Man, I love a good sandwich, and quite often, there’s nothing quite like sinking your teeth into a great big sub. There’s just no substitute for a meat-and-cheese-and-veggie-and-pickle-packed loaf of bread in your hand.  Two hands if you make them like I do. There are several...

Two of the founders of Pomodori Artisan Pizza and Gelato will rub shoulders and stretch dough with some of the best pizza makers on the planet next month in Italy. Stephen Goddard and Keith Dunphy will be representing the Rothesay pizzeria at the 2009 World Pizza Championships in...

Phat Tuesday’s gotta mean pancakes. Here’s some of the ones I made for this momentous event. Here’s the recipe for my pancakes, at least roughly anyway.  I didn’t measure anything and no kittens were harmed. Hawk’s Roughly Probably Pancakes 1 handful of flour...

Special things happen to foods when heat is applied.  It’s why we cook a lot of it in the first place.  Some of the simplest things can hit a whole new level just with the introduction of some heat. Among the simplest combos that demonstrate this action are oil and flour.  Mixed together,...

Here’s just a few stand-alone pics of various things I’ve been cooking. Some, like the burger and curry, are my own concoctions and others are recipes from some of my favourite sites and cookbooks. Share...

Making some fresh tortellini on Superbowl Sunday. The dough was made with a simple mix of three eggs, 1-3/4 cups of all purpose flour and a half cup of durum semolina flour, and they were stuffed with a mix of ricotta cheese, parmesan cheese, nutmeg, salt and pepper. They boil for just three...

When I was just a kid, maybe 30, I was a sucker for Rice-A-Roni. I admit it, I loved the stuff. I gave up processed foods for the most part a few years ago but that one was one of the harder ones to let go of. That little box packed a lot of comforting goodness. It also packed a lot of salt...