork goes where. And there's 50 of 'em, so that oughta get you through the summer.

And since doilies are so passe, update your look with 8" Serving Papers (pictured above).  This pad of 25 tear-off sheets means that you can use them under everything from your leek and cheese souffle appetizer to your homemade rhubarb crumble dessert.

For the food lover who's always dabbling in the kitchen, the Cook's Journal is a phenomenal gift. It has a table of contents and each recipe is numbered (space for 40-hand written dishes), with room for the ingredients and directions. With vintage images throughout, it is the most beautiful journal and an instant cookbook - just fill in the blanks and you've got your best-seller completed!

Using soy based inks & 30% recycled content, these are treasured items that make not only wonderful entertaining accompaniments, but incredibly memorable gifts too. 

Shop the entire Cake Vintage Kitchen Papers collection now. A portion of all of proceeds are donated to the Pediatric Brain Tumor Research Fund at Vanderbilt.

Luxuriate in Linen Towels This Summer from the UK's LinenMe

Linen is a timeless fabric. 

I remember seeing black and white photos of Audrey Hepburn and Katharine Hepburn in linen pants and suits and yet, here they are today at stores like TopShop and Banana Republic.

But perhaps you've never considered linen for your home. Linen Me in England has a whole online shop dedicated to not only linen clothes, linen scarves and linen fabrics but bed linen, throws & blankets, kitchen linen, table linen and bathroom linen.

Inga, an interior designer who graduated from London’s KLC School of Design, explains her love of linen:

"Over years I have come to the conclusion that pure linen, like any other natural fiber, has some sort of magic powers, and I love to share my expertise, skills and passion with LinenMe customers. Making our luxury products affordable and available to any home and taste has always been one of the highest priorities at LinenMe. I’m a regular visitor and exhibitor at interior design fairs in the UK, Germany, France, Japan and USA, so I do try to produce home interior accessories suitable for various tastes, fitting different size standards and as much up-to-date as possible." 

In addition all of the designs at LinenMe are produced in a small, family owned facility in Lithuania. 

I love looking through this site because it shows that linen can be extremely vibrant and colourful like the Silk Wool Orange Scarf and this stunning Purple Linen Dress! And while looking through all of the beautiful items, I was surprised to learn that there are thick and luxurious linen bath towels. I had only seen linen tea towels and cloths before.

So I was really excited to try a Natural Striped Huckaback Linen Bath Towel Lucas (pictured above) to greet me after an energizing shower or a relaxing dip in the tub. This 100% organic linen towel is so super soft (it's been pre-washed, so it's even softer than you can imagine) that you'll wonder why you've been buying cotton towels all these years. The size (70 x 130 cm, 100 x 150 cm) means that everyone in the family will get to envelope themselves and have that spa-at-home feeling and the stripes lend a decidedly modern and exciting look to an otherwise ordinary bathroom.

I'm making the switch over the linen everything - what about you?

Shop LinenMe's incredible collection now.

If You Love Good Food, You're Going to Love Southern Living Off the Eaten Path

One of my many, many dreams for the near future is to have a Southern food counter or truck or restaurant.

Though I've never even been to the South, I am enamoured by the food, ingredients and people. I can think of nothing more comforting than shrimp n' grits, a muffaletta sandwich (a specialty of New Orleans), fried chicken, collard greens and cornbread.

So when I heard about the brand new, just released Southern Living Off the Eaten Path by Morgan Murphy, I knew it would have to find a place amongst my very carefully selected cookbooks.

It's the subtitle after the colon that really got me - Favourite Southern Dives and 150 Recipes That Made Them Famous - and the fact that award-winning travel writer Murphy drove 15,000 miles in his 1959 Cadillac last summer and picked 75 places to include.

It is so jam-packed with photos, recipes and backstory, that it's more of an intimate scrapbook or personalized tour of the South than a mere cookbook. If I could somehow manage it, I'd like to do what Murphy did, and visit every single one of these places in one fell swoop. Now that's what I call a vacation!

