LGF Publishing

  • Creative Ways to Use Pickle Juice

    Pickle juice – you can put to great use. So don’t throw it out. We have two great uses. First, when making a salad dressing, instead of using vinegar, use pickle juice. Here is a salad dressing for you. What You Need 2 tablespoons pickle juice. 5 tablespoons olive oil. 1 tablespoon Dijon mustard. Method…

  • Quick and Easy Pasta Salad Recipe

    Tasting Notes This serves two. Light, great flavours, are the hallmarks of this pasta salad. All it requires are four everyday ingredients and you’re good to go. What You Need 2 cups of fusilli pasta. 4 small pork sausages. 1 red Bell pepper. 2 sundried tomatoes, plus 2 tablespoons of their juice. 2 tablespoons olive…

  • Exploring Luke Marston’s Bold Coast Salish Art

    Luke Marston’s art, is bold, is dramatic. And like all Northwest Coast artists his work is a deep reflection of his particular heritage – Coast Salish. Salish carvings are minimalist and straightforward – elaborate designs are not part of the tradition. However, a lot of the younger Northwest Coast artists are experimenting, pushing the boundaries.…

  • How to Make Tender Short Ribs: Step-by-Step Guide

    This is fabulous comfort food and it will serve two and there will be enough left overs for two for either lunch or dinner. Also we make ours a few days ahead of time, allowing all the flavours to mingle. What You Need 2 pounds of short ribs. 1 bottle of good red wine. 1/2…

  • Crispy Bacon Tip: How to Fry Without the Grease

    Before frying your bacon, lightly dust each slice with flour. As the bacon cooks, the flour helps absorb the rendered fat, resulting in extra-crispy slices without as much grease splattering everywhere. It’s like bacon, but leveled up in crunch and convenience!

  • Transform Your Dishes with Easy Mayo Cooking Tips

    It’s always easy to use, always quick, and guaranteed to elevate your dishes to a level we like to call “yummylicious.”  Here’s how it works: Simply brush mayonnaise onto any fish, meat, or vegetables before cooking. Don’t worry if you’re not a fan of mayo—its taste and texture vanish during the cooking process, leaving behind…

  • Amaury Guichon: Mastering the Art of Chocolate Sculptures

    Amaury Guichon is a young Swiss-French pastry chef, now living in Las Vegas. To say he is a genius is an understatement. His chocolate sculptures and desserts are out-of-this-world artistic creations. His sculptures are out of this world – pieces of art. His desserts masterpieces. He started his journey as a pastry chef at age…

  • Dia Al-Azzawi: Pillar of Modern Arab Art

    Dia Al-Azzawi Dia is a renowned Iraqi painter and sculptor. Today he reigns as a powerhouse Arab painter. He is known for blending elements of Western art (Cubism) with Arab art (Calligraphy), resulting in spectacular colourful paintings. His educational background is quite diverse; he studied archaeology at the College of Arts in Baghdad and later…

  • Taste the Magic: Unforgettable Street Food Experiences in Asia

    Taste the Magic: Unforgettable Street Food Experiences in Asia

    Street food is a many splendoured thing. It’s delicious, cheap, readily available, and available in most parts of the world. Today we start a three-part series, featuring street food we have eaten all over the world. Our first stop – Asia, one area where you can get some of the best street food in the…

  • Lemongrass Chicken Thighs Recipe: A Delicious Marinated Delight

    Tasting Notes – Serves four Tender chicken thighs – juicy, fragrant, seasoned with a sweet, savoury lemongrass marinade with fresh herbs and seasonings. What You Need 6 chicken thighs. 1 1/2 tablespoons vegetable oil. 2 tablespoons soya sauce. 2 tablespoons fish sauce. 1 tablespoon sesame oil. 1 tablespoon brown sugar or honey. 3 cloves of…