from The Vegan Bridge I created this soup a few years ago for the soup festival in Toronto during an especially cold and damp “chilling in your bones” kind of fall. I needed to create something warm and spicy to counter the gloomy weather, and squash was in season. The results were such a crowd […]
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In a world where dietary preferences are diversifying and sustainability concerns are paramount, the culinary landscape has been undergoing a transformational shift towards plant-based cuisine. In the midst of this revolution, The Vegan Bridge: Expanding Plant-Based Cuisine by Richelle Tablang and Romain Avril emerges as a captivating guide that not only celebrates the art of
Kings of Their Own Ocean Kings of Their Own Ocean is an urgent investigation that combines science, business, crime, and environmental justice. Through Karen Pinchin’s exclusive interviews and access, interdisciplinary approach, and mesmerizing storytelling, readers join her on boats and docks as she visits tuna hot spots and scientists from Portugal to Japan, New Jersey to
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In her captivating exploration, Kings of Their Own Ocean: Tuna, Obsession and the Future of our Seas, Karen Pinchin delves deep into the enigmatic world of tuna fishing, unraveling a narrative that stretches across oceans, cultures, and economies. With meticulous research and an engaging storytelling style, Pinchin navigates the intricate waters of tuna, shedding light
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from Kings of Their Own Ocean I make variations of these tarts for the “munch table” while waiting for a big feast. They also make a great addition to a brunch meal. Substitute the tuna for salmon for a stronger flavour. Ingredients12 frozen tart shells2 Tbsp olive oil1 shallot finely chopped½ tsp za’atar or smoked
Holidays and special events with family and friends offer great opportunities to celebrate delicious fresh seafood and produce inspired by Canada’s East Coast. Chef Craig Flinn has made local produce and new twists on traditional dishes his career specialty. Whether it’s one new dish, or an entire menu, this is a cookbook that will give
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If the world’s cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many
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The East Coast of Canada is renowned for its rich culinary heritage, a melange of fresh seafood, hearty stews, and delectable baked goods that reflect the region’s maritime culture. In his book, The East Coast Celebrations Cookbook: Menus and Recipes for Every Special Occasion, Craig Flinn encapsulates the essence of this vibrant culinary tradition, offering
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What We Talk About When We Talk About Dumplings edited by John Lorinc is a delightful anthology that explores the diverse world of dumplings through a cultural lens. From the humble yet beloved comfort food to the culinary artistry that spans continents, this collection of essays, stories, and recipes offers a rich tapestry of flavors,
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from The East Coast Celebrations Cookbook Galette des Rois is traditionally served in France on Epiphany each January 6th to mark the day the three kings arrived to greet baby Jesus and deliver the gifts of the Magi. We began making this part of our holiday celebrations several years ago when a fantastic local bakery
