This Tomato and Watermelon Salad from SOUTH is Sensational
“I dedicate my work every day to the colleagues I lost on 9/11” – chef Michael Lomonaco.
Michael Lomonaco loves food and people. But it was an act of hate that pushed him into the spotlight: the tragic events of September 11th, 2001.
When famous American chef/restaurateur Thomas Keller was in Toronto last year to address an auditorium packed with chefs, foodies and other ardent fans, he listed what he considers the keys to success in cooking: “Patience, persistence, practice.”
These three ‘P’s, it seems to me, go together. To persist, you need patience. It’s a case of constantly tweaking a dish – and practising it over and over again – until it’s close to perfect.
My mother Ruth Schachter (nee Nisse), age 88, is one live-wire.
She reminds me (and others) of the cute little old lady in the original “Ladykillers” starring Alec Guinness and a young, dashing Peter Sellers. White-haired and blue-eyed, that sweet, seemingly innocent, slightly scatter-brained octogenarian is far more savvy than she looks. ‘Nuff said.
Here is a link to my audio podcast “Nugget Man” on SoundCloud.
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.)
Liver and brussels sprouts are two underdog foods that top most lists of unpopular fare. Here are two recipes that should convert even the most adamant haters.
Chicken Livers Provencal
Inspired by a dish from chef and cookbook author Jacques Pepin.
This article appeared in the Toronto Star on December 28,2008.
Home for the holidays? ‘Tis the perfect time for relaxing between festivities to savour some screen cuisine.
Happily, there’s no shortage of tasty offerings on several channels.
In particular, our appetite for food TV is unstoppably fed by Food Network Canada’s eclectic 24-hour menu, one that has attracted an ever-burgeoning, increasingly varied audience since it was launched in the fall of 2000.
Here is a dish I made the other night to rave reviews. It’s easy, delectable and makes a great casual meal to serve friends, especially for an unplanned meal. As usual with Nigella’s recipes, I had to tweak hers. It’s a winner.
Every time I visit my birthplace, Montreal, I discover some new delicious food source. Of course, I try to re-visit favourite spots (Schwartz’s and L’Express top that list, depending on my mood.
Believe it or not, until now, I had never made authentic, Jewish-style chicken soup. But when a dear friend returned home from several months in hospital, having lost weight and in a weakened condition, I decided this was the time to cook up a batch of this beautiful broth with scientifically proven health benefits that, I believe, come from nutrients in the chicken’s bones.
Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.