Category Archives: Recipe
I’ve been meaning to make the trip to Orillia — a place you can’t miss about an hour’s drive north of Toronto en route to Muskoka’s cottage country — for many years.
The reason, of course, is food — in this case, one of my absolute favourites: butter tarts.
I have it in front of me: The original Silver Palate Cookbook by Julee Rosso and Sheila Lukins first published by Workman in 1979.
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.)
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).
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.
I’ll begin this blog post by serving up a link to an excellent piece of writing by a young fellow from the U.K. who was sitting next to me during one of the lively panels at the excellent two-day Roger Smith Cookbook Conference I attended recently in New York.
It’s been a rough few weeks.
In mid-December, my wise therapist, inspired spiritual teacher and beloved friend Terry Flynn died. It was sudden and unexpected. Although he had been diagnosed with the dreaded disease called ALS (Lou Gehrig’s), Terry assumed he had months, maybe more, to live. I miss him with all my heart.