Cumin Carrots with Cilantro Vinaigrette

Cumin Carrots with Cilantro Vinaigrette

Fool me once, shame of you. Fool me twice (a dozen times), shame, shame, double-shame on me. It took years, but I learned my lesson. No Newspaper Recipes. None. Do not clip them for me. I will throw them out. Do not make them for 

Roasted Cauliflower, Pomegranate & Hazelnut Salad

Roasted Cauliflower, Pomegranate & Hazelnut Salad

This roasted cauliflower salad serves as my reminder that good recipes are flexible. Good recipes invite experimentation. They serve as helpful guidelines, not rigid rules. With titles like “The Best This” or “The Ultimate That” it’s easy to forget no one recipe has a monopoly 

Pampered

Pampered

If I come back as a vegetable I want to be kale. Ruffly, versatile, pretty kale. Not only would I be my favourite colour (green), I’d finally have unstoppable curls — something I can’t achieve even with hot rollers and a perm. But I’d be 

Pushing Boundaries

Pushing Boundaries

I did it. Despite containing three ingredients I’ve never used before, I made onion bhaji. And I pronounce them to be good. Make that “very good.”  Andrew, who inspired the selection, claimed they were “delicious” and “as good as the restaurant’s.” So, with a flourish 

Soup for Breakfast

Soup for Breakfast

I struggle with breakfast at the best of times. Winter only makes it worse. It’s cold. It’s dark. One look out the window and any sensible person would dive back into bed until spring — or at least 10 AM — not head to the 

Rosemary Almond Crackers

Rosemary Almond Crackers

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 

Words of Wisdom from Chef Michael Smith and Bacon Candy

Words of Wisdom from Chef Michael Smith and Bacon Candy

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 

Fig and Olive Tapenade

Fig and Olive Tapenade

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, 

The Inside Scoop on Black Bean Quinoa Burgers

The Inside Scoop on Black Bean Quinoa Burgers

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