This winter is a real doozy, and it is only half over! Dreams of sunning myself on a beautiful white beach somewhere in the Caribbean have been dancing in my head for the past several weeks, and my facebook feed is overflowing with photos of my friends doing just that. For those of us unable to make it down to the steel drums of Jamaica or any of the destination islands, maybe the best way to indulge in the tastes and aromas of the Caribbean is to open Jonathan Phang’s The Pepperpot Club– A Celebration of Caribbean Cuisine. Continue »
Have you ever been asked to name a classic “Canadian” food? If so you will probably end up jumping on the poutine bandwagon, or half heatedly suggesting a butter tart, anything with maple syrup, a beaver tail, tortiere or molasses bread, or a Canadian re-invention of a traditional European dish that has been acclimatized by generations, influenced by local fare and adapted to fit the Canadian disposition.
Of course there is a cuisine that has been a part of this land for much, much longer, one that is finally getting its share of recognition and garnering unprecedented acclaim by the food cognoscenti; traditional Native Cuisine. Chefs like Aaron Joseph Bear Robe and his miraculous little Keriwa Café successfully married traditional native fare with high end flair and introduced thousands of Toronto diners to an amazing new world of regionally sourced cuisine that was at once rustic and sublime, local and exotic. Continue »
The last two cookbooks we’ve reviewed have been pretty top-heavy with leafy greens. Kathryn Anible’s Leafy Greens cook book and Susan Sampson’s oeuvre in the same vein are both marvelous, informative and packed with the best ingredients and the best intentions. But let’s face it, sometimes you have to let your hair down a bit and cook something slightly less virtuous. Continue »
“And for all the dietary confusion we face, nutritionists have yet to say a bad word about vegetables”-Alanna Stang, Editor in Chief, Whole Living
A generation ago it was a fairly uncommon practice to abstain from a meat-based diet, but now you will not even raise an eyebrow if you tell your friends you are vegan, or vegetarian. With more and more people opting for a diet that does not rely so heavily on animal based proteins, more and more variations on this theme are becoming the norm; most of us have gone a day or two abstaining from meat, or dairy, we participate in Meatless Mondays, we have added more plant based proteins in the form of beans and legumes and grains like quinoa, and are discovering a whole new world of healthy, well-balanced and delicious culinary delights. Whether you are full-on vegan, vegetarian, pescatarian or flexitarian, there is a cookbook out there that will offer countless invigorating and healthy options for you. Continue »
We have not just one but three winners to announce today! They are: Continue »