There is nothing all that special about this recipe or the ingredients here. In fact, I’d say that they are rather simple and almost ho-hum…but sometimes, there is something magical about keeping things dead simple – especially when the outcome is… Continue Reading
2 years back, BOAR, a teeny tiny sandwich shop opened up around the corner from my local deli, La Salumeria between Eglinton and Davisville along Yonge Street. Identified by no more than a swine head sign, the restaurant is more than just a bit… Continue Reading
I’ve always been a morning person. As soon as I could pour myself a bowl of cereal, I was up way before my folks cozying up in the family room watching early morning cartoons on a Saturday. There was lots of… Continue Reading
Odds are if you ask a foodie where to dine in Montreal, one of the three McMillan/Morin restaurants will be offered up – and for good reason. Joe Beef, Liverpool House and Le Vin Papillon are found in a row on a… Continue Reading
Cranking the oven to a roaring 500°F in the stifling heat of summer seems a bit offensive – especially since we are blasting the AC to keep the pups nice and cool. As much as I can, I try to cook… Continue Reading
It’s time for summer fruit pies and cobblers. Local summer berries are coming into season and this has got to be one of the best ways to enjoy nature’s bounty! The point of summer desserts is to keep things simple. Spend… Continue Reading
Growing up in a Chinese household, we were accustomed to eating all sort of dark bitter greens and vegetables. They are flash cooked in a hot pan with oil, garlic and ginger and served with a bowl or piping hot… Continue Reading
There’s been lots of BUZZZZZ…around the perceived decline of the Ontario bee population. Recently a number of articles were written discussing the link between the application of neonics, a type of insecticide used on corn and other crops to the reduction of local bee colonies. The… Continue Reading
This post is more about the marinade than the fish. In fact, you can easily replace the salmon with chicken, pork or even firm tofu if fish isn’t really your thing. My mom used to make a simple soy-based marinade… Continue Reading
Fregola is a new grain in my kitchen. It is essentially toasted pearl shaped semolina pasta with a nice nutty flavor and beautiful amber coloring. This would be a perfect light meal on its own but we ate it as… Continue Reading
