Bake with abandon!
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 …
In my early teens, I had a brief but passionate flirtation with tinned Bean with Bacon soup. My mom, like a sensible parent, didn’t try to talk me out of my crush. She figured I’d eventually come to my senses, and let me ride things …
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 …
Recently I had the pleasure of interviewing Naomi Duguid about her award-winning book Burma: Rivers of Flavor (Random House ©2012). In April, the book won the IACP award for Culinary Travel, and just last week was awarded Gold by Taste Canada —The Food Writing Awards …
Go to your bookshelf. Pull out your most dog-eared, battered, and beloved cookbooks. Who wrote them? If you’re Canadian, chances are at least one of them is by Elizabeth Baird and her intrepid team at the Canadian Living Test Kitchen. How many bear her name? …
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 …
Describing this cookbook as unconventional would be misleading. It doesn’t contain outrageously challenging recipes or impossible to get ingredients. You won’t find odd flavour combinations or dishes that look like storybook animals. If I may mix my fictional elements, Alice Eats is the James Bond martini …
Concord Grapes leave me conflicted. They fill up my senses in a way that would do John Denver proud. They also break my heart. When I see their deep blue-purple skins overflowing the baskets at the market stalls the joyful, creative part of me wants …
Growing up, my mom’s homemade grape jam appeared on the table in recycled baby food jars with a paraffin wax seal. While the jam bubbled and the jars boiled, she melted bricks of wax on the stove top in an old tomato juice can with …