Poppyseeds Are Large And In Charge!

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Poppyseeds  (or poppy seeds) may be less than a millimeter in length, about the size of the head of a straight pin, but they play a large role when it comes to cuisines from all over the world; from ancient Sumeria to the streets of chic Montreal, poppyseeds are livin’ large. Continue »



D.I.Y: Sichuan Chili Oil

 

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Toronto is blessed with dozens and dozens of Chinese restaurants, and in almost all of them you will find that indispensable condiment, Sichuan chili oil. The recipes may vary slightly from restaurant to restaurant, as each establishment will have its own, treasured recipe, but the heat, aroma and flavour are unmistakable; so good that you might want to sneak some home! No need for that, though. Why not make your own? Continue »



The Most Perfect Accompaniment to Beets

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If you’re still reading then you must love beets. All the beet haters have moved on, leaving just us – the beet lovers, to learn all about this match made in heaven. Beets are one of the eight or so Ontario vegetables that grow all the way until November, and there is always an abundance of locally grown beets on our shelves and in farmers markets all across the province. When we discuss beets, we are usually referring to the taproot, the root of the beet, but beet tops are also packed with vitamins and flavour, and are great cooked or raw. Okay, now let’s get down to business.

What is the most perfect accompaniment to the humble beet?  Continue »



Delicious, Deluxe Duxelles

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If you’re looking for a flavour bomb that will add sophistication, umami and depth to stews, soups, omelettes, stuffing or just about any savory meat or vegetable dish, mushrooms duxelles might just be the perfect fit. Continue »



Make Yogurt In Your Oven

 

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Yogurt is one of those foods that many of us always have in the fridge. But with so many varieties available it is not always easy to choose. And even if you always opt for your favourite brand of plain, unsweetened yogurt that can enjoyed as is, or turned into tzatziki, or blitzed into smoothies, or any other of the countless ways yogurt can be enjoyed, you end up contributing quite a lot of plastic containers to the ol’ recycling bin. The solution? Make it at home. Continue »