In the farm-to-table food world of today, we often praise the cook who keeps recipes simple, letting the ingredients speak for themselves. Yet once I get started in the kitchen, sometimes I can’t help but add in a final touch, an extra this or that (or two or three) that will make the whole recipe really sing.
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Jasper White, one of my favourite Boston-area chefs and an old friend, likes to tell a story about the time Julia Child insisted he make common crackers (the hard round crackers served with chowder in New England) from scratch.
Ready to get retro with your baked goodies? How about a batch of do-it-yourself toaster pastries?
I’ve long admired black sesame seeds for the touch of mystery and glamor they add to everything from seared tuna to burger buns. But these days, I’m craving these tiny shards of onyx for their intense nuttiness and subtle sweetness.
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.