Fondue is a revamped with garlic, fresh basil and sun dried tomatoes. The luscious Havarti cheese is scooped up by garlic and herb croutons and apples.
Valerie Harrison exposed the best eateries in Kelowna, British Columbia. #myhometownguide
This lovely cake should be served room temperature with a touch of whipped cream and a glass of wine.
Before the arrival of the first frost, Valerie Harrison recreates a twist on a standard BLT.
Valerie Harrison with a super simple, but utterly delicious salad recipe.
This is the season for the last of the Spring asparagus, the delightful fragrance of chives, mint, chervil and tarragon filling the air to season your dishes.
While you’re puttering around your house this weekend, tuck a pan of tomatoes in the oven, come back several hours later, and have a peak. They will add a whole new dimension of flavour to your appetizer
Spot Prawns are natural, sustainable fast food. If you choose to boil them they cook in two minutes in a pot of boiling water.
Valerie Harrison flips through one of her all time favorite cookbooks and decides to gently escort one recipe into the 21’st Century.
Valerie Harrison goes foraging for one of her favorite spring time comfort foods.
Valerie Harrison with her take on what might just be the comfort food of all comfort foods.
Valerie Harrison with the story of one of the most famous baked Easter goods.
Valerie Harrison takes a cooking class with Chef Darin Paterson, and comes back with a few new tricks up her sleeve.