by The Cooking Ladies | Jun 10, 2019
The Elizabethan Feast: Reboot, a Stratford Festival Forum event was special in more ways than one. For our culinary palettes, the four-course Elizabethan meal, with delicacies enjoyed by sixteenth century English nobles, showcased the talents of the Stratford Festival... 
by The Cooking Ladies | Apr 12, 2018
In order to include an additional 20 full-page photos in our cookbook, On The Road With The Cooking Ladies, Let’s Get Grilling, our publisher, Whitecap Books, sent a professional photographer to our test kitchen on the north shore of Lake Erie. Jonathan Bielaski... 
by The Cooking Ladies | Jan 6, 2016
We arrived in Quebec City along the St. Laurence River, just as the French and British did prior to Canada becoming a country. Cruising the narrow stretch of the river with high bluffs, distant church spires and a small ferry crossing from one side to the other it was... 
by The Cooking Ladies | Sep 16, 2012
(Makes 1 1/2 cups) 7 1/2 ounces (213 g) canned salmon 1 tablespoon (15 mL) horseradish, drained 8 ounces (250 g) cream cheese 1 tablespoon (15 mL) Worcestershire sauce Drain the salmon and remove the bones and skin. Combine the salmon, drained...
