Reading Time: 2 minutesFromagerie coopérative St-Albert ships cheese curds as far away as Japan, Barbados and Abu Dhabi. It’s a small village business […]

Reading Time: < 1 minuteThe versatile egg plays an important role in an incredibly wide range of cuisines from around the world. That includes […]

Reading Time: 3 minutes A traditional Genoese preparation, pesto is simply delicious. The word derives from the Italian for “pounding,” and as such is […]

Reading Time: < 1 minuteIf you have one of these cluttering up a kitchen drawer, it could be something of an antique, a tool […]

Reading Time: < 1 minuteIt’s a blend of hot and cold, of smooth and sharp, of rich, creamy butteriness and acidity that is one […]

Reading Time: 2 minutesPétillant naturel, or, cutely, “pét-nat,” is naturally sparkling wine, if translated. It’s a sort of au courant wine — and […]

Reading Time: 2 minutesBecause it doesn’t use a bacterial culture or rennet (an enzyme), ricotta cheese is technically a “dairy product,” but it’s […]

Reading Time: 2 minutesDrawing on a lot of research and reading – and using sustainable farming-pioneer Joel Salatin as his north star – […]

Reading Time: 3 minutesThere is little else better than slathering good, fresh butter on good, fresh bread. It is its essentiality, its long, […]

Reading Time: 2 minutesLittle-known haskap berries grow on a globe-shaped deciduous bush that can reach about two metres in height. The fruit the […]

Reading Time: 2 minutesHarissa [hah-REE-suh] I thought we’d take a look at harissa, a spice paste found widely in Middle East cookery. There […]

Reading Time: 3 minutesYou might say that a recent Saturday collaboration between chefs Chris Pearson and Nouk Couturier-Bernard was nothing short of a […]

Reading Time: < 1 minuteA breakfast favourite, Eggs Benedict is one of those food phrases with a dubious origin and namesake. They are, of […]

Reading Time: 2 minutesA trip that had them exploring the food and culture of Tuscany, Venice, Cinqua Terre, Siena and Lake Como saw […]

Reading Time: 2 minutesThe plums we get in Ontario are, for the most part, either European or Japanese types, the latter actually Chinese […]