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Bitters for Sipping and Cooking

28 Dec

Once sold as medicinal tonics but now used to flavour cocktails, bitters (or extracts) are a concentration of natural herbs, fruits and spices. This recipe for a Wimbledon Mule uses grapefruit and hops extract. It’s refreshingly citrusy and combines cucumber coolness with ginger heat.

All I Want for Christmas Is Booze

26 Dec

Toronto this past few days has been pretty as Narnia… And scary as hell. With the ice storm bringing down huge trees and live electric cables, leaving cars smashed up and 300,000 Torontonians without power, it has felt like a […]

Gifts with Heart

17 Dec

I love supporting small, independent food and drink producers at this time of year. They work hard, care about sustainability and make delicious things with heart. Foodie Pages brings together some of Canada’s best and delivers their goodies right to […]

Reinbeers

12 Dec

Reinbeers

This is Stephane Aubin, and I want his Christmas sweater. I also want to show you this cool thing the prop designer and stylist made at Twas the Month Before, a weekend of holiday workshops that ran in November at Deerhurst Resort, in Muskoka, Ontario.

Anna Olson Does Not Do Cracks

4 Dec

“My cheesecake is satiny rich, yet light—the goal is not to let it crack,” says Food Network chef Anna Olson.

Danny Smiles’ Thanksgiving Green Beans

20 Sep

Danny Smiles, chef de cuisine at Le Bremner in Montreal, brings us today’s fall dish. The Top Chef Canada Season 3 finalist’s Thanksgiving green beans are infused with the flavours of smoked bacon, roasted garlic, chicken broth, hot chili flakes and fresh chives […]

Dale Mackay’s Roasted and Raw Root Vegetable Salad

19 Sep

Chef-owner of Saskatoon’s soon-to-open Ayden Kitchen & Bar, Dale Mackay, makes a mean roasted and raw root vegetable salad, with crunchy croutons and balsamic dressing. If you’re going to try one new thing for Thanksgiving dinner this year, make it this dish: […]