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THE HEALTHY PLATE: Recipe for black rice autumn salad

Rice salads are a summertime staple, perfect for picnics and al fresco dining. It just makes delicious sense. They are versatile, unfussy and can be served warm, room temp or chilled. Rice salads also are the perfect side dish that can be turned into a main meal just by adding some rotisserie chicken, tofu or fish.

Chefs Jeremy Charles, Lynn Crawford, Anna Olson on elevating Thanksgiving dishes

TORONTO Planning to serve turkey, mashed potatoes and carrots yet again for Thanksgiving this year?

While a roasted bird and all the trimmings are traditional classics, others opt for an unconventional approach.

At chef Anna Olson’s gathering, seafood will be on the menu.

WORLD’S FARE: Recipe for mojo sauce with roasted paprika potatoes

Most of the foods we eat even among those of us for whom eating is a career pass our lips and leave not even a fleeting memory. Most foods.

But then there are those that linger not just on our tongues, but in our minds. Perhaps by association of a time or place or person, or simply by the power of their own deliciousness. Somehow these foods take on another life for us.