cooking

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)
Chef Dez

ON COOKING: Dumpling-sized pastas make for hardy soup

Any easy and tasty recipe for those at home looking for something different to cook

  • Apr 17, 2020
Chef Dez
Creating the perfect charcuterie plate

Creating the perfect charcuterie plate

Tips from Cure Artisan Meat and Cheese owner Brad Boisvert

  • Apr 3, 2020
Creating the perfect charcuterie plate
CHEF DEZ ON COOKING – Celebrate St. Patrick’s Day with Irish Fare

CHEF DEZ ON COOKING – Celebrate St. Patrick’s Day with Irish Fare

In addition to being an author and instrucdtor, Chef Dez is the official corporate chef for BC Egg

  • Mar 15, 2020
CHEF DEZ ON COOKING – Celebrate St. Patrick’s Day with Irish Fare
Email your cooking questions to Chef Dez at dez@chefdez.com.Email your cooking questions to Chef Dez at dez@chefdez.com.

ON COOKING: Reducing food waste also saves money

Culinary columnist Chef Dez offers tips to becoming a conscientious cook

  • Feb 10, 2020
Email your cooking questions to Chef Dez at dez@chefdez.com.Email your cooking questions to Chef Dez at dez@chefdez.com.
Exploring Cinnamon’s savoury side

Exploring Cinnamon’s savoury side

Spice up with recipes from Chef Heidi Fink

  • Jan 15, 2020
Exploring Cinnamon’s savoury side
Pierogi Please!

Pierogi Please!

Classic Polish dish is cosy, hearty and richly flavoured

  • Apr 3, 2019
Pierogi Please!
Five Burgers To Sink Your Teeth Into On The Peninsula

Five Burgers To Sink Your Teeth Into On The Peninsula

A search for the best burger

  • Feb 15, 2019
Five Burgers To Sink Your Teeth Into On The Peninsula
Lucia White is A Cook With A Drive To Help Others

Lucia White is A Cook With A Drive To Help Others

Creating spectacular teas as a community fundraisers

  • Feb 13, 2019
Lucia White is A Cook With A Drive To Help Others