Marion Kane: Food Sleuth®

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Soup

John Ota Serves up Delicious Matzo Balls in Chicken Soup

March 11, 2020

This delicious chicken soup with matzo balls from the Tenement Kitchen in New York City appears in John Ota’s book: The Kitchen
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Ingredients: A hunger for knowledge; boundless energy and enthusiasm; a love of architecture and design; a passion for cooking and for good food. Read more…

Filed Under: Breakfast, Chefs, Chicken, Chicken, Cookbooks, Healing power of food, Jewish Chicken Soup, Julia Child, Matzoh Balls, Recipe, scrambled eggs, Soup Tagged With: chicken soup, John Ota, Julia Child's Scrambled Eggs, matzo balls, recipe, The Kitchen

Great Green Soup is a Winner

December 5, 2014

great green soup

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.

Having been in the food journalism biz for several decades, I feel she was probably right. And, when I have a year or two’s free time to do it, I’d like to compile my take on those 50 recipes. (I don’t believe Ms. Cunningham ever published her list but she is hugely famous for her Raised Waffles made with yeast.) Read more…

Filed Under: Recipe, Soup, Soup: A Way of Life Tagged With: Barbara Kafka, Great Green Soup, lose weight, Marion Cunningham, Soup: A Way of Life

Eco-Eatery is London Hot-Spot

March 1, 2008

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).

LONDON – I’m out of breath, having scrambled up a steep metal staircase behind fleet-footed, 6-foot-6 chef Arthur Potts Dawson to check out the composting system and rooftop garden of Acorn House located a stone’s throw from King’s Cross station. Read more…

Filed Under: Fall Recipe, Fall vegetables, London, Recipe, Restaurant, Soup, Vegetables Tagged With: Acorn House, beet soup, compost, gardening, London, recipe, sustainable, Vegetables

My Favourite Pho

October 12, 2007

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.

On this day, however, Trillin’s sage advice about checking out what others, especially Asian diners, are eating in an Asian restaurant came to mind. As I was about to order my usual #1 – a big bowl of broth filled with thick rice noodles, beansprouts, rare and well-done beef slivers, beef tendon, tripe and beef balls – I noticed a man at the next table enjoying a thick soup I’d never seen before. “What is he having?” I whispered to the waitress who was about to order me the tried-and-true #1 without my asking for it. “#21,” she replied succinctly. “I’ll take that,” was my adventurous comeback. Read more…

Filed Under: Beef, Jewish, Restaurant, Soup, Toronto Tagged With: pho, Sai Gon, soup, Toronto, Vietnamese

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

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.

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