Bake with abandon!
I love wheat. I love chewy cookies, moist cake and bread with great big air bubbles in it. And let’s not forget flaky pastry, decadent squares and booze soaked trifle. With the exception of carob loaf, I don’t think I’ve met a baked good I …
Yesterday I got an email from Julie Van Rosendaal. The collective cookbook Blog Aid: Recipe for Haiti has been nominated for a Gourmand World Cookbook Award in the category of charity cookbooks. The awards will be announced in Paris this coming spring. Ooooohhhh la la. …
If you drop an upside-down cake on its head does it revert to plain old cake? Sadly, no. It just becomes yet another item to file under “Kitchen Disasters.” The only advice I can give you, other than not to drop the final dish, is …
Here, in all her glory, is Green Leaf Platter in what turned out to be her final performance. Less than 24 hours before her untimely demise, GLP was working the salad like nobody’s business. A true artist to the end, she presented like no one …
I’m on Kitchener CTV’s News at Noon talking about peaches. While they’re generously allotting me 5 minutes, the entire news hour isn’t enough time to tell you how much I love peaches. And just how much do I love peaches? Last year, I bought an …
I’m still on a bit of a high. Last week, Monica Bhide came for lunch. With her family. On her birthday. Which just happened to be her son’s 11th birthday as well. While I was thrilled she was coming and touched she would choose to …
Sweet potatoes are confusing. People call them yams, but they’re not. Even though you’re far more likely to encounter a sweet potato than a yam here in North America, I think we embrace the term “yam” because it’s more fun to say. Weighing in at …
Right now people across the continent are being smothered by gigantic zucchinis, held hostage by an army of tomatoes or at the mercy of killer cucumbers. Today, it’s a Battle of Abundance, but come November? I’ll be flooded with emails from readers begging me to …