And what is so surprising is that the recipes are not your average "dive" dishes. Krazy Kat's in Delaware for instance offers Vanilla-Cognac Brined Pork Tenderloin with a Gingersnap Jus! You'd better believe that's joining my regular rotation of dinners. And Lobster and Brie Mac and Cheese from Cabana in Nashville and Red Wine-Braised Short Ribs from The Local in Virginia? Ooh la la. I think I just found my dinner party menu items. And I've got to make the  PCP Pie (Pineapple-Coconut-Pecan) from Ed & Kay's in Arkansas at the next do or potluck. Can you imagine the kinds of  hoots and hollers that will get?

Of course the book is teaming with the kind of comfort food dishes that are famous in the South - Hush Puppies, Crawfish Pie, Beignets, Shrimp and Crab Etoufee, Sweet Potato Casserole, Chicken-Fried Steak with Country Gravy, Southern Fried Catfish, Pecan Pie, Cornbread, Candied Yams, Chiles Rellenos, Buttermilk Biscuits  - and a heckuva lot more (My mouth filled with saliva as I wrote these. I'm heading into the kitchen to make some of these treasures as soon as I'm done here).

Go ahead and check out the preview here.

Thank you, Mr. Murphy, for bringing the South up here to me in the North via Southern Living Off the Beaten Path. I am so grateful to be surrounded by all of this great food  made by great folks from these great places. 

I hope you don't mind, I've gone ahead and doggeared the whole darn book.

My New Favourite Party Go-To Dessert is Kari's Malva Pudding

One of the biggest headaches for me when it comes to planning a dinner party is worrying about what to serve for dessert.

As I don't bake too often, I am always wondering what to offer people after the dinner dishes have been cleared. Chocolates seem too mundane and anything like cupcakes or macarons seem overdone. I want to serve something original and exciting, but truthfully, I'm not quite at the level of being able to do it myself.

So I looked to the pros, searching for an exhilarating choice. And I found it all in Kari's Malva Pudding.

These handmade cakes come way of the Mansfeld Family in Aptos California. Most notably by Miss Kari herself.  Using fresh "cage-free eggs from the Glaum chicken ranch just up the road and fresh apricot jam from the local farmer's market with no corn syrup in it," you'll appreciate all the wholesome, natural ingredients as well as the fact that one serving is only 230 calories!

Each pudding is spongy, light and moist and is like no other dessert I've ever had.  Slightly caramelly, it has a dulce de leche, creme brulee kind of feel, mixed with moist, fresh-from-the-oven cake. You serve it warm with custard, fruit or a complete showstopper - ice cream.

The pudding is is hand-poured and packaged and frozen fresh. You wouldn't believe how easy it is to:

- defrost

- heat up and serve in an instant

- store (up to 4 days at room temperature, in the fridge for up to 2 weeks)

- pass off as your own, if you want to (I never would, but I won't judge you if you do)

I am stunned that something that was shipped to me frozen can taste so out-of-the-oven fresh and homemade!

Be sure to get both Kari's Malva Pudding and the Chocolate Pudding because if you share these with your dinner guests, they are going to go like lightning.  

Of course, you could keep Kari's Malva Pudding all to yourself. But something tells me as much as you'll want to covet it for yourself, you won't be able to resist sharing it with friends and family!

It's Easy to Look Good This Season, Thanks to Skinny Dips!

Thank goodness the weather is warming up. Do you feel your palate changing? A couple of weeks ago I was still craving stews and chilis, but these days, I'm thinking grilled chicken, big salads and dips.

Skinny Dips: 60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of Delicious by Diane Morgan is perfect for this time of year. Diane gives us full-bodied, vibrantly-tasting dips that also happen to be low calorie. And she doesn't do it with substitutions or sweeteners, thankfully. It's all made with whole, natural ingredients.

So whether you're making dips for a summer pool party, to take to someone's potluck dinner or want to make a light lunch, dinner or snack to enjoy at home, these recipes will definitely wow the crowd.

