Seasons and Suppers

Seasons and Suppers

Seasons & Suppers is a lovely food blog based in Muskoka, Ontario, that focuses on what I consider to be elegant comfort food. The recipes are all things I can see myself making often, like Chicken with Mustard, Warm Lemon Pudding Cake, or Meyer Lemon Risotto with Arugula and Shiitakes. This is the kind of beautiful, everyday cooking that feels achievable, unlike overly complicated dishes or my usual one-pot meals for kids. It's the kind of food that invites you to cozy up on the couch or impress your guests at a dinner party. You can easily serve these dishes and casually say, "Oh, that? I just whipped it up," all while sipping champagne in a stunning dress that isn’t stained by baby food. A girl can dream!

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  • 6 days ago | seasonsandsuppers.ca | Jennifer Maloney

    Tip! I find the long vermicelli a little unwieldy to eat, so I like to snap it in half before adding it to the boiling water. You can also cut it into smaller lengths after cooking with clean kitchen shears. Boil a large pot of water for the vermicelli noodles. When boiling, cook according to the package instructions (typically boil for 5-6 minutes). Drain and rinse with cold water to stop the cooking. Tip! Quickly thaw frozen shrimp by placing them in a bowl of cold water for 10-15 minutes.

  • 1 week ago | seasonsandsuppers.ca | Jennifer Maloney

    Tip! If you'd like to serve this curry with rice, start the rice cooking before starting the curry. Heat the cooking oil in a large skillet over medium heat. Add the onion and cook, stirring regularly, until softened, about 3-4 minutes. Add the ginger garlic paste (or the ginger and garlic), together with the spices. Cook, stirring, for about 30-45 seconds, then add the tomato paste. Cook together, pressing the tomato paste into the spices, for another 30-45 seconds.

  • 2 weeks ago | seasonsandsuppers.ca | Jennifer Maloney

    Baked bone-in, skin-on chicken thighs marinated with Vietnamese flavours. An easy and flavourful chicken dinner. These Vietnamese chicken thighs are great cooked on the BBQ, too!The marinade for this Vietnamese chicken is so full of great flavours. Simply marinate the chicken thighs for 30 minutes or up to 6 hours, bake and enjoy! Too hot to turn on the oven? This chicken is also great cooked on the BBQ.

  • 3 weeks ago | seasonsandsuppers.ca | Jennifer Maloney

    Tip! For the most accurate and fool-proof baking, I always suggest using the weight measurements provided. If you don't have a kitchen scale, be sure to measure the flour with the spoon and level method. Preheat oven to 325F (non-convection/not fan-assisted). Spray an 8×8-inch baking pan with cooking or baking spray and line with parchment paper, allowing the parchment to extend beyond the edges of the pan by a couple of inches.

  • 3 weeks ago | seasonsandsuppers.ca | Jennifer Maloney

    Bring a large pot of water to a boil. Once boiling, salt the water generously and add the pasta. Cook the pasta to al dente per the package instructions. Tip! For this dish, try to use mostly the solids (the pepper flakes) from the chili crisp and less of the oil. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and chili crisp to the skillet and cook with the butter briefly (don't let the garlic brown). Add the cream and stir together.