Ingredients: A hunger for knowledge; boundless energy and enthusiasm; a love of architecture and design; a passion for cooking and for good food.
John Ota Serves up Delicious Matzo Balls in Chicken Soup
This Sensational Salad Recipe is from the Cookbook “South”
This Tomato and Watermelon Salad from SOUTH is Sensational
Ontario Farmers and Chefs Serve up a Tasty Cookbook
Char Siu Pork in Lettuce Cups Served at a Launch for “Farm to Table”
It was the year 2005. In search of a geographical cure with an escape to the bucolic countryside, I moved lock, stock and barrel from the big smoke of downtown Toronto where I had lived and worked for 30 years to the small rural Ontario town of Stratford – the land famous for swine and Shakespeare.
Surviving the Apocalypse Involves Dutch Babies
Dutch Babies are a crepe-like dish that can be filled with a variety of goodies
Mutual Love of Prunes is One Bond I Have with Gabriella
It was May, 2004, during a glitzy dinner celebrating that year’s James Beard Awards at a mid-Manhattan hotel.
Gabriella Gershenson, at that time a fledgling food writer living in New York, was seated next to me. I discovered that I and this soft-spoken young woman with thick, wavy black hair and a winning smile were kindred souls.
Cookbook Author Rob Firing is Leading a Steak Revolution
Rob Firing’s barbecued ribeye steak with service berries and garlic scapes
Rob Firing has changed my life.
I’ll be more specific. There are two pieces of steak info he has shared with me that have made me a happy woman. This occurred before his 2018 book “Steak Revolution” came out in which he shares his enthusiastic, informative, entertaining take on steak. It includes recipes, a detailed, helpful beef chart and amazingly good photos.
I Ate Up These Delicious Food Memoirs and So Will You
“The table could sometimes breed violence and it could be the backdrop to the proscribed and the forbidden and the perverse … But feeding people made them happy; it made me happy, and grounded me.” From “Treyf” by Elissa Altman
Terrific Cookbook “Bread is Gold” by Massimo Bottura and Friends is Pure Gold
“Bread is Gold” is the result of the “refettorio” launched at Milan’s Expo in 2015. Top-notch recipes from famous international chefs creatively use discarded food. The caramelized bananas with balsamic drizzle from the book are delicious!
Linda McCartney Signed My Book “Go Veggie, Marion!”
This article by me appeared in the Toronto Star after I interviewed Linda McCartney in Toronto in October, 1991 about her vegetarian cookbook “Home Cooking”. Sadly, she died too young from breast cancer in 1998 at the age of 56.
In real life, Linda McCartney is nothing like the stilted photo that graces her cookbook.
I Discovered Brilliant Anthony Bourdain Many Years Ago
In Memoriam: Anthony Bourdain – an inspiration to me and the huge number of devotees who followed his ground-breaking, intrepid and wondrous work – committed suicide while filming an episode of Parts Unknown in France on June 8, 2018. He was one of a kind. RIP dear friend.
