“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!
This recipe is from the excellent cookbook ‘AT HOME with LYNN CRAWFORD’.
When I was interviewing well-known Canadian chef Lynn Crawford for a podcast, we chatted about our long friendship, her TV career, our joint project that raised $40,000 for a new kitchen at Toronto homeless shelter for women – and what we like to cook at home.
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.
Keith Richards liked this article by me so much, he signed a copy. It appeared in the Toronto Star in the summer of 1994 while the Rolling Stones were living in Toronto rehearsing for their Voodoo Lounge tour. (Update: I’ve recently perfected the ultimate version of Shepherd’s Pie that appears on the Recipes page of this site.)
Chef Matty Matheson is a rising star mostly thanks to his inimitable wit, outrageous antics and yes, cooking talent. His never-dull hit show “Dead Set on Life” on VICE TV along with his huge – and growing – popularity on social media are icing on the cake.
“You need almost no cooking skills to make the world’s greatest pancakes” – Munchies Staff
This article by me appeared in the Toronto Star, where I was food editor/columnist from 1989 to 2007, shortly after Bourdain’s bestselling book “Kitchen Confidential” was published in 2000. He has then gone on to be a star of several TV food-themed travel shows and other food-themed books. I made the beef stew included in this the other day – it is delicious.
Click on this – my podcast chat with domestic goddess Nigella Lawson recorded in Toronto in late 2015 – and you’ll hear her say that we are “kitchen cousins”: http://www.marionkane.com/podcast/chat-nigella-kitchen-cousin
She’s referring to several important things we have in common: A willingness to freely improvise when cooking; an acceptance of failure in the kitchen as a necessary path to learning, and a penchant for eating her dish of Squid and Orzo Pasta cold for breakfast.
“Bland, intractably beige, and (most unforgivably of all) suspended in jelly, the bottled version seemed to have been fashioned, golem-like, from a combination of packing material and crushed hope.” From an article about gefilte fish by Rebecca Flint Marx in The New Yorker (October, 2016)
The above is eloquent testimony to the bad reputation of gefilte fish – a downhome, humble staple at the Jewish holiday table.
Julia Child’s great-nephew Alex Prud’homme with his new book
Julia Child often said: “I was born hungry!” She had an appetite for life and sharing a love of good food was her consuming passion. She was North America’s first TV celebrity chef and her great-nephew Alex Prud’homme had a front-row seat.
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.