Bake with abandon!
Perhaps it’s the difference between European and North American sizes. Maybe our crops are bigger and our platters smaller. If shown the same mushroom, would French and Canadian eaters argue over whether it was small, medium or large? I don’t know. But I do know …
This ruffled plant is not a flower. It’s a King Oyster mushroom. I grew it from a kit I got at the Food Bloggers of Canada Conference back in February. The kits, courtesy of Mushrooms Canada, are intended for kids. It says so right on …
I know better than to go shopping without a list. I have at least three iPhone apps to help me compile them. Pads of paper cling to the fridge simply so I can jot down items as I deplete their inventory. Lists prevent wastage, overstocking …
For some reason, the recipe for slow-cooker vegetarian quinoa lasagna didn’t attach to its post the other day. Could have been technology. Could have been me? I choose to blame technology. Either way, I had people asking for the recipe. So here it is.
When you meet with the author of a cookbook, you’re often given insights not found in the final print edition — like how they spent most of their time at college scribbling recipe ideas in their binder instead of taking lecture notes, or which of …
Three tries. It took me three kicks at the proverbial can (or pan, in this case), several hours and a couple of meltdowns to figured out how to make savory biscotti that A) didn’t taste like stuffing and B) didn’t fall apart like a cheap …
Blueberries and corn? Really? Yes. In salsa? Oh my, yes. Make that a big, fat blueberry yes. The photographer in me loves the colour contrast. The eater in me loves the crunchy texture and sweet-sour flavours. Add lime and cilantro to the mix? Oh, I’m …
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, …
Today I’m on CTV News at Noon. It’s my 7th appearance and I’ve decided it’s time I actually cooked something. Oh, I’ve diced apples, sliced peaches, mixed salad dressing, stuffed peppers, roasted an array of vegetables and even pulverized chickpeas in the name of hummus, …