Bake with abandon!
By now, you’ve likely heard a lot about Ripe: A Fresh, Colorful Approach to Fruits and Vegetables written by Cheryl Sternman Rule and photographed by Paulette Phlipot. You’ve likely seen some of its in-your-face photographs, read excerpts of the light-hearted writing, and possibly tried one …
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 …
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 …
As a food writer, I’ve dabbled in the gluten-free world. I’ve bought guar gum and xanthan, various rice flours, teff, sorghum and nutmeals. They’re taking up a lot of room in my spiffy new pantry along with the gluten-loaded all-purpose, whole wheat, cake & pastry, …
Last year, due to circumstances beyond my control, I didn’t do any Christmas baking. Not so much as a single shortbread came out of my kitchen. But this year? I’m making up for the loss. The rumballs are rolled, the eggnog is chilling and now it’s …
I’m trying not to be resentful but a certain celebrity llama has more Twitter followers than I do. And his first name isn’t Dali. To be fair, the llama is a talented goat herder, so I can see the appeal. Why all the fuss over …
I’m doing my part to make beans hip and cool. I even I walked through downtown Toronto clutching a clear plastic bag brimming with the four pounds of brightly coloured lentils, legumes and beans picture above. No one laughed. No one pointed at me. And …
The biggest (okay, only) disappointment in meeting Roger Mooking is he is not a Gemini. How can that be? We’re so alike. Like me, Roger once felt “like a mad man caught in two worlds.” It took a long time for him to realize his …
You’ve all heard the expression “Dollars to doughnuts.” But in my world the expression should be, “Doughnuts to Morocco.” Those versed in Moroccan cuisine might assume the connection comes from sfenj, the popular Moroccan street food that closely resembles the North American doughnut. You’d get …