A recipe that works to make an alternative to Latvian Rupjmaize bread, when you're out of the country. It follows the tradition of European dark rye breads, and is super delicious and versatile.

Duck confit, but without the fuss of dealing with all the fat. We'll just be dealing with the duck part first, and I'll include the...

This is a duck dish that tasted great, but I had trouble naming. Hence, it becomes Duck + Roots, but it's a lot more than that. This one...

The highlight of this dish was the caramelized onion. I think I've finally settled on what my favourite caramelized onions are. How to g

Onions. They're a staple. They belong in almost every meal. Caramelized. Pureed. Cooked down to the bare essence. Raw. Pickled. Because...