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Clotilde Dusoulier Offers Food for Thought to Bloggers at George Brown College

I was already jug­gling a cou­ple of things I wanted to do on a recent mid-week night when I stopped by The Cook­book Store to check out the lat­est offer­ings and chat with its res­i­dent maven/manager and my long­time buddy Ali­son Fryer.

POSTED November 14th, 2011 By Marion Kane

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David Chang’s Asian Take on Brussels Sprouts — my Fave Underdog Veg — is Delish!

I’ve been cham­pi­oning Brus­sels sprouts for many moons.

Some time in the 1990s, when I was food edi­tor for the Toronto Star, I penned a piece on “under­dog foods” in which I named those that have a bad rep, some of them for no appar­ent or jus­ti­fi­able reason.

The list included these items: Liver, prunes, turnips, tofu, tapi­oca — and Brus­sels sprouts.

POSTED November 12th, 2011 By Marion Kane

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The Sleuthing Begins in my Brand New Digs at the Centre for Social Innovation

IMG 20111023 001492 The Sleuthing Begins in my Brand New Digs at the Centre for Social Innovation

My nifty new office — not as big as it looks — at CSI

POSTED October 28th, 2011 By Marion Kane

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Ginger Pear Pie: A One-Crust Wonder

When a reader of this blog e-mailed me with a ques­tion about my recipe for Jew­ish Chicken Soup — the best med­i­cine I know for what­ever ails body or soul — we had an exchange about the source of that recipe: my esteemed col­league and long­time restau­rant critic for the Globe & Mail, Joanne Kates.

POSTED September 28th, 2011 By Marion Kane

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Remembering Chef who Survived 9/11 Ten Years Later

I wrote this col­umn that appeared in the Toronto Star in May, 2002, after attend­ing the James Beard Awards in New York. There, I man­aged to secure an inter­view with chef Michael Lomonaco who escaped the attack on the Twin Tow­ers a few months ear­lier by what can only be described as a miracle.

POSTED September 12th, 2011 By Marion Kane

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Harvest Time: ‘Tis the Season to Veg Out with Peperonata

There’s a chill in the air. Time to get out the vin­tage vel­vet jack­ets and enjoy the onset of fall. It’s been a sweaty sum­mer and I’m look­ing for­ward to a kinder, gen­tler sea­son rem­i­nis­cent of my for­ma­tive spent in Lon­don, Eng­land, where spring and autumn actu­ally exist.

POSTED September 7th, 2011 By Marion Kane

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The Tastiest Top Ten Food Bloggers

A techno­phobe, I’ve been dragged kick­ing and scream­ing into the dig­i­tal world.

Assist­ing me in what began as a painful process but one that is fast reap­ing its happy rewards is my young social media men­tor Melissa Lei­th­wood. In fact, with her ongo­ing help, I now find myself tweet­ing, blog­ging, surf­ing the ‘Net and, in par­tic­u­lar, seek­ing out other blogs spe­cial­iz­ing in my pas­sion of almost 40 years: food.

POSTED September 1st, 2011 By Marion Kane

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Sleuthing Chicken (Mc)Nuggets and Dr. Robert Baker in New York State

robert c baker6 Sleuthing Chicken (Mc)Nuggets and Dr. Robert Baker in New York State
Dr. Robert C. Baker: The Edi­son of Poultry

Recently, Ross and I mulled over ideas of where to take a much-needed one-week vacation.

In May, we’d been to Lon­don (U.K.) to visit my mum — a fan­tas­tic two weeks spent wan­der­ing, sleuthing and nosh­ing our way around the won­drous city where I spent for­ma­tive years. (See pre­vi­ous blogs for more.)

POSTED August 21st, 2011 By Marion Kane

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Melissa Leithwood Names This Year’s “It” Meat — No Kidding

Melissa with Goat book 2 300x272 Melissa Leithwood Names This Years It Meat No Kidding
Melissa with a ter­rific book by Mark Scar­brough and Bruce Wein­stein fea­tur­ing goat meat

 

As I write, my kitchen is filled with the lus­cious aroma of goat curry warm­ing in the oven. And I have Melissa Lei­th­wood to thank for that.

POSTED July 31st, 2011 By Marion Kane

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Hurry to Pullman for Very Best Haricots Verts

green beans1 300x188 Hurry to Pullman for Very Best Haricots Verts

I’ve writ­ten about the won­drous lit­tle down­town Mon­treal wine bar called Pull­man before. At that time, I also noted the wis­dom of glean­ing tips from those who work in restau­rants when it comes to sleuthing a locale’s top spots to nosh.

POSTED July 29th, 2011 By Marion Kane

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