A recipe using my own blend of spices for that perfect, custom curry. Perfectly balanced with coconut milk and delicate snapper.

Lightened up and packed with mushroom flavour, this cream of mushroom soup is healthy and guilt free.

A delicious vanilla and cream cheese pound cake slathered in decadent mocha frosting. Perfect for a wedding.

Baked Brie is the simplest and most elegant appetizer. Paired with sweet preserves or savory fillings takes it to a whole new level.

Complex and delicious tasting, these roasted sunchokes are ridiculously easy to make. 5 Minutes to prep!

Guilty Kitchen’s Top 10 of 2010. Wishing everyone a wonderful New Year and here’s to many more tantalizing recipes to come in 2011!

A healthy, quick and easy recipe using cracked wheat (bulgur), bacon and a creamy yet healthy dressing.

How to Make Whole Wheat Bread: making bread from scratch shouldn’t be scary.

A Roundup of all of Guilty Kitchen’s favourite food to share, give or hoard for yourself.

An easy, delicious and fool proof way to make goat cheese (chèvre) at home without any fancy equipment.

Week 4 of our Culinary Fundamentals Series: How to Make Brown Sugar. It’s as easy as you think it is.

Ever wondered how to make nut butters? The third entry in out Culinary Fundamentals Series show you how.

Easy, healthy edamame dip. Flavoured with cilantro and lime. A perfect appetizer for a party.

From my Culinary Fundamentals Series: How to Make Mayonnaise. Guilty Kitchen shows you how, from choosing oils to rescuing a broken emulsion.

Slow roasted pork belly served with collard greens, black eyed peas and leeks. Perfect fall food.

Pumpkin and Carrot are married together in this quick and easy bread. Also a tutorial on making pumpkin purée.

Guilty Kitchen bakes you a batch of gluten free oatmeal cookies with a surprising ingredient.