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3 cups fresh corn kernels 2 cups cherry tomatoes 4 cloves garlic, diced 2 tablespoons olive oil 1 medium onion diced 8-ounce jar roasted red bell peppers, drained 4 cups chicken broth 1 teaspoon The Epicentre's Smoked Sweet Paprika 1 teaspoon The Epicentre's Chipotle...

Make the most of the corn season with spiced butter for grilled or oven roasted corn!   This time we used The Epicentre's Harissa, The Epicentre's smoked sweet paprika, chives and grated lime zest Heat a grill to medium-high or oven to 450 degrees. In a small...

Of course, you've been told that breakfast is the most important meal of the day — but not for all of the tired old reasons your momma gave you. It's because breakfast rocks. Think bacon, eggs, waffles and, our favourite, french toast. Just as it is with other...

This is a pretty amazing homemade granola recipe adapted by a friend of The Epicentre. Thanks to Patricia! The Epicentre's Chai baking spice and coconut oil make an irresistible flavor combination! Ingredients: 3 cups old fashioned rolled oats 1 to 1 and 1/2 cups...

Tomatoes are in season and what better way to celebrate than with bacon. And bread. And throw a little of the green stuff in for good measure. I am going to dare to be bold here and say that yes, you can improve upon perfection. Let’s spice it up a little. Add a...

Peaches are in season and now you want to use this delicious, juicy, fresh fruit in Auntie Adeline’s favourite cobbler recipe. But how to remove that fuzzy skin? You certainly don’t want to mangle that delicate fruit or have it discolour. Well, here’s how to peel and...

The year was 2006. Diet Coke and Mentos Geysers were all the rage and these two "scientists" have turned it into a wonderful, if not a sticky, ballet of gushers, liquid arches and artful spurts. The internets are full of explanations for the science behind the...

You'll need an ibrik (also known as a cezve), coffee, water, a heat source, and a little sugar and ground cardamom. 1. Grind the coffee to a very fine grind. Use the finest setting on your grinder (finer than espresso) so the grinds end up something like dusty cocoa...

Far too many garnishes are simply bad ideas. Fussy little tomato roses are too precious for any serious eater. If the garnish isn’t a thoughtful and tasty complement to the dish it served with, it has failed. And God help anyone that tries to serve me any garnish that...

Harissa is a chile-based condiment used in Moroccan, Tunisian and Algerian cooking, where it is usually served as a side dish to dip meats into. Add Harissa Spice Blend to olive oil and chopped garlic to create this classic condiment.  Or • Create a bold, spicy rub...