Bake with abandon!
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 …
I have decided to strike the following phrase from my vocabulary: How hard can it be? It gets me into trouble. For example: Hey, honey, I need a new stove. Why don’t we just knock down a wall and add an eat-in kitchen while we’re …
I got a bit carried away. I was experimenting with roasted vegetables for today’s CTV appearance and ended up making five variations. I just couldn’t make up my mind which version I liked best, so I made them all. Well, almost all. Having recently posted …
The area of a circle is ∏r². This bit of high school math comes in handy when a recipe calls for a 12-inch tart pan and you go to three stores in search of one and all you come home with is a 118-pound, 5-litre …
This is another photo I didn’t take. And not because my roasted chicken didn’t turn out beautifully. It did. I just didn’t have the time or patience to do a photo shoot. I give full credit to James Ingram, not only for his camera skills …
Bet you thought I was done with the fresh tomato recipes for a while. So did I. But I was given some environmentally conscious, on-the-vine hydroponic Ontario tomatoes (say that three times fast!) at the Royal Winter Fair and I just couldn’t bear to toss …
I got out the good china and fancy napkins for this one. Not that matar paneer is an elaborate dish or extremely challenging. Instead, this recipe is a long, long overdue thank-you to fellow writer and Indian cuisine lover, Lora Shinn. But why am I polishing …
What are those things? Slivered almonds? Potato chips sprinkled a spinach dip? No. Crispy garlic slices atop a quick-cook version of saag paneer. See. And it’s so good I ate it two days in a row. Spinach is one of those foods that doesn’t photograph …
A couple of days ago, I made a variation of my serendipitous nectarine and plum chicken. This time I substituted apples and yellow tomatoes for the plums. It was just as moist and delicious as the original, and I found myself planning side dishes appropriate …