No-Bake Strawberry Cheesecake Parfaits
I made it…we ate it…we liked it! This parfait is actually very easy to make and it will get plenty of “oh-how-fancy’s” from those you make it for. For the full recipe and for the inspiration behind...
View ArticleSo You Wanna Be a Chef by Bourdain
“I am frequently asked by aspiring chefs, dreamers young and old, attracted by the lure of slowly melting shallots and caramelizing pork belly, or delusions of Food Network stardom, if they should go...
View ArticleFresh Muesli Recipe
One of the best things about this breakfast is that it can be made the night before. It also happens to taste great and it’s good for you too…what a bonus! Muesli, often referred to as Bircher muesli,...
View ArticleIkea’s Newest Cookbook
I love when people think outside the box. Ikea recently released a new cookbook titled Hembakat är Bäst, which translates to “Homemade is Best.” They took the genius approach of first showing the raw...
View ArticleThe Supersizers Go
Has anyone watched the series called “The Supersizers Go”. It is a BBC series about the history of food (mainly in Britian). Each episode the hosts eat the same food that was eaten from a particular...
View ArticleHow to Pronounce Pho
Every time we go out for Vietnamese food the topic of Pho and how it is pronounced it brought up, so when I saw this video today I thought I would share it with you, so that next time you hear someone...
View ArticleQuiche Lorraine Recipe
Though I don’t make or even eat quiche that often, when I do Quiche Lorraine is generally the one I make. There is just something about the simplicity of the ingredients and how well they come...
View ArticleCreamed Spinach “The Caviar of Side-Dishes”| Rouxbe Recipe
I never understood why a side of creamed spinach was so expensive when I ordered it in a restaurant…that is until I made it myself. Now, I would say that a really good creamed spinach is worth every...
View ArticleThe Full 21 – Power Cookies
These cookies are my take on the Power Cookies from Capers, a local community market here in Vancouver…you might also know them as Whole Foods :-) I once tried to get the recipe, but there was no way...
View ArticleCinnamon Raisin Nut Bread Recipe
Plump raisins, cinnamon, pecans and walnuts are magic ingredients in this fantastic raisin bread. I have always been a fan of raisin bread. Actually, let me rephrase that – I used to be a fan of raisin...
View ArticleMoments From Ireland – Irish Soda Bread, Leek & Potato Soup…and Cows!
Earlier this year we were lucky enough to go on a trip to Ireland to visit our dear friends the Boylan’s. A few of the highlights for me (besides the beverages galore and the most friendly hospitality)...
View ArticleThe Cooking Slot-Machine a.k.a. Learn the Skills Behind Cooking
You may be wondering what the “Cooking Slot-Machine” is all about. I’ll get to that in a minute. In a nutshell, it’s related to how we teach here at Rouxbe and how you should think about the cooking...
View ArticleArrabbiatta Pasta – wHy I haVe EaTen thiS for 3 MoNths StrAight!
This will sound crazy, but this pasta is so good that I have “lit-erally” (as it is said by Rob Lowe, in Parks and Recreation, for those of you that watch it) eaten this pasta every single Saturday for...
View ArticleRouxbe for Life – Engine of Contribution
It’s a great day for all of us here at Rouxbe as today is the day that Rouxbe For Life is officially back on track – and we don’t mean Rouxbe Lifetime Memberships – that’s already back as you know. For...
View ArticleNew Instructors: Upcoming Classes Bring Nutrition to the Table
Over the past seven years, Rouxbe has focused on teaching culinary skills, techniques and cooking methods. This will never change. Moving forward, we are excited to inform our students, that included...
View ArticleThe Votes Have Been Cast | This Month’s Rouxbe For Life Donations
You may recall that last month we reported the re-launch of Rouxbe for Life, our Engine of Contribution. In short, each month Rouxbe will contribute 5% of profits and you, our students, vote on where...
View ArticleRouxbe for Life | A Message from Global Giving
Hi Everyone, we just wanted to share this message we received from Global Giving (one of the projects that we support through Rouxbe for Life). Dear Rouxbe Cooking School, On behalf of the St. Vincent...
View ArticleRouxbe for Life | Update on the South Sudan Water Well Project
Here’s the unedited update from the field: By Lynn Malooly – Project Leader New well in Makuach Rual village Dear GlobalGiving friends, We are happy to report that we have photos and location...
View ArticleRouxbe Announces Wellness Advisory Board!
Friday, November 8, 2013, Vancouver, B.C. The day food and cooking is paired with science and nutrition. Starting back in 2005, we at Rouxbe had a dream – a dream to build and deliver a world-class,...
View ArticleThe BEST Biscuits | Dairy & Egg-Free
Shut the door on this one — the testing is over, we have a winner folks!! And the fact that these biscuits are completely vegan-friendly is TOTALLY irrelevant—these biscuits are simply delicious. They...
View Article
More Pages to Explore .....