Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
Running this ad-free, pop-up-free kitchen comes with costs, but sharing my passion for food and recipes with you is always worth it. If my creations have ever rescued your dinner party, wowed your in-laws, or filled your home with the comforting aroma of freshly baked bread, meals, and treats, consider tossing a little dough my way. Every contribution helps keep "Feeding a Crowd" alive, thriving, and delicious!
Enjoy!
How to deseed your pomegranate.
Fruit Fly Trap in 40 Seconds.
“Life is short, laugh more, worry less. R.F.”
"La tarte au sucre du Québec a autant de variantes qu’il y a de cuisiniers, mais la tradition exige que la garniture soit plutôt fluide et, en raison de sa richesse, que sa profondeur soit bien moindre que celle des tartes en général."
— Laura Secord Canadian Cookbook
Les pets de sœur appartiennent à cette deuxième catégorie.
Ce petit dessert traditionnel du Québec n’était pas vraiment une recette à l’origine. C’était plutôt une façon astucieuse d’utiliser les restes de pâte à tarte après avoir préparé une tourtière, une tarte au sucre ou une tarte aux fruits.
This traditional Québec pastry was never meant to be a proper recipe. Instead, it was the clever way grandmothers used up leftover pie dough after making tourtière, sugar pie, or fruit pies. Rather than letting scraps go to waste, they rolled the dough thin, spread it with butter and brown sugar, and baked the little spirals in a simple caramel sauce.
There’s something grounding about baking with pumpkin when the days start to cool. This deeply spiced pumpkin bread is rich, tender, and generously scented with cinnamon, nutmeg, cloves, and ginger. Finished with a crackly crown of pearl sugar and served with salted maple butter, it’s the kind of loaf that feels equally right on a fall brunch table, tucked into a lunchbox, or sliced thick with a cup of afternoon coffee.
There’s something grounding about baking with pumpkin when the days start to cool. This deeply spiced pumpkin bread is rich, tender, and generously scented with cinnamon, nutmeg, cloves, and ginger. Finished with a crackly crown of pearl sugar and served with salted maple butter, it’s the kind of loaf that feels equally right on a fall brunch table, tucked into a lunchbox, or sliced thick with a cup of afternoon coffee.
These lasagna roll-ups and stuffed shells with creamy ricotta, spinach, and béchamel are the ultimate make-ahead comfort food! Creamy, flavorful, and perfect for freezing, gifting, or prepping family meals ahead of time.
These lasagna roll-ups and stuffed shells with creamy ricotta, spinach, and béchamel are the ultimate make-ahead comfort food! Creamy, flavorful, and perfect for freezing, gifting, or prepping family meals ahead of time.
End-of-Summer Corn Chowder — a creamy, cozy soup made with fresh corn, smoky bacon, tender potatoes, and a touch of heat. Perfect for cool evenings and late-summer harvest meals.
End-of-Summer Corn Chowder — a creamy, cozy soup made with fresh corn, smoky bacon, tender potatoes, and a touch of heat. Perfect for cool evenings and late-summer harvest meals.
Learn how to make homemade pineapple and Pimento de Neyde hot sauce with habaneros. This sweet and fiery sauce is perfect for those who love intense heat!
Learn how to make homemade pineapple and Pimento de Neyde hot sauce with habaneros. This sweet and fiery sauce is perfect for those who love intense heat!
A few weeks ago, for pasta night, Felicity offered to bring the bread, I was happy she was and when she told me it was potato bread, I was curious, having heard about it and knowing it was not a traditional leavened bread.
Sooooo, here was the bread in front of me, I loved the shape and color right away, I touched it and wow, the bread had a bark to it, a lovely hard crunchy exterior. All things were looking good for this potato bread.
Pain rustique aux pommes de terre et fromage – Recette familiale simple et sans levure. Croûte croustillante, mie tendre, fromage et ciboulette. Idéal avec soupes, ragoûts ou en rôties
Discover a delicious homemade jalapeño and apple hot sauce recipe with a perfect balance of heat and sweetness. Great for spicing up your favorite dishes!
Preserve San Marzano tomatoes the easy way! No peeling required — a rustic, passata-style purée that’s safe, delicious, and perfect for sauces year-round.
If you’ve ever found yourself with baskets of ripe garden tomatoes and wondered, what on earth am I going to do with all these? — you’re in the right place. Canning tomato sauce might sound intimidating, but trust me, if I can do it, you can too. All it takes is a big pot, some clean jars, and a little patience while the sauce simmers.
There’s nothing quite like the taste of tomatoes fresh from the garden, and preserving them allows you to enjoy that vibrant flavor all year long. But when it comes to canning tomatoes — especially mixed vegetable sauces — safety is key. Follow these tips and tricks to create delicious, shelf-stable tomato sauces safely.
These Cottage Cheese Banana Blueberry Muffins are more than just a treat — they’re a wholesome, protein-packed snack you can feel good about serving to your family. By blending cottage cheese into the batter, you add a boost of high-quality protein that helps keep kids (and adults!) energized longer. Using ripe bananas naturally sweetens the muffins, allowing for less added sugar, while a touch of maple sugar brings subtle caramel-like depth and umami that makes every bite feel more satisfying.
There’s nothing quite like the sweet, juicy crunch of fresh corn straight from the cob in the peak of summer. Whether you’re picking it up at a local farmers’ market or hauling in a big basket from your backyard haul, fresh corn is a seasonal gift that deserves to shine. Sure, we all love the classic buttered and salted version—but why stop there?
Light, airy, and impossibly soft, this homemade Angel Food Cake is a dream for any dessert lover. Made with 12 egg whites, a clever all-purpose flour substitution, and just the right amount of sugar, this recipe delivers consistent, beautiful results—without fancy ingredients or special flour.
