Tag Archives: baking

Cheryl Blake’s Lassie Tarts

19 Aug

Chery Blake gets up at 4 am every morning to make the tarts, cakes and cookies at Flat Earth Outpost, the first and only coffee shop and roastery on Fogo Island, Newfoundland. She refused the job at first. Cheryl met […]

Curled-Up Sticky Treacle Scones

18 Sep

Today’s recipe comes from a crazy-colourful new book, Alice Eats: A Wonderland Cookbook, by Calgarians Julie van Rosendaal and Pierre Lamielle. The tome is based on Lewis Carroll’s Alice in Wonderland and includes recipes for Mad Hatter’s tea party fare (of course) and everything […]

Midnight Maids’ Bread

4 Feb

A Mediterranean loaf, inspired by a midnight feast scene in Nightwood Theatre’s production of The Penelopiad, starring Megan Follows.

Feeding Megan Follows

4 Feb

I went to the opening night of Nightwood Theatre’s production of The Penelopiad in January. It’s their second run–last year’s run sold out. The play, scripted by Margaret Atwood and based on her witty and troubling novella of the same […]

Pumpkin or Squash Bread Braid

31 Oct

Once you’ve carved the jack-o-lanterns, you’ll have pumpkin flesh to spare–just what you need for this delicious and very pretty bread. Find this and other great pumpkin recipes in the October issue of Reader’s Digest. Happy Halloween!

Make-ahead holiday recipe: Black Cake (Part 1)

21 Oct

The holidays are still a couple of months away, but some of the best treats need to be started now. In the November issue of Reader’s Digest, home cook Deborah Brewster shares her family recipe for Black Cake. Deborah’s family […]

Healthy Pumpkin Muffins + 7 Uses for Pumpkin and Squash Leftovers

28 Sep

Pumpkins and squashes are the Shreks of the vegetable kingdom–massive, warty and funny-looking, yet wonderfully sweet. You often have huge quantities of flesh left over when you’re cooking or carving these beasts. Working on the October issue of Open Kitchen, we ended up with our fair share of frozen squash in the freezer. Luckily our food stylist, Signe Langford, shared a bunch of ideas with us for adding gourds to everyday dishes: