Free slice of pie: celebrate Pi Day!
Of this type of pi, I have a very superficial understanding. The so-called “Pi Day” celebrates the mathematical constant denoted […]
Colcannon: for the luck of the Irish
The timely colcannon [kol-kan’on], a favourite Irish dish, is not widely found at area restaurants, but it is an easy […]
D-I-Y crème fraîche
Having home-made crème fraîche available in your larder need not be for gourmets only. In fact, even with the intervention […]
Marshalling matériel at culinary school
Having spent a good portion of his career as a cook and restaurateur, John Baltazar is now sharing his logistical […]
Masala: a spice of many spices
Masala [mah-SAH-lah]Masala is a tricky character to get to know. Not a specific spice like, say, cinnamon, masala is hard […]
Five courses: Chef’s Table at “The Kitchen”
An early iteration of The Kitchen’s dinner series at LOT42 a couple of weeks ago combined five courses and wine […]
Carbonara is the Wednesday Word
Carbonara is likely a Roman dish of egg, cheese and some sort of pork. The word itself comes from the […]
Zabaglione: February 19 Wednesday Word
Welcome to The Wednesday Word! Most Wednesdays, we’ll post a culinary word or phrase along with its meaning. It’s just […]
Risotto at University Club
University Club 20908 Road Ring University of Waterloo Waterloo, ON N2L 3G1 (519) 888-4567, ext. 33801 https://uwaterloo.ca/university-club/ Two local chefs with connections to […]
