• Quebec Tourtière

    The meat pie known as tourtière is a four-century favourite in Quebec. Its name can be traced back to the cast-iron pan of the same name brought to New France by settlers in the 17th century. Originally...

    • Posted 2 years ago
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  • Kachin Pounded Beef with Herbs

    This  is one  of the  most unusual and delicious dishes I have ever  come  across.  The beef  is first  cooked in  a little  water,  then briefly  fried  to firm  it up,  and finally  is lightly pounded to...

    • Posted 3 years ago
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  • Beefing Up Your Pet’s Nourishment

    Adding health-promoting nutrients to our pets’ food daily in forms that we know to be vigorous with biological activity serves as powerful health insurance. Food alone amid today’s environmental load of chemicals and foreign substances is just...

    • Posted 4 years ago
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  • Beef in Wulong Tea

    In our grandmothers’ time it was customary to deglaze a pan with tea, often a strong black tea, and so this is an affectionate nod to our ancestors and their traditional knowledge. INGREDIENTS 2 (10-ounce/300 g) pieces...

    • Posted 4 years ago
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