CNN is bringing back some Anthony Bourdain episodes that previously received only one-time airing. That move has triggered a major resurgence of interest in the late Master Chef’s life and work. Not the least example of which is the recipe for his fave sandwich…Read More →
I sometimes forget that cuisines which are generally famed for intricate many-ingredi-ented dishes are often most beloved by their native fans for some of their simplest, yet classiest, dishes – which the ‘natives’ take for granted…Read More →
Quiet but insistent change is reshaping the Fast Food Sector. We’ve just heard about another well-known chain that’s closing hundreds of ‘underperforming’ locations as part of a major restructuring and renewal campaign. This time it’s Jack In The Box…Read More →
I love falling-apart, perfectly-baked, sweet-cured ham. It embodies all my fave crave-flaves. But now, somebody has come up with something even better: Honey-Baked Pulled Ham! Just 5 minutes prep time! The ultimate game-day treat? Read More →
Olive Oil is all over the place right now. Advocates want us to give it preference as a cooking oil. Health nuts want us to chug it, straight. And now, hard core traditionalists want us to ‘take’ an olive oil byproduct as a daily elixir…Read More →
The whole point of the globe-trotting mega-series No Reservations and Parts Unknown was discovering and showcasing authentic cuisine. Host and reviewer celebrity chef Anthony Bourdain’s first rule was, always follow the locals…Read More →
Sounds crazy – if you’re not from here. But an Ottawa city councillor has introduced a motion that would see Canada’s capital officially declared ‘Shawarma Capital of Canada’. And, as a proud Ottawan, I concur heartily!Read More →
January and February are classically the ‘gloomiest’ months of the year. No wonder. Unless you’re a young, cold-loving winter sports fan, there’s not much for you to do. But you can push back against the blues with cheap menu upgrades…Read More →