How to Cook Rice


  1. Boil water and add salt
    After you rinse your rice, pour fresh water (for every cup of rice, use 1¾ cups of water) into a large saucepan with a tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water.
  2. Pour in rice
    Add the rice to the boiling water.
  3. Stir once, or just enough to separate the rice
    Use a wooden spoon to separate any clumps. Don’t over-stir: That can cause the rice to become sticky.
  4. Cover the pot and simmer
    Be sure the lid fits tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
  5. Fluff rice with a fork
    Just before serving, gently fluff the rice with a fork to separate the grains. And after you’ve cooked up your perfect rice, might we suggest some chili to go with it?

Mint Chicken

  • 1 skinless, boneless chicken breast halves – cut into bite-size pieces
  • 1/2 clove garlic, crushed
  • 1/4 cup all-purpose flour
  • 1/4 cup margarine
  • 2 tablespoons fresh lemon juice
  • 1-1/4 teaspoons chopped fresh mint leaves

  1. In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
  2. Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.


Sesame and Honey Shrimp

In a shellfish slump? Problem solved. The next time you find yourself at the fishmonger, pick up some plump, fresh shrimp and make this tasty recipe. It’s just the ticket for a spontaneous supper — try only 17 minutes from skillet to plate.

A magical mix of garlic, honey, crushed red pepper flakes and sesame seeds gives the shrimp awesome texture and flavour, and a squeeze of lime juice livens up the party. (I prefer my shrimp tail-on, both for style points and to give everyone something to hold on to.) Finish with a sprinkle of fresh chives, serve over rice and a winning meal’s on the table in a flash.

This shrimp takes just minutes to make.
  • 1 red onion, finely chopped
  • 3 tbsp (40 g) butter
  • 1 garlic clove, finely chopped
  • 1/4 cup (60 mL) honey
  • 1 lime, the juice only
  • Red pepper flakes, to taste
  • 1-1/2 lb (675 g) peeled shrimp, with or without the tail
  • 1 tbsp sesame seeds
  • 1 tsp chopped fresh chives


  1. In a skillet over medium-high heat, lightly brown the onion in the butter. Add the garlic, honey, lime juice and pepper flakes. Reduce until the mixture begins to caramelize.
  2. Add the shrimp and sesame seeds. Season with salt and pepper. Cook for about 3 minutes over high heat. Add the chives. Adjust the seasoning. Serve over rice.

Makes 4 servings.


Southern Macaroni and Cheese

  • YIELD: 8 to 10 servings
  • TIME: 35 minutes, plus cooling

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.

Southern Macaroni and Cheese


  • Kosher salt and black pepper
  • 1 pound elbow macaroni
  • 2 cups whole milk
  • 2 large eggs
  • 4 cups shredded extra-sharp Cheddar (about 16 ounces)
  • ½ cup unsalted butter (1 stick), melted
  • 2 cups shredded Colby Jack (about 8 ounces)


  1. Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
  2. In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
  3. Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.
  4. Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
  5. Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.



  • Lots of cheese! I went with Orange and White Cheddar
  • I added some parsley to give it some colour
  • Recommended but might want to add to it for variety

Easy Pork Ramen

Easy Pork Ramen


  • 1 tbsp canola oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb pork tenderloin
  • 2 eggs
  • 1 carton CAMPBELL’S® Ready to Use Pork Ramen Broth
  • 1 tbsp minced fresh ginger
  • 1 tbsp low sodium soy sauce
  • 2 baby bok choy, leaves separated
  • 5 shiitake mushroom caps, sliced
  • 1 package Ramen noodles
  • 2 green onion, thinly sliced


  1. In a small bowl, combine oil, garlic, salt and pepper. Place pork tenderloin on rimmed baking tray; cover with garlic mixture. 
  2. Heat oven to 375°F. Roast pork tenderloin for 25 minutes. Transfer to cutting board, cover and let rest for 10 minutes before slicing.  
  3. Bring a pot of water to a simmer. Add eggs and cook for 6 minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and slice soft boiled eggs in half. Set aside.
  4. Pour broth into a large saucepan over medium high heat. Add ginger and soy sauce; bring to a boil. Add boy choy, sliced shiitake mushrooms and ramen noodles and simmer for 2 minutes, stirring often, or until noodles are al dente.
  5. Divide evenly into bowls. Top with pork slices, egg cut in half and bok choy. Serve garnished with reserved sliced green onion. 



