“It’s not always easy to figure out which potatoes to use for what,” writes Deborah Madison in Vegetarian Cooking for Everyone. Some 25 years after the book was published, those words still ring true, especially when you consider the range of conventional and heirloom potato varieties available at supermarkets and farm stands. The best potatoes for roasting, baking, mashing, and frying aren’t always interchangeable.
Did you know that there is an International Egg Commission? Rumour has it they're a hard-boiled bunch, but that could just be a beat-up. The IEC has designated today -.
A pair of B.C. foodies have collected more than 70 recipes from chefs, restaurants, cafés, and wineries in Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys, including this one for roasted B.C. halibut with dill, new potatoes, and corn-glazed cauliflower.