Reading Time: 2 minutesOutside, the monolithic building on Tupper Street in Hawkesbury has a gleaming black aluminum and glass façade only partially obscuring […]

Reading Time: < 1 minuteApostrophes: I’ve been collecting them from local markets and produce sections. Of course, I kid. A versatile and popular piece […]

Reading Time: < 1 minuteIt was a case of the chicken wing rather than the left wing at G.A.B.’s Resto-Bar on Laurier Street last […]

Reading Time: < 1 minuteWith a smoker more than two-metres tall working long hours cooking low and slow in a building adjacent to the […]

Reading Time: 2 minutesAfter two decades as a family-style diner, a Laurier Street landmark business has been sold as Friendly Restaurant and Pizzeria […]

Reading Time: < 1 minuteFor food-preneur Maryse Lapalme, it’s a classic story of vocation yielding the right of way to avocation when she changed […]

Reading Time: < 1 minuteIt’s a variety of cheese that I describe as squidgy because of the squeaky-squidgy sound it makes when you chew […]

Reading Time: 2 minutesThe hops in your beer – a beverage made with only water, grain, yeast and the vibrant green cone-shaped flowers […]

Reading Time: 2 minutesWhen the calendar flips to September and the evenings start to get a bit cooler, I start thinking Germanic fare: […]

Reading Time: 2 minutesSan Marzano tomatoes. Are they all they’re cracked up to be? It depends. If you use real San Marzano tomatoes, […]

Reading Time: < 1 minuteA less familiar Mediterranean fruit — and one that has had a certain historical prominence as an export in Sicily […]

Reading Time: 2 minutesFrom the zenith of their popularity several years ago, food trucks as mobile kitchens, usually serving up street food from […]

Reading Time: < 1 minuteFocaccia [foh-KAH-chyah] In a world of flatbreads — Persian, Indian, Salvadoran — surely the focaccia is among the tastiest, especially […]

Reading Time: < 1 minuteNothing against parsley, sage and thyme. But I love rosemary. The woody, shrubby herb that has a crisp, slightly astringent […]

Reading Time: 3 minutesChef Nouk Couturier-Bernard is in the planning stages of opening a restaurant in Clarence-Rockland, the place where he was born […]