My 90-year-old Russian-Polish mother makes buckwheat kasha every morning for breakfast. She swears by the nutritious and comforting goodness buckwheat has to offer. And she is not alone. Author Maria Depenweiller developed a whole cookbook on the ingredient and amazes us with its versatility. www.thewoodenspoon.ca The international Gourmand Awards thought it was great too and […]
For the Love of Buckwheat: From Appetizer to Dessert Read More »
June 27 is Multicultural Day in Canada and I found the perfect cookbook to celebrate the many culinary influences in our country. As a child of immigrant parents, it’s important that we all feel safe and accepted in Canada. Celebrating other cultures is never more important than now in light of the political wranglings of
From There to Here: Our Family Table Read More »
As soon as you say French cooking, you hear the collective sigh meaning it must be complicated and labour intensive. Author Mardi Michels (eat.live.travel.write) is here to show you that French dishes don’t have to be out of your reach. In her debut and wildly successful book, In the French Kitchen with Kids, Mardi dispels
French Food for Everyone – After School Snacks Read More »
Drawing on manuscripts and historical accounts, the author Sheilah Roberts recounts the living conditions of early settler life, around the mid-1600’s in Newfoundland. English immigrants settled up and down the eastern seaboard of the island while the French migrated to the southern tips. This book takes you back to that time with snippets of written
For Maids who Brew & Bake Read More »
Author Roxana Nedelcu and nutrition guru of Smart Nutrition Rox https://www.smartnutritionrox.com/ has gone to great lengths to research cultural high days and the food eaten around the world. Laid out by each month and special days, this book provides an appetizer, four entrées and a dessert for each menu. The book celebrates global holidays and
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There’s nothing more inspiring then taking a sip of a cocktail challenging you to dissect the nuances contributing to the overall joy of the drink. Frankie Solarik does exactly that…he brings ingredients together that one wouldn’t think to combine, and magic happens. That’s why his bar on Queen Street West in Toronto is such a
What inspires someone to write a whole cookbook on a tried and true staple in everyone’s fridge growing up? And how many recipes can a person develop to substantiate a whole book on the subject? Why Kevin Phillips of course. After spending time in the military, Kevin came home to his native Newfoundland and started
The Bologna Cookbook Read More »
Farmer’s markets and roadside stands will soon be opening up offering us the best of seasonal ingredients that will make a difference in your finished dishes. You can taste the freshness when your food comes from the field to your table instead of travelling thousands of miles from foreign countries. To equip you with the
Dreena’s Kind Kitchen Read More »
Honey, an ingredient as old as time, is a staple in many of our kitchens. The foodies in this country have explored the many varieties and flavours that local fauna produces through bee cultivation. And bringing all this in a concise and expansive way, is honoured chef, Angelo Prosperi-Porta in his book, Honey. https://www.facebook.com/angelo.prosperiporta The
Its time to plan your garden and what you’ll want to yield later this summer. Along with the traditional seeds, include some herbs that you use all the time: parsley, dill, basil, chives, etc. Whether you have a large farm garden or a small pot garden on your balcony, herbs give your summer dishes a