There are so many kinds of dips, you'll never run out of ideas for party snack again! Choose from Vegetable and Herb, Salsas, Guacamoles and Tapenades, Cheese and Tofu , Bean and Legume, Meat and Seafood and Crudites and Other Skinny Dippers. 

Friends and neighbours will be begging for the secret to your dips, such as Butternut Squah Bharit, Svelte Green Goddess Dip, Pomegranate, Orange & Avocado Salsa, Microbrew Cheddar Cheese Spread, Curry Pumpkin Hummus and Thai-Style Spicy Pork Dip!

To help keep you fitting into your summer dresses and capris, Diane's listed the calories of each recipe, as well as how big the recipe is, making it super easy to double or triple the amounts, depending on the size of your crowd. A Healthful Ingredient Glossary helps you with unfamiliar ingredients and recommendations. A section on Tips and Techniques helps guide you through the process of handling and cutting fresh chilies, roasting garlic, zesting citrus and other tasks that will make your dips stand out.

I am so grateful to have found this little gem. It's like having a party planning committee and restaurant menu options permanently at your side!

Buy your copy of Skinny Dips: 60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of Delicious by Diane Morgan  now!

Clancy's Fancy Hot Sauces are a Gourmand's Dream!

Hot sauces almost always deliver heat without much flavour.

It takes quite a bit of searching and tasting before you come across one that really stands out with flavours that penetrate your food and palate.

Created by Colleen Clancy, this sauce is like no other that you've ever had. It is fresh and full-bodied, savory with meaty, umami wickedness. It's no wonder, with ingredients such as extra virgin olive oil, Michigan honey, wheat-free tamari, fresh garlic, cayenne peppers and molasses. I've had "gourmet" hot sauces before, but never anything with this kind of culinary pedigree.

There are 3 heat levels - Mild, Hot and Extra Hot - and I love each and every one equally. The Mild delivers a very mild heart but so much flavour that I've been covering much of my plates with it when I don't feel like anything spicy. When I'm in the mood for some heat, I turn it up a notch with Hot, which has some, but a very bearable amount of kick. The Extra Hot packs a wallop, but you still get so much flavour that it's just as addictive as the rest. I don't quite have my palate developed to handle the heat of this one, but I'm working on it!

I have to say that I want to carry a bottle around in my purse with me so that I'm never without it. It's making food without it seem like less than. Oh god, have I turned into one of those people who carries around her hot sauce like a crazy person?

Yes, I think I have folks.

And it's all Clancy's Fancy's fault.

Colleen, thank you so much for such a wonderful flavour journey each time I have one of your sauces. It is truly remarkable. It's also remarkable that I really don't like to have anything without a hit of your magic wonder in a bottle either. Bad news for someone that eats for a living.

p.s. If you're smart, you'll become a Clancy's Fan as I did.

The New Line of 100% Organic Spice Blends from Teeny Tiny Spice Co. of Vermont ROCKS MY WORLD!

Do you ever feel like all of your food tastes the same?

I do. Despite changing up the menu every night, I think because I tend to buy the same ingredients again and again, my cooking tends to feel very familiar.

Sure, getting a new cookbook helps, but I feel like it never really changes.

One of the most revolutionary ingredients I've ever come across is the new line of 12 100% Organic Spice Blends from the Teeny Tiny Spice Co. from Vermont.

They are like nothing I've ever cooked with or eaten before (and remember, I eat for a living!).

Owners Thora and Ed Pomicter (pictured above) "always had a passion for global cuisine, but were often challenged by ethnic recipes that required so many different spices that it was nearly impossible for them to keep their pantry adequately stocked. To resolve this, and help other home cooks add the flavor of various world cuisines to everyday meals with ease, they created Teeny Tiny Spice Co. of Vermont." 

Thank goodness for Thora and Ed's ingenuity, because these spice blends truly bring the world right into your very kitchen. You get the flavours of Northwest and Southwest India, North and East Africa and places that you might not normally be able to replicate easily at home.

