Bake with abandon!
In our home, birthdays are about dessert. It doesn’t matter if the ingredients send me to six specialty shops, or if the results require a small team of architecture students to assemble. If you can dream it, I will make it. Providing you’re a family …
[box type=”info” style=”rounded” border=”full”] Update: Sorry. The contest is closed. However, the fennel salad recipe remains open to anyone willing to give it a try. [/box] As one of the world’s most gullible people, I hate April Fool’s Day. Apparently watching me scramble for the binoculars …
Raspberry pie is risky business. Jam-style diehards want theirs sweet, sweet, sweet, while people like me long for a slice that will pucker the palate. After all, the ice cream’s supposed to smooth things over. Right? If the filling isn’t stressful enough, then there’s the …
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, …
I’m not sure whether I should hug Bal Arneson or smack her with a cookbook. Her No Butter Chicken from Everyday Indian is my husband’s favourite chicken dish. He loves it so much that while he was holed up in the living room recovering from …
I’m not psychic but something tells me that before the winter is over, my copy of Jeanelle Mitchell’s For the Love of Soup is going to be dog-eared, grease-splattered and a fought over. Sorry extended family, but you’ll have to get your own copy. I …
I admit it. I’m lazy and messy. Thee mere thought of forcing gobs of unruly stuffing into tall, wobbly-bottomed peppers is an open invitation to Murphy. But, I got smart, knocked the suckers on their side and stuffed them full without so much as …
Pink. I hate it. It’s yet another carry over from my childhood. Every time I wore any shade of fuschia, magenta or bubble-gum some well-meaning adult would put a hand to my forehead and ask me if I was feeling all right. Classmates? They’d just …
A local Indian restaurant makes an addictive appetizer — bite-sized vegetables dipped in a spicy chickpea batter, deep fried and served with a cilantro dipping sauce. Whenever Andrew and I dine there, I pluck all the cauliflower florets from the plate and eat them myself. …