Is the desire for natural gardens—along with a concern for pollinators like bees and butterflies—at a tipping point? I’m beginning to think so. Now that so much of our world is technologically driven, urban, half concrete-based and half virtual, there’s an instinctual movement back towards the natural world. The urge is primal—a longing for the natural—for, as Joni Mitchell once wrote, “getting back to the garden”.
My husband just returned from a trip to Israel and brought with him a small bag of za’atar. Za’atar is the Middle Eastern spice mixture that is so versatile it can be used on numerous foods to give it that delicious, exotic aroma and flavor of the Mediterranean. Continue »
I first had this salad at Mother’s Dumplings on Spadina. If you haven’t been yet then you definitely have to go, for the dumplings definitely and also for this delicious salad. Ridiculously simple and utterly delicious, it is guaranteed to become your go to salad for al fresco dining this summer. Continue »
Hollandaise sauce is well known as one of the five mother sauces, and no self-respecting connoisseur of eggs Benedict would consider attempting to make that classic brunch staple without adorning it with that beautiful, creamy and lemony blanket. But when it comes to versatility and flavour, Béarnaise sauce, an offspring of the iconic mother sauce, may just be the upstart child that steals the show. Continue »