"Such a refreshing, original take on cooking!" - Moosewood author Mollie Katzen
"You'll taste a generation of memories and feel the energy of a kitchen connected to time and place" - Chef Michael Smith
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Happy summer! This time of year finds me with a spring in my step. Swimming with the kids, weeding, reading, sleeping in, adventuring and stuffing my face with fresh vegetables is what summer means to me. Finding new ways to…
Read moreThis trio of Easter dinner recipes will make your celebration as colourful as a basket of Easter eggs! Click here for my Easiest-Ever Hot Cross Buns! Maple Mustard Ham serves 12-16 Maple syrup-making sessions are the earliest and surest signs…
Read moreIt’s April! I can feel spring just around the corner but summer vegetables are still a long time coming. Luckily our Annapolis Valley farmers store a huge variety of nutritious and versatile winter storage vegetables for us. A rainbow of…
Read moreExciting News!! I am just about through testing a whole slew of recipes for my newest project, Jenny Osburn’s Party Food. Or it might be called Jenny Osburn’s Nova Scotian Party Food, not quite sure what the exact title will…
Read moreI really do love sweet potatoes. Now that we’re growing some super-fine sweet potatoes in the Annapolis Valley I’m even more enamoured. I use them in soups, curries, and roasted by themselves or with other vegetables. Their taste is reminiscent…
Read moreA noticeable trend in Nova Scotia is the purchasing of junk food in advance of a winter storm. Coined by author and past CBC radio personality Stephanie Domet, the hashtag #stormchips is alive and well this year and lending itself…
Read moreWhen I was a child I never imagined standing at the fridge eating cold Brussels sprouts but my how times have changed (that’s the unbelievable part) ! The cat’s out of the bag: I’m researching, writing and testing recipes for…
Read moreA Happy Thanksgiving to you! Each year as I make stuffing for the celebration I’m reminded of the joke my American grandmother, Peg used to tell. Do you know the one about they boy who didn’t care much for the…
Read moreSince nearly every vegetable tastes better when roasted with a good drizzle of olive oil and a healthy pinch of salt, it makes sense that cauliflower is practically addictive prepared this way. The date-honey-tahini sauce isn’t really necessary but it…
Read moreThese Corn Fritters have been part of my family’s cooking repertoire since I can remember. They are almost as simple as corn on the cob and really delicious. The flour has gradually been reduced over the years, now just barely…
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