Bake with abandon!
These are elephant ears. Or palm ears. Or palmiers. Or French hearts, or butterflies or glasses. No matter what you call them, these sugar-laced puff pastry treats are one of my all time favourites. Like most things worthwhile, they are a labour of love. And …
This isn’t the best ice cream photo in the world, but it was perhaps the best ice cream experience I’ve had in a long, long time. And to think, I was prepared to dislike it. Despite my recent revelations regarding misguided food biases, I still haven’t fully …
One of these days I’ll learn how to take notes, shoot pictures and eat, all at once. This sort of multi-tasking would have come in very handy last week when I attended a paella class at Pimenton in Toronto. Greeted by a table full of tapas, …
Shrove Tuesday doesn’t have to include pancakes. Today is really about gorging on rich foods before the 40-day fast of Lent. Pancakes just happen to be cooked in grease, filled with eggs and topped with more decadence. It’s okay to think beyond the griddle. Any …
It’s time to strike another item off my Culinary Bucket List. In an uncharacteristic display of patience, I tackled preserved lemons. They require endurance, not because they are hard to make, but because they take 4 weeks to cure. In the meantime, to scratch my …
Despite my passion for chocolate, I have never been a huge Valentine’s Day fan. I try to ignore it, not because I am cynical about love, but because I believe affection, gifts and surprises should be dictated by the heart, not the calendar. Or at …
This is how much of a sugar addict I am. I drove an hour on a dark, cold, rainy January night just so I could sample smoked sugar. What’s smoked sugar you ask? It’s sugar. That’s been smoked.* As eager as I am to try …
Email. Some days I love it. Some days I hate it. And I was hating it something fierce recently when my computer insisted it had to “rebuild” my inbox and in doing so resent random emails from March 2010. This elicited confused responses from the …
What’s happening to me? The minute I went to photograph this dessert I thought, “Rats! I should have made the cobbler in a cast iron frying pan. It would have looked so much more rustic.” Great. It’s not enough that I’m criticized for being a …