Erminio’s Steamed Mussels in White Wine and Tomato Sauce

In my list of perfect meals, steamed mussels is always near the top. With a bit of wine, herbs, plenty of garlic, tomatoes, and fresh mussels an exceptional meal awaits. Keep Reading!

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Cavatelli con Ceci Neri e Pomodorini

There is something intriguing about black-colored foods, perhaps, it’s because they are not something we get our mouth’s around everyday. Most commonly, there is chocolate, espresso, black beans and Beluga lentils, but even less common is squid ink pasta, charcoal bread, black garlic and black quinoa. Rarer yet are black chickpeas or ceci neri. Keep Reading!

Porchetta Pork Tenderloin

If I didn’t have your attention at “porchetta”, then you’ve got to keep reading. Go ahead, drool over the photos and imagine this succulent and flavourful pork tenderloin disguised as a laboriously prepped porchetta coming out of your oven in 45 minutes or less. Keep Reading!

Cannellini e Scarole

This very simple recipe produces one delicious meal. Cooking cannellini beans very gently in a heavy bottomed pot or casserole dish for several hours on the stove or in the oven, results in a taste that can’t be passed up. Keep Reading!

Simple Is Good: Ceci e Scarole (Chickpeas and Greens)

A staple on Pugliese tables Fave e Chicoria, a puree of fava beans topped with wilted chicory is a fundamental farm style meal that’s cooked in country kitchens from the hill towns scattered throughout Italy. Keep Reading!

What In The World Are Banana Blossoms & More Importantly, How Do You Eat Them!?

You know when you happen upon something unfamiliar and then you encounter it repeatedly? I called it serendipity or fortunate happenstance, but science has another term for it, the Baader-Meinhof phenomenon. Mine is currently banana blossoms. Keep Reading!

Okra Gumbo

Today is Mardi Gras and there really is no better way to celebrate than with food. Without a trip to the grocery store I was able to pull together a Creole-Southern classic: Okra Gumbo. Keep Reading!

Paccheri al Forno

An Italian classic layered with love. This is a riff on Nonna’s infamous lasagna. I grew up on classic American lasagna made with cottage cheese, tomatoes, ground meat and Mueller’s lasagna noodles, the ones with the curly edges. It was good, but then, I had my first taste of Nonna’s lasagna and that’s it, American lasagna hit the back burner. Keep Reading!

Not Your Grandma’s Casserole: 29 Modern Casserole Recipes

If you can fit it all in one dish, call it a casserole. The beloved retro dinner that touched the hearts of housewives across America is back in a big way. We have 29 revamped one-pot meals that will not only have your taste buds reeling for more, but they’ll save you time and effort too. Keep Reading!

Jackpot Chicken Rice for the soul – NOW Toronto Magazine – Think Free

Patois chef Craig Wong devotes his latest restaurant to Hainanese comfort dish Keep Reading!

Spaghetti all’Amatriciana

Here’s to you Amatrice: Keep Reading!

Barbecue Pork Polenta Bowls With Pineapple and Guacamole

These BBQ Pork Polenta Bowls with Pineapple and Guacamole popped up in my Instagram feed and totally grabbed my attention! Bright, bold and fresh flavors simply bursting off of my screen, how can one resist!?  Keep Reading

Hotpot at Home Guide | xiaoEats

Toronto food blogger xiaoEats brings us her exclusive guide to preparing a hotpot at home and we couldn’t be more thankful. Armed with a trusty camp stove and Xiao’s helpful list of ingredients you too can be enjoying this fun and warming meal! Keep Reading!

Farinata With Blistered Tomatoes, Roasted Baby Artichokes, Mushrooms and Aioli

Sometimes a slip of the hand creates a culinary perfection, just like, chocolate chip cookies, the upside-down French dessert, tarte tatin or Worcestershire Sauce. As history tells it we can add farinata to this great list of culinary accidents:
Keep Reading!

Take Polenta To The Next Level With Two New Recipes

I just had one of those “why didn’t I think of that” moments! Why not polenta? It’s such a versatile grain that can be eaten at breakfast, lunch or dinner! Commonly known as a boiled porridge made from cornmeal you would be surprised at the many things you can do with a pot of hot, creamy, cheesy, corn-studded polenta.

Keep Reading!

Fried Eggs in a Spicy Tomato and Harissa Sauce with Crusty Bread

Eggs in Tomato Harissa SauceA quintessential meal to satisfy the appetite for breakfast, lunch or dinner.

Healthy, quick and the perfect blend of spice to warm the chilly onset of Fall and Winter.
Fried Eggs with Spicy Tomato Harissa Sauce may become your new go-to comfort food!

Harissa is a versatile Tunisian condiment, typically sold in tubes or jars, yet it can easily be prepared at home: Blend red chili peppers into a thick paste with the addition of garlic, olive oil, and aromatic spices such as cumin, caraway and coriander. Depending on the heat level of the peppers, a spoonful of harissa can go a long way!

Fried Eggs in a Spicy Tomato and Harissa Sauce with Crusty Bread

Ingredients:

  • 1 tsp olive oil
  • 1/2 onion, minced
  • 14.5 oz can tomatoes
  • 2 tbsp prepared Harissa, add more if you like it spicier!
  • 4 eggs
  • salt and pepper, to taste
  • 1 tsp fresh chopped parsley, chives or cilantro

To Prepare:

Heat a large non-stick skillet over medium heat, add the oil then the onion and saute 2 to 3 minutes. Add the tomatoes and harissa. Increase heat to medium-high, and simmer 3 to 4 minutes to reduce the liquid.

Now, turn the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Garnish with chopped parsley, chives or cilantro. Serve with good, crusty bread!