I live in a very metropolitan urban center and I have to say, I've never seen anything like these before. Nothing that is this authentic, that's certified organic, that's made in small batches, that is so flavourful, so easy to use and very affordable! Ed says, "We provide spices already combined in proportions to give you just the right flavor profile to create dishes with the essential flavors of North and South, East and West."

And let's be honest - when's the last time you made Ethiopian, Persian or African for dinner?

I am so grateful for having found these spectacular blends. I mean, Chocolate Chili? With it's cocoa nibs, juniper berries, organic Vermont maple sugar and Himalayan pink salt, you can see why Teeny Tiny's spices far and away beat my ol' standard chili recipe any day! And I'm in love with the British Curry mix - it's become my new favourite comfort food dish - and so easy to prepare.

Choose from so many exciting selections - British Curry; Citrus Pepper; Ethiopian Berberé; Garam Masala; Montréal Seasoning; Penang Curry; Perfection Spice Rub; Persian Adwiya; Ras el Hanout; Shepherd Herb Mix and Vindaloo. I love the range of this line - you can simply put some rub on some pork chops or chicken if you don't feel like doing too much or if you feel up to a few simple steps, create a Thai Style Penang Curry or Ras el Hanout Tangine.

Each spice blend covers you for at least four to eight "full recipes" depending on the blend and how heartily you use it. Each tin of spices tells you the heat level as well as how to use it, so you don't have to start from scratch every time - just get your veg, grains and/or protein, add your spice blend and away you go. To a brand new, healthy way of eating!

I recommend getting One of Everything. Or at least the Herb & Spice Collection or Heat Collection. Because these are going to be your culinary best friends for life.

p.s.- True story. I was going to make a Shepherd's Pie one night and I thought the Shepherd Herb Mixour cat Cosmo would really give it new life and zest. But had grabbed it from the low spice shelf it was on in the kitchen and apparently, it was better than catnip, as he was playing with it, tossing it around like a football. It happened every night for a week, until I went and put it on a slightly higher shelf. I'll keep you posted...

Make Life Easier with the Bernzomatic Flexible Lighter

Lighting candles should be romantic, not a cause to call the fire department. Lighting the barbecue should be a breeze, but no doubt yours is filled with matches that never quite took.

That's why you should get the Bernzomatic Flexible Lighter. It allows you to get into hard to reach places like tall hurricane lamps, grills and other areas you need to light with it's flexible stem.

You can use it indoors, and thanks to its windproof flame, outdoors too. It's got a big, comfy handle so that it's easy on your hands and with its child-proof switch, you don't have to worry about it getting in the wrong hands.

It also has an adjustable flame so that you can accommodate each situation. The butane cartridge is refillable, making it a much better environmental choice than disposable lighters and they've designed it so that you can see your fuel through a little window so you're never caught short - what a fantastic idea!

Sure you could keep buying matches or disposable lighters, but when there's the Flexible Utility Lighter, why bother?

It's available for only $5.99 at Home Depot and Rona.

You'll Never Run Out of Dinner Ideas with One Big Table

Author Molly O'Neill writes: 

"One Big Table is the nation’s community cookbook, the result of my journey of more than 500,000 miles across the U.S.—during which I conducted over 5,000 oral history–style interviews and consumed untold calories—to discover why we eat what we eat."

This is no mere cookbook - this is a nation's autobiography with recipes.   

With over 800 pages offering  personal stories, recipes and photos, it is one of the most moving cookbooks you'll ever own. Just think - you'll begin to tell these people's stories as you make and serve their dishes. And then your guests will tell those stories and so on...

Because this is a book focused on the U.S., it is a veritable bible of different cultures and the way they eat. 

It includes recipes from home cooks, farmers, fishermen, pit-masters and even famous chefs that you may know. I know I  saw Daniel Boulud in there somewhere...

And the recipes, my God, the recipes - Mavis Lowe's West Indian Pumpkin Soup, Jamie Pagana's Rich & Herby Cornbread, Sicoutris Family's Greek Orzo Salad, Rachele's Haitian Shad in Green Peppercorn Sauce, Thomas Jefferson's Chicken Fricassee, Mill Pond Plantation's Beer and Bacon Quail and well, there's 600 recipes in the book, so I can't list them all (but I'd like to).

