Feed your family. Feed your soul.
Sunday lunch is deliciously different during the summer months to my traditional family roast with potatoes, veg and gravy. In this second part of our summer grilling series the Provençale marinaded pork tenderloin is the centerpiece for a simple Sunday feast.
French Onion soup is a classic recipe which we first posted more than 5 years ago. The reason for a refresh is because we’ve had our heads buried in our Instant Pots over the last few weeks, developing new recipes for our Peapod meal kits.
The Zen lab is busier than usual as we prepare a new series of 5 minute prep recipes for all of our spice blends.
Our eldest child, Phil, is a passionate adventurer. He fell in love with Asia in his teens. Two years ago, he ventured back to China to study and live there for eight months. To visit Phil, and also wanting to better understand this part of the …read more
While our graphic artist Linda Cassady brings our Holiday Gift Collection to life from her studio, we put our creative palates to work on a series of recipes exclusively for her.
The final recipe in our series of adaptations from The Bread and Buddha blog features pork tenderloin with a fennel and black pepper crust.
The flip side to last week’s 10 hour slow cooker Smoky BBQ pulled pork recipe is our shorter 3-4 hours slow cooker tangy salmon tacos recipe. This month is all about putting a little Zen back into my own kitchen, using our own Slow Cooker Spice Blends.
Happy, dazed and “in a fog” is how I felt when I brought my first newborn, Lily, home from the hospital. I was pretty much useless in any other capacity than as a new mum and despite an enormous appetite I had little enthusiasm for …read more
If last week’s recipe for carrot soup with pine nut and caper topping was simple, wholesome and elegant then this week’s is bold, nurturing and indulgent.
In an update on our local celebrity status this week, 10th Avenue Tea squeaked past us in the Windy City Live & Peapod’s “next best” contest to take a spot in the final 3, and Old Arthur’s BBQ Sauce were crowned overall winners in the grand finale. Thank you …read more
We’re finishing up the year with a fun and festive classic reinvention of Swiss fondue, using chocolate and liqueur. I’m back at home with my parents this New Year’s Eve and being a child of the ’70’s I managed to dig out and dust off my mum’s …read more
A traditional Chinese hot pot is a communal dining experience. Each diner selects, dips and cooks individual ingredients in a pot filled with flavored hot broth at the centre of the table. Once braised in the broth the fork full is plunged into a dipping sauce for a second layer of …read more
