Bake with abandon!
So-and-so can’t touch gluten. Whatshisface is allergic to eggs. Dairy gives Thing-gummy a rash. And Hoojicky? Garlic sensitivity. Happy Holidays, indeed. I feel for you. I do. Having been on both sides of this equation (I have played the role of allergic guest and accommodating …
Eleven minutes and ten seconds into our half-hour interview, Chef Michael Smith uttered the most honest, excuse-free cooking advice I’ve heard in a long time. I don’t have much patience for those who say they can’t cook. A hundred thousand generations have cooked. It’s a …
I almost feel like I’m cheating on this one. It’s far too easy to be this tasty. But on second thought, it’s a perfect illustration of Eric Akis’s approach to food. It delivers what he calls “obtainable goodness”, is suitable for all levels of cooks, …
I could tell you I have always dreamed of being invited to Elizabeth Baird’s home, but I’d be lying. The thought was simply too grand to have ever occurred to me. Seems I have been thinking small without knowing it. Last week, I had the honour …
I hate being “that person.” You know, the one who goes out to dinner with a group of friends and holds up everyone’s order because she asked the server where the tilapia came from. To ensure no one starved, I stopped asking. By default, I …
I don’t think of soup when it comes to pairing wine. And I don’t think of peaches when it comes to soup. And I don’t think of tart when it comes to sweet, sweet peaches. So a cayenne-kissed, very tangy-yet-sweet peach-mango soup designed to go …