cooking

Email your cooking questions to Chef Dez at dez@chefdez.com.

ON COOKING: Chef Dez offers up lessons on braising to make meat more tender

Technique can make tougher cuts of meat worth considering

  • Nov 22, 2021

 

Chef Dez offers up his scary good recipe for Halloween devilled eggs.

ON COOKING: Chef Dez conjurs up some Halloween treats

Paprika gives orange tint to devilled eggs, a change from all the candy

  • Oct 29, 2021

 

Chef Dez

ON COOKING: Chef Dez boasts recipe for “best” meatballs

If you have questions, don’t hesitate to email in your queries

  • Oct 18, 2021

 

Chef Dez shares his family recipe for cherry soup. (Chef Dez/Special to Black Press Media)

ON COOKING: Chef Dez offers up cherry soup – serve hot, warm or chilled

Grandma’s recipe was created to help stretch the amount of cherries

  • Jul 21, 2021
Chef Dez shares his family recipe for cherry soup. (Chef Dez/Special to Black Press Media)
Chef Dez offers tips for selecting and baking with cherries.

ON COOKING: Cherries the chef’s utmost favourite fresh fruit

When buying cherries, make sure they’re fully ripe as they don’t ripen after harvest

  • Jul 5, 2021
Chef Dez offers tips for selecting and baking with cherries.
Maple Ridge-Pitt Meadows News columnist Chef Dez expects his newest book, Cooking Around The World, to be shipped July 9.

ON COOKING: COVID inspired book shares recipes from around the globe

News’ columnist, Chef Dez, prepares to release his latest cookbook next month

  • Jun 27, 2021
Maple Ridge-Pitt Meadows News columnist Chef Dez expects his newest book, Cooking Around The World, to be shipped July 9.
Surrey resident Becky Van Drunen has published “Playlist Kitchen,” a pandemic-project cookbook featuring music-inspired recipes. (submitted photo)

Pop songs inspire ‘Playlist Kitchen’ cookbook that ‘saved’ entrepreneur during pandemic

‘I’m a creative person and I get bored, but it was out of necessity too,’ says Surrey’s Becky Van Drunen

Surrey resident Becky Van Drunen has published “Playlist Kitchen,” a pandemic-project cookbook featuring music-inspired recipes. (submitted photo)
Before propane, many people used charcoal briquettes in their barbecues. Chef Dez recommends lump charcoal, a different product that enhances what’s being cooked. (Black Press Media files)

ON COOKING: Chef Dez says don’t lump all barbecue fuels in the same category

Maple Ridge and Pitt Meadows barbecues would benefit from use of lump charcoal

  • Jun 8, 2021
Before propane, many people used charcoal briquettes in their barbecues. Chef Dez recommends lump charcoal, a different product that enhances what’s being cooked. (Black Press Media files)
University of Maryland entomologist Paula Shrewsbury, reaches for a cookie topped with a cicada nymph, Monday, May 17, 2021, in Columbia, Md. (AP Photo/Carolyn Kaster)

Freaked by cicada swarms? You could just stick a fork in ‘em

Full of protein, gluten-free, low-fat and low-carb, cicadas are eaten by humans in many countries.

University of Maryland entomologist Paula Shrewsbury, reaches for a cookie topped with a cicada nymph, Monday, May 17, 2021, in Columbia, Md. (AP Photo/Carolyn Kaster)
Email your cooking questions to Chef Dez at dez@chefdez.com.

ON COOKING: Chef Dez does parsley pesto

Pesto traditionally has fresh basil but parsley is a tasty alternative

  • May 10, 2021
Email your cooking questions to Chef Dez at dez@chefdez.com.
Email your cooking questions to Chef Dez at dez@chefdez.com.Email your cooking questions to Chef Dez at dez@chefdez.com.

ON COOKING: Dez does eggs

Eggs – Easter, Scotch and even how to hard boil them so they don’t have that ring around the yolk

  • Mar 30, 2021
Email your cooking questions to Chef Dez at dez@chefdez.com.Email your cooking questions to Chef Dez at dez@chefdez.com.
Email your cooking questions to Chef Dez at dez@chefdez.com.

ON COOKING: Chef Dez offers tips on tastier salad dressings

Salad dressings range from the simple such as oil and vinegar to complex emulsions

  • Mar 17, 2021
Email your cooking questions to Chef Dez at dez@chefdez.com.
The Nanaimo bar display at the Nanaimo Museum. (City of Nanaimo Instagram)

City of Nanaimo points to correct recipe after New York Times botches batch of bars

City addresses ‘controversy’ around dessert square’s layers

The Nanaimo bar display at the Nanaimo Museum. (City of Nanaimo Instagram)
Chef Trevor Randle is excited to promote cooking with local ingredients. (Special to The News)

Maple Ridge Secondary culinary teacher offers free online lesson

Chef Trevor Randle will hold free cook-along as part of Canada’s Agricultural Day

Chef Trevor Randle is excited to promote cooking with local ingredients. (Special to The News)
Email your cooking questions to Chef Dez at dez@chefdez.com.

ON COOKING: Mulligatawny is tough to spell but a tasty soup

Chef Dez offers up his version of a classic soup

  • Nov 26, 2020
Email your cooking questions to Chef Dez at dez@chefdez.com.
Email your cooking questions to Chef Dez at dez@chefdez.com.Email your cooking questions to Chef Dez at dez@chefdez.com.

On Cooking: Chef Dez adds zest to dishes with citrus peel

Sweet and savoury dishes can benefit from the addition of zest

  • Sep 15, 2020
Email your cooking questions to Chef Dez at dez@chefdez.com.Email your cooking questions to Chef Dez at dez@chefdez.com.
Chef Dez offers tips to marinate and sear meat for optimum taste. (Black Press Media files)

ON COOKING: Creating flavour when cooking meat

Chef Dez shares some ideas for preparing with marinades

  • Aug 3, 2020
Chef Dez offers tips to marinate and sear meat for optimum taste. (Black Press Media files)
Brining meat is one way to enjoy better barbecuing. (Black Press Media files)

ON COOKING: Chef Dez says brine meat before they hit the grill

Learn the difference between marinating and brining

  • Jun 23, 2020
Brining meat is one way to enjoy better barbecuing. (Black Press Media files)
Chef Dez offers tips on how to achieve ‘fall off the bone’ ribs. (Pixaby photo)

ON COOKING: Chef Dez on quest for ‘fall off the bone’ ribs

Don’t boil ribs before broiling. There’s a better technique but it takes a bit longer

  • Jun 9, 2020
Chef Dez offers tips on how to achieve ‘fall off the bone’ ribs. (Pixaby photo)
Chef Dez is a self-proclaimed bacon lover, through and through. But he takes it up a notch with his rosemary maple bacon jam, and he’s sharing that recipe. (Special to Black Press Media)

ON COOKING: Chef goes a little over the top integrating bacon

His unexpected jam recipe is garnering attention in kitchens and at fair alike

  • May 28, 2020
Chef Dez is a self-proclaimed bacon lover, through and through. But he takes it up a notch with his rosemary maple bacon jam, and he’s sharing that recipe. (Special to Black Press Media)