During yesterday’s visit to CTV’s Ottawa Morning Live, our resident chef, Benoit Gelinotte (Chef B) demoed one of his top party food bites from his kitchen at Culinary Conspiracy, the Chorizo Pogo.  Due to popular...

The making of foie gras is a simple, though messy process.  The fattened liver is soft and breaks apart easily, so each step must be handled with care and precision.   Unless you’ve attended culinary school or...

This weekend the chef in my life whipped up a batch of Macaron Hollandais, as easily as I might knock off a dozen chocolate chip cookies. He has a way of making even the...

Créme Caramel done well is rich, creamy and smooth. When inverted, a sweet layer of liquid caramel oozes over the sides and runs on to the plate to form the perfect puddle of sticky...

This version of Piri Piri sauce will ruin commercial barbecue sauces for you, forever. Butter based, it borrows from Portuguese tradition leaning heavily French. Using it effectively blackens the surface of the meat,...

A light dessert, artfully finished, Tarte a l'Alsacienne (Apple Custard Pie) is a French classic. Once you know the basic recipe you can substitute the apples for raspberries, cranberries, cherries or blueberries for an...