“Spice Goddess” Bal Arneson was invited by Dairy Farmers of Canada to create recipes for Diwali, the Festival of Lights, featuring a blend of spices and Canadian cheeses.
Apples and cheddar cheese are such a wonderful pairing, they often are combined in pies. The result is deliciously sweet, with just a hint of creamy-savory for balance.
TORONTO — Preparing family meals can be a source of angst for a lot of people, but Michael Smith reminds parents that the task doesn’t have to be onerous or stressful.
Michael Smith is passionate about cooking real homemade food. In his eighth cookbook, “Family Meals,” the Prince Edward Island-based chef has compiled recipes that he loves to make for his family. Here are three recipes that are particular favourites.
It’s true... Despite what the kids think, not all Halloween treats need to rot your teeth on contact.
Which isn’t to say the goodies we’ve gathered here — a muddy punch and a granola-like snack — don’t have a sweet side. Rather, we decided to take a more balanced approach to our sugar rush. You know, just in case somebody over the age of 12 wanted some.
Here are some recipes from First Nations chefs.
Gourmet Wild Rice Casserole (Li Rii Faroosh Kasarool Gormaa)
Wild rice is not rice at all but an aquatic North American grass with edible grains. This recipe would make a great side dish for Thanksgiving dinner. It can be prepared the day before and baked just before serving.
250 ml (1 cup) wild rice (unsoaked)
1 ml (1/4 tsp) salt
Desiree Nielsen wants people to realize that eating plenty of plant-based foods “will transform your life, transform how you feel when you wake up in the morning, transform what you see when you look in the mirror and transform the quality of your life.”
Ina Garten is a bestselling cookbook author, an Emmy-winning television host and the doyenne of casual elegance. But on a recent afternoon, the so-called “Barefoot Contessa” star looked around her East Hampton, New York, kitchen and realized that she had produced piles of cherry biscotti and tubs of rum-raisin ice cream — but no dinner.
Much as we love a classic chicken noodle soup, we decided to mess with ours a bit.
The essence of the dish stayed the same — chicken and noodles swimming in chicken broth. But for flavour, we went overseas, drawing inspiration from two unrelated dishes — African peanut soup and spicy Thai peanut noodles. The combination was wonderful, assertive but still homey and comfortable.
SAN FRANCISCO — There were a few raised eyebrows when Charles Phan unveiled his concept of a simple but stylish restaurant serving Vietnamese food with a modern, Californian twist. After all, this was the mid-’90s, when the predominant trend in Asian food was cheap and basic.