I know. You’ve been inundated with “Tips for the Perfect Turkey” online, in the papers and on TV for weeks – since before U.S. Thanksgiving. But I’ve yet to see any one such submission that embodies all the points I consider critical to producing the perfect bird.Read More →
I say “pan-Asian” because this quick soup, based on Miso (fermented Soy paste), is a basic recipe you can whip up in minutes and turn into almost any Asian culinary cultural experience you wish, simply by choosing the right supporting ingredients.Read More →
I was leafing through the Lee Valley Tools Christmas flyer this morning when I came across an arcane kitchen oddment that caught my eye… No, it’s not a night stick for very short police officers or a miniature souvenir bat from the Slugger plant tour in Louisville, KY.Read More →
Perhaps because it is such a treat and so unique a flavour experience, many cooks assume good Onion Soup is something that takes hours of preparation and leverages every trick in the soup chef’s pocket. That’s just not true!Read More →
When I woke up this morning, it was -4C outside my bedroom window. Soup season has definitely arrived! And fall squash and root veggies are front and centre in the pantry.Read More →
There’s nothing more delectable than a bite or two of light, flaky, buttery pastry at the end of a good meal! But to make pastry that turns out beautiful every time, you need to know how pastry works…Read More →
It’s Squash Season!
Once you bake off a squash in a slow oven with the right basic seasonings, you can enjoy it in any number of delicious ways…Read More →
Did someone once tell you that brown eggs are more nutritious than white eggs? They were wrong. Read More →