It’s a lot of work!

I added a cup of water as there was not enough liquid.

Loved the pork tenderloin on its own.

Mushroom Hunter’s Sauce


  • 4 cups uncooked extra-wide egg noodles
  • 1-1/2 pounds sliced fresh mushrooms
  • 3 tablespoons butter
  • 1 cup dry red wine
  • 1 tablespoon cornstarch
  • 1-1/4 cups vegetable broth
  • 3 tablespoons tomato paste


  1. Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook until sauce is reduced by half, about 5 minutes.
  2. In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.



Nice sauce that can be used with lots of noodles.

Jasper White’s fish chowder

Serves 10


  • 3 1/2 pounds skinless, boneless cod, monkfish, tilefish, wolffish
  • 1/4 pound meaty salt pork, cut into 1/4-inch pieces
  • 1 medium onion, coarsely chopped
  • 3 bay leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 3 boiling potatoes, peeled, halved, and cut into 1/4-inch slices
  • 3 cups fish stock or diluted bottled clam broth
  • 2 cups heavy cream
  • Salt and pepper, to taste


1. Use the fish as is, so it won’t break up too much. In a largesoup pot, render the salt pork until it turns crisp. Add the onion,bay leaves, and thyme. Cook for 8 minutes or until the onion softens.

2. Add the potatoes and fish stock. Bring to a boil, lower the heat, and simmer 20 minutes or until the potatoes are tender.

3. Remove the bay leaves. Add the cream and return to a simmer. Add the fish. Simmer for 8 to 10 minutes or until the fish is cooked through and begins to flake. Add salt, pepper, and parsley.

SOURCE: Adapted from “Jasper White’s Cooking From New England” and recommended by Pheobe Judge.

Cajun Salmon Sheet Pan Meal

Servings: 2
Prep Time: 10 min
Cook Time: 30 min


  • 2 6oz. salmon fillets
  • 1.5 cups mixed baby potatoes
  • 1 green bell pepper
  • 1/2 red onion
  • 1/2 cup sliced portabella mushroom
  • 1 Tbsp. olive oil, divided
  • 1 tsp. Kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. Cajun Seasoning, divided


  1. Preheat oven to 400°F
  2. Rinse potatoes and cut in half
  3. Remove core from bell pepper and cut into 3/4-inch strips
  4. Remove skins from onion; cut into3/4-inch strips
  5. Rinse and slice mushrooms, or use pre-sliced


  1. On a sheet pan, toss potatoes in 1 teaspoon of olive oil. Season with salt, pepper, and some Cajun seasoning
  2. Lay potatoes cut side down (this ensures crispy texture on this side)
  3. Bake for 15 minutes, remove from oven
  4. Add remaining vegetables to sheet pan; toss in 1 teaspoon of olive oil and another sprinkle of Cajun seasoning
  5. Add salmon to sheet pan, coat with remainder of olive oil and Cajun Seasoning
  6. Bake for another 15 minutes, or until salmon reaches a minimum internal temperature of 145°F
  7. Remove from oven & Enjoy!

SOURCE: Pittsburgh Pirates

Leg of Lamb with Garlic and Rosemary


  • 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
  • 4 garlic cloves
  • 1 tablespoon fine sea salt
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon black pepper
  • 1/4 cup dry red wine or beef broth


  1. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  2. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  3. Preheat oven to 350°F.
  4. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  5. Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.



County Negroni


  • 1½ oz Spirit of York gin
  • 1 oz Haberdasher red vermouth
  • 1 oz Campari
  • Orange peel
  • Ice


  1. In a mixing glass, combine five cubes ice, gin, red vermouth and Campari.
  2. Stir for 45 seconds.
  3. Strain into a rocks glass with a few cubes of ice.
  4. Squeeze a bit of fresh orange peel to express a little oil into the cocktail.
  5. Leave the peel in the glass.