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food history

Sauce Mornay

Mousse

Pasta puttanesca

Bolognese: the real ragù

Aïoli

Warm up to congee

Antojitos are “little whims”

Food for “Days of the Dead”

Carbonara for exquisite pasta (with recipe)

Galbi short ribs

Rhubarb for sweet or savoury

Tempeh is popular (and ancient)

Go for korma

Montreal bagels or New York bagels?

Eggplant or aubergine: call it delicious

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rpt

Andrew Coppolino

Based in the Ottawa area, I was food columnist for CBC Radio Kitchener-Waterloo 89.1 (2013-2024) and Metroland newspapers, including Waterloo Region Record where I was also the restaurant critic for several years. Now, in my new home, I write a weekly food column for Éditions André Paquette.

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Recent Posts

Eggs [by LeGrand] Benedict
The “cork-in-the-squid-water” myth
Cacio e pepe: cheese and pepper pasta
Fun Pac “bowl-in-the-box” cereal let down
Baseball and barley: Go Brewers Go!

Recent Comments

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Geoff Whittington on Coffee culture is robust — and ancient

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