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. Read more…
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.)
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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. Read more…
My creamy old-fashioned potato salad uses pickle juice
This feature appeared in the Toronto Star in 1996. My favourite version is the first one.
“Potato salad: A cold or hot side dish made with potatoes, mayonnaise and seasonings. It became very popular in the second half of the nineteenth century and is a staple of both home and food-store kitchens.” — John Mariani: The Dictionary of American Food and Drink Read more…
The sold-out scene at the Isabel Bader Theatre in downtown Toronto on a recent dark and stormy night was akin to a Bob Dylan concert (firsthand experience) or a gathering to hear the Dalai Lama (only hearsay). Read more…
This recipe has truly changed my life. It comes from my friend Jan Van Stralen who grew up on a farm in south-west Ontario in a family of Dutch heritage. The latter explains the name of this trusty dish: Borenkol Stumpot.
It’s basically steamed kale mixed with mashed potatoes – a brilliant idea that combines the strong flavour of that nutty, chewy, nutrient-packed green vegetable (I prefer the milder black kale to the usual and more bitter green version) with the luscious creaminess and mild taste of spuds.
I now serve this at dinner parties with braised meat, steak, stew, roast chicken etc. etc. Read more…
