food history

Pattypan (or UFO!) squash

Centopassi wine turfs the Mafia

Zabaglione!

Love the hat and ‘stache: that cool Moretti Man!

Crème Anglaise makes the ice cream

Asparagus … coming soon

Cooking a korma

Sucrerie Lavigne for cabane à sucre

“Sweet of milk:” DIY dulce de leche

Bánh mì for you and me in Kanata

Friday fish fry

Konjac noodles: interesting possibilities?

Sauce Mornay

Mousse

Pasta puttanesca