I think aside from being introduced to so many amazing people, ingredients and dishes, the part that gets me the most is that I have been handed down hundreds of people's tried-and-true family recipes.

And for a girl that doesn't have an extended family, it makes me feel like I've just found  the very best one of all time.

Buy your copy of One Big Table: A Portrait of America Cooking now.

Meat Lovers Unite: John Torode's Beef and Other Bovine Matters Satisfies on Every Level

As a food lover, home cook, restaurant reviewer and food writer, I cannot get enough red meat. 

So much so that sometimes I'll even have it for breakfast.

Then lunch.

And often times, at dinner too.

So when my eyes fell upon Beef and Other Bovine Matters by John Torode, I knew that it had the potential to be one of my go-to books that I use throughout the week to comprise my menus. 

But you can't judge it by name alone. After all, how many times have I had to tell people that the restaurant that they've deemed "great," simply based on the menu and look of the place, does not live up to the hype.

So I took some time and read it from front to back. I adore the size and the simple layout. I love that nothing has a gazillion ingredients and that the instructions are straight ahead and easy to follow, but friendly and personable as well.  The line drawings and short descriptions of various breeds near the beginning is a great introduction to these remarkable creatures. And there are some "basics" that John wants you to know, such as the difference between a bull, steer, heifer, cow and veal. Actually, I think I'll pose this question at my next dinner party and see how many answer correctly. It's not as easy as you might think...

But here's where it gets good - the recipes.  John's got a 100 of 'em and covers everything from stocks, soups and gravy to pies, stews and braises. There are chapters for the hardcore lovers like Offal and Sweets, but I think that no matter where you are in your culinary adventure, you are bound to find some gems that you can't help but make time and again.

Recently I took my 4 food book clubs to a French restaurant where people debated over the French Onion soup. Theirs was way better. It was the best they'd ever had. Well, I vote that John's French Onion Soup with Gruyere Croute would please all of their palates. It's rich, but not heavy and extremely satisfying. Especially in this cooler weather we're experiencing still.

I love Beef Carpaccio and John offers 8 different ways to prepare it. I also love the recipe here for Steak Tartate. You'd better believe that these are making their way into my dinner party menu rotation! 

I've only made Corned Beef from scratch once, so this is a good opportunity to try it again. The simplicity of the ingredients and instructions helps keep this from being an overwhelming task. And if you've found the idea of making Sweetbreads too intimidating in the past, John walks you through it with great ease. You'll wonder why you waited so long, and you'll be presenting platters of Fried Sweetbreads, Peas & Pancetta and Sweetbread Wellingtons in no time!

If you're looking for lunch or dinner options that you can whip up quickly, there are plenty here - Quick & Easy Thai Beef Salad, Cevapcici (Yugoslavian Sausage), Cornish Pasties and of course Steak can be done in a jiff too (just take a sec to read  John's "How to Cook a Great Steak," p. 126-127 and you'll be all set!).

Beef is one of my staples - both in the fridge, and now thanks to John Torode, on the shelf.

Buy your copy now.

Spring Menus are a Cinch With Fine Cooking Annual Cookbooks

I am a huge fan of Fine Cooking Magazine. There are always exciting items to try and I've centered more than one dinner party around their dishes - to rave reviews, I might add!

So discovering that there are Fine Cooking Annual Cookbooks is like having a personal chef and menu/party planner right in the comfort of your own home!

There are 3 volumes to choose from, which you can purchase individually or as a set. Each volume contains a year of great recipes, tips and techniques. And I think that's what sets these cookbooks, as well as the magazine, apart. They offer up intriguing recipes, while showing you the techniques involved with instructive photos along the way. So it's not as oblique as Gourmet could be and not as textbook-y as America Test Kitchen's mag.

