A friend asks, "so, what exactly is a mozzarella bar?" I know about vodka bars, charcuterie bars, and bar bars but have to admit to her that when it comes to mozzarella bars I'm just guessing. The concept, I imagine, has to be a showcase for the proprietors' ability to source specialty mozzarella and [...]Continue Reading →
For several years my choice for a birthday cake was lemon meringue pie. In part this was just to be different–and I have moved on to new, Portuguese custard tart levels of ridiculousness–but it was also because I was young and misguided. Sure, pie can be good but I think if you really pay [...]Continue Reading →
The people behind Mexican Avocados are running a guacamole contest that I've entered and I want to use this space to discuss some of the thinking behind my entry.
With these sort of recipe contests it's always a little difficult to decide just how different to be. It is called a guacamole challenge but [...]Continue Reading →
Apparently I have become that guy who breaks the rules about when the children of relatives can be given certain foods in a rather spectacular fashion. Entrusted with my cousin’s six-month old baby in one of those body armour vests that substitutes a child for the protective metal plates I may have let [...]Continue Reading →
The accepted wisdom is that phyllo pastry is one of those ingredients not worth making yourself unless you were, as a child, taught the proper technique within a day’s donkey-cart ride of the Mediterranean. I’m stubborn and don’t like accepted wisdom. Also I have a friend who was kind enough to lend me [...]Continue Reading →
As far as eating locally in Ontario goes this time of year is even more difficult than the darker days in January. Preserve stores have dwindled, hardy greens like kale and brussels sprouts that benefit from a little frost are past due, and we are left with only the best-storing apples, potatoes, beets, and [...]Continue Reading →