Tags » Food And Cooking

With winter in full swing, there’ s no better time to head out and explore all the culinary wonders on Lundy’s Lane, Niagara’s favourite neighbourhood. 802 more words

Canada

William Watson: If Quebec thinks it's normal to run government restaurants, the chef isn’t the problem

Ontario was the big winner in the 19th Annual Teddy Government Waste Awards this year. Named after a former federal labour relations officer who promoted inter-class harmony by taking associates to expensive lunches, the awards are given out by the Canadian Taxpayers’ Federation. 770 more words

FP Comment

Bulk up the pilaf, and it's a meal: This cheesy pilaf can satisfy your winter cravings with little effort

There are probably as many ways to approach rice as there are, well, cooks who love to make and eat it. At one extreme, you can throw a few ingredients into a rice cooker (or multi-cooker), press a button, let it do that set-it-and-forget-it thing and enjoy the perfectly acceptable side-dish result that emerges. 714 more words

SP

Does fame have a recipe? From novice to Netflix, Dominique Crenn’s fast rise

SAN FRANCISCO – Five years ago, Dominique Crenn was just another hardworking Bay Area chef running a small, ambitious restaurant. She had been cooking since the early 1990s, when she arrived in this city from her native France, but she was still off the radar for many American food lovers. 1,627 more words

Arts

On Pancake Tuesday, have breakfast for dinner — obviously

A Tuesday devoted to pancakes has always sounded great to me. The day is actually called Shrove Tuesday and it falls on the day before Ash Wednesday, the first day of Lent. 718 more words

SP

ATCO Blue Flame Kitchen: Shepherd’s pie, two ways and one with a Greek twist

Shepherd’s pie is the quintessential comfort food. The combination of hearty ground lamb (or beef, for cottage pie) and creamy mashed potatoes is easy to make and hard to resist. 550 more words

Food And Cooking

'Jewish cuisine is global': How one chef introduced an Argentine-Jewish menu to Buenos Aires

When Argentine chef Tomás Kalika opened his restaurant Mishiguene in 2014, he had a recurring dream. More like a nightmare, really.

Mishiguene (crazy in Yiddish), which sits by a sprawling park in Buenos Aires, was the city’s first restaurant to serve traditional Jewish foods in a tasting menu. 875 more words

Life