Bake with abandon!
It’s Shrove Tuesday and everyone’s flipping pancakes and frying fritters. Me? I’m trying my hand at crostoli — a crispy, fried dough so light it’s almost like you’re not eating. Variations appear throughout Europe with different names and different shapes, but the distinctive blistered dough …
I have my Father’s nose. I also inherited his high cheekbones and strong immune system. However, his natural math abilities and infinite patience must have skipped a generation. My father can add up a column of figures in his head before I can punch the …
When you write about food for a living it’s easy to forget that it’s not always just about ingredients or recipes. Creating a new twist on the chocolate chip cookie isn’t as important as baking a batch with a friend. Bland chicken needs nothing more …
When a spring frost destroyed much of the tender fruit crops in Ontario, I was afraid I wouldn’t see a local peach this year, let alone one that delivered a true peachy taste. Fortunately, I was wrong. While the size of the crop may …
Bet you thought I was done with the fresh tomato recipes for a while. So did I. But I was given some environmentally conscious, on-the-vine hydroponic Ontario tomatoes (say that three times fast!) at the Royal Winter Fair and I just couldn’t bear to toss …