Volume 1 has lovely, fresh recipes that are perfect for spring (vibrant salads, fresh seafood) and some of the best tips. Did you know that for even onion slices, you should use a radial cut? I didn't know what that was either until I saw it (page 50). I will use the tip on page 69 of warming the vinaigrette before drizzling it over my warm salad from now on. And miso keeps for a year if sealed well and refrigerated? If only I'd known! It's these kinds of small tips that actually change the way you cook, the way you eat for the rest of your life. And of course the recipes are fabulous: Wild Rice & Mushroom Soup with Almonds, Creamy Tomato & Fennel Chicken, Dry Brined Roasted Turkey, Bourbon & Brown Sugar Marinated Steak, Argentine-Style Burger, Farmhouse Ragout with Pesto and Mexican-Style Pecan-Chocolate Squares.

In Volume 2 (a signed edition is also available), we go international and learn to make Pork Shiu Mai, Pan-Fried Halloumi with Fennel, Olive and Mint Compote, Fregola with Grill-Marinated Red Peppers & Zucchini, Smoked Paprika & Fennel Seed Roast Turkey with Onion Gravy, Carrots with Curry-Yogurt Sauce and Kahlua Truffle Triangle. I love the tips on how to do a tapas buffet at home, stock your Spanish pantry, preserve lemons, what Treviso is (I didn't know either!), 7 different types of basil and various kinds of steak.

Good luck not drooling over the recipes and photos in Volume 3!  Here are just a few delicacies to whet your appetite: Bacon-Wrapped Stuffed Apricots, Carrot Salad with Walnut Oil and Honey, Pan-Fried Gnocchi with Bacon & Onions & Peas,Salmon Braised in Pinot Noir, Lime Chicken with Poblano Sour Cream, Rack of Lamb with Ancho-Honey Glaze, Ham Bone Collards and Earl Grey Creme Brulee. And thanks to this volume, I know how to turn a salmon steak into a medallion, make my own gravlax and calibrate my instant-read thermometer.

Mealtime just got a whole lot more exciting.

Buy the whole collection now.

Healthy Cooking by the CIA is a Home Cook's Dream!

I bet that if I had a look at your cookbook shelf right now, there would be a lot of titles that you use only once in awhile and one or two that you rely on almost daily.

Add Healthy Cooking by The Culinary Institute of America to your list of must-have cookbooks.

This awesome tome has over 235 recipes to choose from, keeping weeknight dinners from being the same old, same old. And speaking of weeknight dinners, I know that the last thing you want to do as soon as you get in the door is work on making an elaborate meal when you're so tired and worn out from the day and incredibly hungry to boot. That's why you're going to love this book - the recipes are fantastic, but the ingredients and steps are super short, allowing you to get a great meal on the table in no time!

Getting pointers from the pros of The Culinary Institute of America is like having a personal cooking lesson, right in your own home! I love the idea of creating soup samplers (p.21), the helpful advice on shaping and baking pizza (p. 62) and the different between sauteing, braising and stewing (p. 159).

The recipes are based on the new USDA food guide pyramid and the latest dietary guidelines, doctor recommendations and research, but they are anything but boring. They take recipes you're familiar with and give it a modern twist, making it new and exciting to both create and consume. I mean just imagine this dinner:

Beet-Fennel-Ginger Soup

Lobster and Jalapeno Pizzas

Papadzules with Roasted Tomato Salsa 

Moroccan Carrot Salad

Chocolate Polenta Pudding Cake
Almond-Anise Biscotti

I'm telling you, these recipes are fantastic. And whether you're a novice or a pro, you'll find dishes that will excite you!

Buy your copy now and add some excitement to mealtime.

The Essential Thomas Keller Boxed Set Is A Food-Lover's Dream

I just finished reading Knives at Dawn with the 4 food book clubs I run. It's about a cooking competition in Lyon and there was a lot about Thomas Keller in it.

I loved the book, but really enjoyed learning about the man behind such famous restaurants as The French Laundry, Per Se and Ad Hoc. To be devoted and driven like that is fascinating to me.

So I decided to see if I, a non-perfectionist who likes to improvise when cooking, could tackle such a feat as The Essential Thomas Keller - a boxed-set of 2 of Keller's eponymous cookbooks, The French Laundry and Ad Hoc At Home.

