TORONTO — A Montreal man’s adventurous spirit when it comes to elevating the humble sandwich has earned his lamb creation the title Canada’s best sandwich.
Jean Emond won $10,000 Thursday for his North African Lamb Filet Sandwich With Harissa and Figs as well as $10,000 donation toward his charity of choice, World Wildlife Fund Canada.
MIAMI — Salsa overtaking ketchup as America’s No. 1 condiment was just the start.
These days, tortillas outsell burger and hot dog buns; sales of tortilla chips trump potato chips; and tacos and burritos have become so ubiquitously “American,” most people don’t even consider them ethnic.
Welcome to the taste of American food in 2013.
Making stock basically involves combining meat bones with a variety of vegetables, herbs and spices — or using vegetables alone — and simmering over low heat for a long period to infuse the water with the flavours of all the ingredients. When all the ingredients are strained out, what you’re left with is stock.
LONDON, Ont. — Most chefs agree the best soups use homemade stock.
“There’s nothing better,” says Jill Wilcox, cookbook author, cooking instructor and owner of Jill’s Table, a specialty foods and kitchen store in downtown London.
“They’re inexpensive to make. They taste fantastic and you have control” over what’s in them.
Here are some delicious soups to try.
Thai Turkey Soup
This perfect post-Thanksgiving recipe can be made with an uncooked turkey breast or gives new life to turkey leftovers.
30 ml (2 tbsp) olive oil
1 boneless, skinless uncooked turkey breast, chopped (see note)
1 large onion, finely chopped
4 garlic cloves, chopped
15 ml (1 tbsp) ground coriander
15 ml (1 tbsp) grated fresh ginger
In the bearded, Birkenstocked ‘70s, the Moosewood Restaurant in upstate New York was more than a vegetarian eatery. It was the standard-bearer of a movement, iconic of a lifestyle, an ethic and an ideal. And like so many hippies from that era, Moosewood has grown up.
RICHMOND, Va. — Fall is a fine time to sample a wide variety of craft beers, because no matter what your autumnal activity there is likely to be a seasonal beer to make it better.
TORONTO — Chef Michael Smith is on a mission to inspire home cooks to get over any apprehension they may have when it comes to preparing meals for their families and friends and challenging them to make nutritious choices.
Chef Michael Smith hopes home cooks will take the recipes he’s developed for his new cookbook “Back to Basics” 100 Simple Classic Recipes with a Twist“ and stir their own personality into them.
Here are four recipes from the new cookbook to try.
Street Beef Salad With Asian Flavours
This is not your usual bread. This is neither a yeast bread nor a quick bread. In fact, this bread has no leavener at all.
This is a heavy, dense bread. And that is part of what makes this hearty, rich loaf so wonderful. The other part is what’s in it. It’s made from all manner of delicious seeds, nuts and grains.