Bake with abandon!
Here, in all her glory, is Green Leaf Platter in what turned out to be her final performance. Less than 24 hours before her untimely demise, GLP was working the salad like nobody’s business. A true artist to the end, she presented like no one …
I am quickly cementing my reputation as the neighbourhood nut. Yesterday I sat on the grass plucking dandelion heads and tossing them into a brown paper lawn bag before they could go to seed. Today? I was out there again, only this time nibbling on …
When it comes to salad. I’ve let myself go. Sure, I might dress things up with Nectarine and Plum Chicken or make an extra effort with a new dessert like Coconut Cream Pie Ice Cream. But leafy side dishes? I’m sad to say, the spark …
Tomatoes are a paradoxical plant. Botanically, they’re a fruit — they have their seeds on the inside — but in the kitchen we treat them as vegetables. While their flesh is a staple in many world cuisines, their leaves are toxic enough to poison a …
This isn’t the most original recipe in the world. Variations with poppyseeds and a sickly sweet dressing have been gracing the pages of women’s magazines for decades. But when Mom says she wants a spinach salad for Mother’s Day, Mom gets a spinach salad. And …
The little things give us away. We go quietly about minding our own business, then someone catches a detail and knows something about you. When I was backpacking in Europe I spotted fellow Canucks by their iron engineering rings or Mountain Equipment Co-op jackets. Americans …
These days when you order a salad, the dressings choices are so varied they could have their own menu. But years ago, when I fell in love with this lemon-loaded version, the only competition was — and had been for decades — Italian, French, Thousand …