FOOD

Bruno Feldeisen’s Bacon and Salmon Roe Deviled Eggs

This surf and turf version of deviled eggs is a fun and tasty bite that’s perfect for a cocktail party nibble or pre-dinner appetizer. The…
How to Make A South-of-the-Border Shandy

This shandy is made with Mexican beer with some chili powder added for added spice.
Gourmet Gab With Chef Bruno Feldeisen

The Great Canadian Baking Show (CBC Television) judge talks to CSL about his food faves and memories.
How to Make the Ultimate Cider Sidecar Cocktail

This recipe takes the traditional sidecar combination of cognac, Cointreau, and lemon and adds one of the South’s favorite nonalcoholic beverages to the mix. Apple…
Smoky Red Mullet and White Bean Stew

This recipe complements the red mullet with a smoky, citrusy white bean base dotted with shellfish.
Looking for Plant-Based Cheese Alternative? We’ve Got You!

The plant-based sector is growing rapidly with more choices for cheese than ever before.
How to Make a Classic Whisky Smash

This classic, refreshing cocktail hearkens to the late 19th century’s Bar-Tenders Guide.

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