I’ll be rocking some old school funk, rock, hip hop and all kinds of tasty grooves this Friday night at Pepper’s Pub, 42 Princess Street in Saint John.   It’s the new pub’s first annual Halloween Bash and features loads of prizes and give-aways.   Come and say hi to...

How it all began. Fresh pasta was one of the things that really got me on a path towards a love of food. I was 20 years old when I finally got out on my own and had to start feeding myself for real.   At that stage, I was still a lot closer to third-trimester dependance on an umbilical cord...

Exactly twice a year, I ask myself why I don’t eat turkey more often.   It’s cheap, fabulous, versatile and celebratory.  And that skin, oh that skin.  Those cracklins alone are worth the price of admission.  Here’s how I slap together my annual Thanksgiving or Christmas...

Leek?  Why leek?  Why not chunder root or inbred onion cousin?  Okay, fine, rapeseed or ugli fruit are worse names, but still. On to the soup. Leeks are of course the sweet and sultry cousin of the onion, mild but with a distinct earthy-sweet flavour that makes them great as an accent for all...

At least once every couple of weeks, it’s time for a good old pizza. Sometimes I feel like loading it an inch thick with sausage, pepperoni, genoa salami and other meats. Sometimes I like a bunch of red peppers, olives, sweet onion and fresh tomato. Sometimes I like just a classic, thin...