This! It’s like butter chicken and chewy charred naan all in one bite. We’re in Windsor this weekend, Mike going to the Indy on Belle Isle and W and I catching up with relatives and visit...
I love the look of a binful of green beans at the market, and like to dive my hand in and grab a bunch, but once I get them home, I find them more or less uninspiring. (A metaphor for so many things,...
Sorry for my tardiness – I’ve been busy doing Very Important Things, like having lunch at Michael Allemeier‘s house, drooling over his Le Creuset collection, getting a few of his se...
It should not be chili and fuzzy socks weather. Alas, it is. I made this chili a few weeks ago for some sci-fi celebs, and pulled some leftovers out of the freezer today. The day also included (not n...
For years I’ve wanted to have a kitchen cam. I thought back when cams were new and exciting that I might plug one in somewhere by my stove, or strap one to my head headlamp-style whilst making ...
Look, I have something for you! That’s not baking, nor dessert. Something that can be called into service for barbecues and potlucks all summer long, or hang out in your fridge and wait for you...
We had a bee! They came (to my house)! They saw (the piles of stuff and fingerprints on the walls)! They made peroghies! (Aside: I’ve been fighting with my computer all night. Working on it is ...
I eat lunch at my desk a lot. The commute from my kitchen may seem perfectly suited to lunching on big quinoa salads (always my plan, rarely reality) and freshly cooked this or that. Mostly I wind up...
I know, it’s not exactly shortbread season. (It should be – there are few better accessories to fresh fruit in season.) There was a bake sale this weekend awhile ago – a fundraiser ...
Pardon the hasty photo – it was taken as the boys were in the car, waiting for me to go to Banff. About forty seconds after this shot was taken, I poured it into a recycled plastic container wi...
They say you have either a sweet tooth or a salty one – I have a warm biscuit with butter tooth. I’d choose a freshly baked biscuit over most anything else – it knocks a bag of chip...
Snow in May calls for a sweet, doughy consolation prize. Eat your heart out Hef. Could there be anything sexier? This doughnut could be a cover model. Or a centrefold. Do they even have centrefolds a...
This post could have been mighty impressive and star-studded, photo-wise – instead, I’m offering up some yumminess and asking that you use your imagination. Ready? So this weekend, if you...
(Oatmeal Cookie Pancakes) I don’t know anywhere near enough of this website stuff considering the number of years I’ve spent doing it. (4 1/2 years! But who’s counting?) (Chocolate ...
I know, who makes blueberry perogies anymore? Nobody, that’s who. And I never have either, until the subject of Alberta cuisine arose earlier this week – and while we’re known for o...
This week, I’ve had a love affair with pork. All parts of the pig – its loin, its shoulder, its butt. It started on our drive home from Tofino, when we swung by Meat & Bread between ...
This one’s going to be short and spicy. Pun fully intended. There is no way to make this pretty, but damn, it’s yummy. Like hummus meets refried beans with a kick of sriracha – the ...
I haven’t made scalloped potatoes in over a decade. It’s nothing personal, it’s just that I never made scalloped potatoes that weren’t disappointing. I made them with warmed m...
I have no exciting way to introduce you to this salad of sorts; suffice to say it has taken care of many lunches, and even a few dinners over the past few weeks. It’s the Ichiban salad of my ch...
I know it’s not quite asparagus time yet, but as a food writer I have lead time, and so generally I’m making back to school lunches before summer even arrives, and mincemeat pies on Canad...
I know – I’m sure by now you’re all chocolated out, swimming through a fuzzy cheap chocolate hangover. (Or maybe that’s just me.) But. Stick this in your back pocket for a tim...
Hello! Again. I may have mentioned, we were out in Tofino, where construction on a new bike path disconnected our internet cable. Which meant a lot of hanging out in coffee shops and restaurants and ...
Warning: this is a kitchen project I got a little overexcited about. Kind of like rendering our own lard. We made sea salt. I’d never have thought of it, but Ashley walked us through the proces...
So here’s the thing. We’re in Tofino, having decided to take off and find some green over spring break. We found it – lots of it – but also found that construction crews someh...
I used to have a Belgian Grandma named Elza who played a lot of solitaire. (On the other side of the family – no relation to my (only) Grandad.) Unfortunately I have no memory of her cooking. I...
I’m a little smitten with quinoa salads right now, y’all. Maybe that’s not new. I’ve always loved a good tumble of quinoa with black beans or chickpeas or sautéed leeks or kal...
It was a pretty great weekend, actually. I nestled right into it. It had all the elements of a weekend that I might not have thought at all ideal ten years ago: bringing the boys to an early movie on...
I know, I’m jumping on the bandwagon. But every year it’s the same: I forget how much I love Irish soda bread, those big, dense, rustic loaves that are really like enormous biscuits, only...
I know you guys are all gaga over one-dish dinner ideas, and I’ve got a good one for ya. Everyone devoured this, and Mike asked if there was any way it could be put into regular rotation. It se...
I’m home! Although it may seem to the rest of the world as if I’ve never left, but between traveling and conferences and colds and flu in between, I feel like I’ve hardly been in my...
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