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Recipes

Ready to embrace better bread? Try a robust grain-fig loaf

This robust, lightly sweet bread is perfect as we transition into cooler weather. The combination of farro, barley and oats give it a substantial heft, while the dried figs lend a gentle sweetness and moist crumb. Eating a warm slice topped with a pat of butter or smear of jam may even remind you of a comforting bowl of oatmeal.

Organic food, farms to be celebrated across country during National Organic Week

National Organic Week is a chance for Canadians to learn more about how organic agriculture affects the environment.

The event, billed as the largest celebration of organic food, farming and products across the country, is set for Sept. 19-27. There will be farm and garden tours, workshops and tastings of organic food and drink. Local health food stores will be hosting activities.

Time to banish the not-chicken-again weeknight dinner blues

Does back-to-school time have you humming a few bars of the weeknight dinner blues?

I get it. I know you’re tired. I know that when 5 p.m. rolls around you aren’t always feeling inspired. I know that the notion of chicken again makes you roll your eyes. How can we get excited about chicken over and over?

THE AMERICAN TABLE: Recipe for bourbon pork chop flambe

I recently had the pleasure of meeting Fred Noe, the seventh-generation master distiller who literally grew up at the Jim Beam distillery in the middle of Kentucky. We met over a tasting of country ham and bourbon during which I discovered some new hams and whiskeys to add to my growing list of favourite things to eat and drink.

THE AMERICAN TABLE: Recipe for bourbon pork chop flambe

I recently had the pleasure of meeting Fred Noe, the seventh-generation master distiller who literally grew up at the Jim Beam distillery in the middle of Kentucky. We met over a tasting of country ham and bourbon during which I discovered some new hams and whiskeys to add to my growing list of favourite things to eat and drink.