Bake with abandon!
Burger Season Begins Early this year Since most of us are self-isolating and itching for fresh air, we’re firing up the grill a bit earlier this year. A version of the information below originally appeared in my column for Grand Magazine. Even if you don’t …
I’m not one for culinary deception. I have never understood why anyone would slip perfectly good spinach into brownie batter or sneak astringent cauliflower into banana muffins. Not only do the flavours conflict, such subterfuge gives respectable vegetables an inferiority complex. So, let me be perfectly clear. When I …
Language is funny. It has a way of sliding sideways when you’re not looking, slipping under things or going into hiding. A few years ago, I developed a homemade, bite-sized meatball to wean my husband off the commercial, frozen version he would nuke to the …
First there was Lex Luther, The Joker and Mr X. Then came Dr. Horrible and his malevolent idol Bad Horse, The Thoroughbred of Sin. I’m fortunate to have never come across such terrifying evil doers. Some say I remain unscathed because I live a quiet …
These are some of the ingredients that go into what my husband calls “That Orange Beef Stew Thing You Make.” I call it Braised Beef with Orange and Tarragon but who am I to quibble? He likes it. I like it. Our guests like it. …
It is not winter here inside my kitchen. The four inches of crystallized water piled up on the back porch is just an illusion created by the white curtains and the angle of the light. That sound isn’t howling wind. It’s a neighbour’s dog, Or …
This improv recipe is a testament to my impulse shopping, poor sense of timing and the power of the common cold. Impulse shopping: A few months ago, I found fresh Cornish hens at the butcher shop. As I stood at the meat counter waiting to …
Some cookbooks have a way of breathing life into everyday ingredients. Some produce delicious dishes you will turn to again and again. Others peek into foreign worlds — celebrity kitchens, orchard tours, or chef-approved culinary techniques. Melt: The Art of Macaroni and Cheese by Stephanie …
When I was a child, my mother had a vegetable garden in the side yard. She grew runner beans and radishes, beets and Swiss chard. I remember neat rows of fancy-topped chives whose pungent smell drove me away, and giant bunches of rhubarb that whispered …