from A Rising Tide Good food doesn’t need to be complicated, and fiddleheads are a prime example. Whether you’ve sauteed them in olive oil with salt and pepper, tossed with some scrambled eggs, or added them to a creamy soup, these glorious little green buds epitomize the value of simplicity. These fritters are one of […]
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A beautiful journey through Canada’s Atlantic Coast—from the pastorals of Prince Edward Island to the wilds of Newfoundland—celebrating the region’s rich culinary community, and the innovative chefs and producers who make it. Enjoy more than 100 inventive recipes and travel to meet the fishermen, producers, foragers, and restaurateurs who have come to define the region’s
Many of us have lived through the evolution of food and cooking. From stovetops and canned food, to boxed dinners in the microwave, and finally to the fresh ingredients that we enjoy today…one person has been there to inspire us in our Canadian culinary journey – Jamie Kennedy. You may find two different covers of
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from The Jamie Kennedy Cookbook This dish is usually associated with spring. There was a time when spring was the only time of year you could get lamb, which is why many people serve it at Easter. I still like to prepare this dish in spring, but the truth is, lamb can be found at
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It’s Easter time and what better way to celebrate but with divinely scrumptious hot cross buns. This beautiful book celebrates variations of the recipe from different parts of the world. Yolanda T. Marshall once again brings her message of diversity and inclusion to the page while Daria Lavrova brings those words to whimsical illustrations. We
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from Hot Cross Buns for Everyone These hot cross buns have a Caribbean twist with some added ingredients that make them moist, flavourful and a great accompaniment with some sliced cheddar cheese or eaten toasted with butter. Yield: 8 large buns Time: 2.5 hours Bun Ingredients 2 black tea bags (e.g. chai, earl grey) 1
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Jackson’s friends and families bake assorted hot cross buns for his Easter party. Liam’s foster parents use his most memorable Scottish ingredient, and Dimitri’s dad adds Greek mahlepi spice. Some have rainbow colours for all to see and a sweet Jamaican bun and cheese recipe! One by one, the children arrive with hot cross buns
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Jamie Kennedy, in his food and his life’s work, is a quietly radical, deeply committed activist. His passions are evident in this extraordinary cookbook. Written with Canada’s cutting edge culinary writer Ivy Knight, and featuring the stunning photography of Jo Dickins, J.K.: The Jamie Kennedy Cookbook will turn heads, open minds and have readers running
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Ontario Pork took on the task of educating the public and pork consumers but not in the usual manner. Yes, they have a fabulous website and their events are fun and engaging…but how does the local pork farmer get his carefully produced product to your table? After talking with over 200 pork producers throughout the
from The Whole Hog & Emily Richards Pork roasts are a wonderful entertaining dish to feed a crowd. They are lean and soak up all the flavour they are given. I’ve had the chance to visit many pork farms, and farming is something I think I would have liked to do. For now though, I
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