Author Archives: Marion
Celebrate The Cookbook Store’s 30th Year with a Vintage Classic: Chicken Marbella
Alison Fryer, manager of The Cookbook Store (left) and Even Better Chicken Marbella (right)
I have it in front of me: The original Silver Palate Cookbook by Julee Rosso and Sheila Lukins first published by Workman in 1979.
Save Kensington Market: The Battle is on for my Neighbourhood’s Heart and Soul
Kensington Market: my neighbourhood, my family – my first real home.
Located in the heart of downtown Toronto bordered by College and Dundas to the north and south, to the east and west by Spadina and Bathurst, this unique enclave is a quirky, edgy, messy mish-mosh of old and new.
The Heat of the Kitchen: Drug and Alcohol Addiction in the Hospitality Industry
Left to right, Marc Thuet, John Higgins and Michael Quinn
“Your body is not a temple, it’s an amusement park.
Enjoy the ride.”
― Anthony Bourdain, Kitchen Confidential:
Adventures in the Culinary Underbelly
Chef David Garcelon Prepares a Waldorf Salad on the 18th Floor of the Waldorf Astoria
Chef David Garcelon and his Waldorf Salad
NEW YORK — Pinch me!
I’m on the 18th floor of the famous Waldorf Astoria in midtown Manhattan standing beside the hotel’s executive chef David Garcelon while he makes a Waldorf Salad. (You can listen to my conversation with David here.)
‘Tis the Season for Jewish Penicillin: Chicken Soup Soothes both Body and Soul
My Jewishness is fraught with complexities and contradictions.
Raised without any religion in the North London suburb of Finchley in post-war Britain, it was white-bread, white-collar and Anglo-Saxon all the way. (This is not the case today, I’ve noted on recent visits, in a neighbourhood where kebab shops, curry houses and the Tally Ho! pub rub shoulders in a somewhat seedy multicultural mix).
Author of Epicurious Cookbook Dishes on How and Why a Recipe Rates Four Forks
Tanya Steel is editor-in-chief of epicurious.com
You know that often mis-quoted saying: “The proof of the pudding is in the eating.” (Misquote: The proof is in the pudding.)
Well, in the case of the new “Epicurious Cookbook,” the proof is also in the making of said pudding — or Miniature Gougeres, Red Wine-Braised Duck Legs, Shaved Brussels Sprouts Salad, Bourbon Chicken Liver Pate and Cranberry White Chocolate Biscotti.
Thomas Keller’s Sage Advice to Budding Chefs: Patience, Persistence, Practice
Famous American chef Thomas Keller
The sold-out scene at the Isabel Bader Theatre in downtown Toronto on a recent dark and stormy night was akin to a Bob Dylan concert (firsthand experience) or a gathering to hear the Dalai Lama (only hearsay).
In this case, it was a packed house comprised of followers, fans, fellow foodies and a large contingent of up-and-coming chefs.
My Recipes for Luscious Couscous, Perfect Pot Roast and Amazing Applesauce
Some years ago, I spent a few hours in a restaurant kitchen with a young chef called Omar Houmani who was a recent immigrant to Canada from Algeria. The purpose of that evening’s venture: To learn from him how to make couscous.
Two Fall Fruit Desserts: More Proof that Sweet-and-Simple Takes the Cake
Joanne Yolles’s Delectable Plum Tart Is A Winner!
Joanne Yolles has long been my colleague, friend and baking buddy.
More proof that Julia Child’s advice to young people works: “Get into the food business and you’ll be part of one big family.”
Julia Child Cooks me Scrambled Eggs for Breakfast and I Hijack a Bag of Buns
Julia Child cooks scrambled eggs for me in her Cambridge MA kitchen in 1999. Her kitchen is now in the Smithsonian.
This story appeared in the Toronto Star in October, 1999, after my visit to Cambridge, MA, where Julia Child, who had become my friend and mentor, lived. She invited me for breakfast. There was an incident with some croissants. Read on:
