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
Great Green Soup is a Winner
The late American cookbook author, elegant lady and wise woman Marion Cunningham once told me that she reckoned there are only 50 great recipes in the world. That has stuck in my mind though it was many moons ago.
Eco-Eatery is London Hot-Spot
Here’s my article from The Toronto Star, February 23, 2008, that I wrote about Acorn House after a recent visit to the U.K.
“Acorn House is the most important restaurant to open in London in 200 years,” Giles Coren, The Times magazine (December, 2006).
Jewish penicillin: easy peasy chicken soup
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.
My Favourite Pho
I’ve been eating that delicious Vietnamese soup called pho (pronounced feu) for at least 10 years, mostly at one of my favourite Vietnamese restaurants in the heart of downtown Chinatown: Sai Gon Palace, 454 Spadina Ave. just south of College.
Recently, I had a Calvin Trillin moment at this popular, spacious no-frills eatery with the semi-open kitchen. A creature of habit, I am a regular here with a regular menu choice.