They come in such a beautiful case and are hefty, coffee-table style books with luscious photos. These are no ordinary cookbooks, let me tell you.  This is one helluva swank gift, if you ask me. One that your food-lover friends will no doubt actually use.

The French Laundry is Keller's fine dining restaurant, of which so much has been written, including his famous Salmon Cornets (which you can now make at home).  If you want more finesse in your cooking and kitchen, this is a great place to start.

The recipes here are things that I would make for dinner parties or if I was trying on a new technique. After all, White Truffle Oil-Infused Custards with Black Truffle Ragout and Lobster Consomme on Gelee, while triumphant-sounding,  is beyond my usual budget and time allowance for a work week dinner. However, you will learn a ton just reading the book - there's the mushroom lady, the restaurant itself and a ton of new things to try in your own kitchen such as vegetable cuts, cooking lobster, blanching and straining.

Ad Hoc is Keller's "casual family-style" restaurant that serves a single menu every day and the cookbook is most definitely the more approachable of the two. I like his list of tools to have in the kitchen, how to cut a chicken into 8 and 10 pieces and his simpler recipes such as Sauteed Chicken Breasts with Tarragon, Meatballs with Pappardelle. There are lots of helpful hints along the way here too - the only protein you do not let rest, why you should buy whole fish versus fillets and what kind of dish to serve salad in.

There is much to learn from both of these books. Work your way up from one to the other. Refine your methods and ingredients.

You will be a better cook for it.

Buy The Essential Thomas Keller now.

Savory Baking by Mary Cech Satifies My Salt Tooth

I don't have a sweet tooth. In fact, I've always preferred pickles and chicken pot pies to cupcakes and candy bars.

So when I found Savory Baking: Warm and Inspiring Recipes for Crisp, Crumbly, Flaky Pastries, I was thrilled - finally a book of baked good recipes that I'll actually be able to eat!

Developed by Mary Cech, one of America's top pastry chefs, there are 75 recipes here that will work with whatever event you're planning:

- Quick breads that are actually quick (thank you!) such as Sour Cream and Dill Muffins and Shallot Crepe Rollups Filled with Fresh Carrot-Ginger Salad work as phenomenal brunch items as well as dinner party nibblies.

- For lunch or dinner, Seafood Strudel and Baked Pomodoro Dumplings on an Olive Salad from the Flaked Pastries section really rev up my usually boring workweek menus.

- The Rustic Section is one of my favourites. Comfort food gets a modern twist with dishes such as  Creamy Sweet Corn and Prosciutto Crisp and Chicken Dijon Brown Betty here. Mmm!

- Sesame Eclairs with Honey-Soy Asparagus and Smoked Bacon Beignets from Pastries with Puff are restaurant worthy offerings that will work in your teeny home kitchen too.

- There are also Cookies and The Side Show (condiments, etc.) sections.

And there is a comprehensive section at the front that includes all the tools and tricks you need to know about baking. Something I really appreciate, as I am still such a novice baker.

This cookbook fulfills a niche and need that caters to those of us who prefer pretzels to truffles. With these innovative recipes that fit into my ultra modern lifestyle, it was definitely worth the wait.

Order your copy now.

Make a Special Dinner Tonight with Passage Foods Moroccan Spiced Lemon Tagine Simmer Sauce

Look, as much as I love to cook, I can't spend hours at the stove when there's so much work to be done. I don't have time to make everything from scratch or let meat marinate for hours.  To be honest, I'm lucky that I get out the door with both my boots on...

So I am always looking for ways to make a quick, healthy and tasty meal.

Not so long ago, I wrote about Passage Foods Thai Selections, which I have come to count on for getting dinner on the table in a jiff, without sacrificing taste or health.  Now I'm pleased to announce their new Passage to Morocco line. Choose from Moroccan Spiced Honey Tagine, Harissa Tomato & Bell Pepper Beef and Spiced Lemon Tagine Simmer Sauces.

