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.
I am a complete sucker for baked treats and simple sugary carbs. Walking into a kitchen that smells of batters baking ‚Äî the floral aroma of vanilla filling the air, sugar caramelizing comforts me. So I blame my children’s sweet tooth on genetics. My whole family loves all things baked.
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.
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?
Back-to-school is kind of like New Year’s Day for my kids. It’s the perfect time to revisit personal goals, which range from mastering fractions to eating more vegetables.
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.
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.
I have such nostalgia for noodle kugel, specifically the one my father’s mother used to make it. This is particularly notable because she wasn’t much of a cook, though her kugel was really quite good.
When it comes to aspirational cooking, it’s tough to top Martha Stewart and Alice Waters.
Michelle Catherine Nelson has parlayed her passion for food and the environment into a doctorate degree and a book about urban homesteading.
