food education

Vindaloo and Portuguese colonialism

“Bastard” saffron

Bouillabaisse: “boil and reduce”

The Canada Potato: Jerusalem artichoke

Masala: a spice of many spices

Cassoulet comfort for the cold

Enjoy some “cow thistle” (artichokes)

Demi-glace: doubly delicious

Porridge time!

About halloumi

San Marzanos?

Ancient blood oranges

Focaccia: fun to say; great to eat

Rosemary — a favourite

Pattypan (or UFO!) squash