charcuterie

  • The Best Way to Open a Pack of Sausages

    The Best Way to Open a Pack of Sausages

    I am a big fan of Aidells sausages, particularly the Chicken & Apple and Roasted Garlic & Gruyere Cheese varities. They’re filling, tasty, and can be popped in the air fryer for a few minutes until the skins are bursting with juicy flavour. But I rarely eat more than two a week, which is too…


  • Bless Your Potatoes With Bacon Dip

    Bless Your Potatoes With Bacon Dip

    French fries, tater tots, and even the humble baked potato all like to get dressed up with a special dip to match the occasion. Ketchup, mayo, or sour cream are common condiments, but they can get a little humdrum. Instead of playing it safe, get a little daring to your spud. Transform bacon into a…


  • How Not to Poison All Your Guests With a Butter Board

    How Not to Poison All Your Guests With a Butter Board

    Butter boards are the latest viral food sensation. They look stunning, taste delicious and they’re super easy to put together. But many people are wondering if they are actually safe to eat. There’s nothing worse than attending a party and ending up with a terrible case of food poisoning from the entrees. So here’s everything…


  • Make Vegan Cevapi With Impossible Meat

    Make Vegan Cevapi With Impossible Meat

    It’s hard to beat a grilled vegetable, but vegans and vegetarians deserve something more substantial than portobello mushrooms from time to time. If you’re looking for an easy, vegan-friendly dish for barbecue season, look no further than cevapi made with your alt meat of choice.