I tried the Spiced Lemon Tagine Simmer Sauce and was thrilled by the simple, natural ingredients: Water, Citrus Peel, Lemon Juice, Garlic, Spices, Brown Sugar, Corn Starch, Sea Salt, Distilled Vinegar, Citrus Fibre and Vegetable Gum (Xanthan). Also, it's only 30 calories for 1/4 cup! Take a look at the list of ingredients in your grocery store's prepared sauces - you'll be shocked at how much fat, salt and items you can't pronounce you find.

So much flavour comes through in the sauce that whatever you pair it with won't fall flat, which I find happens with many off-the-shelf sauces.  And you don't have to spend hours marinating, which I usually don't mind, but with my frenzied, all-over-the-place schedule, I often don't plan dinner that far ahead anymore. And you only need to simmer for 15-20 minutes, so you've still got time to

And while the sauce is thick, it's not heavy, which means you'll have a delightful meal and not feel weighed down for the rest of the evening.

Just think - you can have a sumptuous Moroccan meal without having to do much work at all.

Now that's what I'm talking 'bout!

Shop the entire Passage Foods Collection now.

A Love Letter to Dorie Greenspan For Around My French Table

There is such a glut of cookbooks out there. How do you find one that's right for you?

In the last months, one that's been receiving a lot of attention is Around My French Table by Dorie Greenspan.

There are a lot of new cookbooks that get a lot of praise, but I knew this one was worth it when food store owners, home cooks and professional chefs were saying how much they got from it. That to me is a sign that it can work for everyone from novice to pro.

And in case you have the notion that French food is difficult to make, laden with fat and extremely heavy on the palate, this book is about to change that.

I don't know how Dorie makes French food finally seem so accessible and unintimidating, but she does.On her website she writes:

"This is an extremely personal book – you'll meet my French friends and learn a lot about my life in Paris – and so it's not a by-the-rules book, not Escoffier and not Mastering The Art of French Cooking (nothing else could be, or should be). I think of it as a snapshot of French home cooking today, a look at what my friends and I are cooking at home in France. And, since French people are as busy as we are, it's also a surprising look at how simple today's home cooking is." 

And that is just the kind of warm, encouraging tone throughout the book. 

Perhaps I've seen too many movies with French chefs yelling about perfection and being extremely meticulous, but I've always been intimated by both the methods and ingredients. But Dorie 's gentle words brought me off the ledge and into the kitchen again. I am excited by the ease of making her Savory Cheese and Chive Bread and Socca from Vieux Nice, things I wouldn't even attempt in another French tome - but here it actually seems possible.

And 23 soups to choose from? That alone makes it a keeper.  

I am eternally grateful for her Chicken and Duck Section. I have only made duck a few times, so I am still getting to know how it works, how it responds. But I've recently found a place not too far from home that offers duck for a great price, so I've really wanted to learn how to handle and cook it like a pro. Dorie has a whole page dedicated to duck basics and her recipe, Twenty-Minute Honey-Glazed Duck Breasts completely demystified the whole genre for me, in just a few minutes.

And being such a big meat eater, I am grateful for the robust Beef, Veal, Pork and Lamb Sections. In this cold weather, what could be more comforting than Bistrot Paul Bert Pepper Steak, Osso Buco a l'Arman, Cola and Jam Spareribs and Lamb and Dried Apricot Tagine?  And these are all dishes that you can absolutely make after you rush home from the office with ease.  

Isn't that fabulous?

I will return to these recipes again and again because they are wonderfully delicious and easy to make. I will forever be indebted to Dorie Greenspan for changing  my opinions about French cooking and changing my own cooking. I now make French food at home. And it's really, really good. I can't believe it (Will there be a French restaurant in my future? I wouldn't have thought so before, but now...)!

These are just some of the reasons Around My French Table is an must-have in your cookbook collection (I didn't even get to the sections on Fish & Shellfish, Vegetables & Grains and Desserts - I thought I'd leave a few surprises for you to discover on your own!).

Buy your copy - or 10 - now!

p.s. Thank you, Dorie Greenspan. You have changed everything.