total posts: 229
Ever wondered how to make nut butters? The third entry in out Culinary Fundamentals Series show you how.
Easy, healthy edamame dip. Flavoured with cilantro and lime. A perfect appetizer for a party.
From my Culinary Fundamentals Series: How to Make Mayonnaise. Guilty Kitchen shows you how, from choosing oils to rescuing a broken emulsion
Slow roasted pork belly served with collard greens, black eyed peas and leeks. Perfect fall food.
Guilty Kitchen begins a new series: "Back to Basics: Culinary Fundamentals" Today's lesson? How to make butter.
Pumpkin and Carrot are married together in this quick and easy bread. Also a tutorial on making pumpkin puréee.
Guilty Kitchen bakes you a batch of gluten free oatmeal cookies with a surprising ingredient.
A simple slow cooker pumpkin and black bean chili. Ten minutes to prepare and so worth the effort.
Light as air pumpkin pie with hints of spices & orange zest. I promise you will never go back to regular old pumpkin pie again.
A warm, Moroccan spiced lentil salad with sausages and a light vinaigrette.
An easy recipe for a delicious slow baked pumpkin soup inspired by an old world dish. Also an honest admission about being a parent.
A Perfect side dish for Thanksgiving: Sweet Potato, Kale and Sausage is seasonal and easy to make. Plus ideas for your turkey leftovers.
Poached pears laying atop a bed of walnuts, blue cheese and arugula. Perfect fall fare.
Two recipes for versatile compound butters and many exciting ways to use them.
A no-bake tiramisu cheesecake with loads of booze and caffeine. Perfect for a party!
A frittata to celebrate autumn with eggplant, bacon and feta and a story of poultry acquisition.
Classic autumn flavours collide in this bacon and butternut risotto with Thyme.
A wonderful introduction to autumn: Roasted Parsnip and Apple Soup and why being a stay at home mom is not always the best job in the world.
Salmon burgers with homemade tartar sauce accompanied by a spinach salad dressed with a fresh blackberry vinaigrette, chevre, and hazelnuts.
Thyme infused salt for Duck Fat Seared Scallops Baked over Thyme Salt Served over Creamy Polenta with a Tomato-Citrus Vinaigrette.
A simple Portobello and bocconcini skewer that is quick and elegant. Perfect for your next cocktail party!
A homemade granola bar to tuck into your child's lunch for a delicious "made with love" snack.
A sweet and salty ice cream that tastes just like banana bread with optional peanut butter chunks and stracciatella.
On what summer means and a beautiful and simple Heirloom tomato tart with polenta crust, filled with smooth and delicate ricotta cheese.
On the innocence of life, Lady Gaga and a recipe for Roasted Corn, Lima Bean and Feta Salad.
On why you should always be an optimist, especially when baking and a recipe for Root Beer Float Cupcakes.
On raising kids at the lake and a recipe for Stuffed pork loin with mushrooms, bacon, spinach and goat cheese, with a Dijon herb crust
A Mexican inspired quinoa salad and why you should never let go of your dreams.
Perfectly delectable, creamy and refeshing Key Lime & Vanilla Bean Buttermilk Ice Cream
Guilty Kitchen is spicing up the usually boring biscuits in strawberry shortcakes.
Fresh pasta from scratch filled with the bounty of summer. Not bad for a new mom of two.
Easy and delicious stuffed mushroom caps and some unabashed showing off of our newest foodie addition.
Chimichurri Sauce. Got fresh herbs? Got 10 minutes? You've got yourself one of the tastiest sauces around for use on just about anything.