Sometimes it takes the mind of an 8-year-old boy to come up with a brilliant idea. At least when it comes to ice cream.
When salsa overtook ketchup as America’s favourite condiment in the 1990s you had to know that “taco night” wasn’t far behind.
TORONTO — Chef Ted Reader wants Canadians to experience the thrill of the grill.
“Bring the world of food into your backyard. Fire up the grill and cook something tasty,” the barbecue guru said in his own backyard in Toronto.
Chef Ted Reader loves inviting people into his backyard to enjoy the delicious fare he makes on his dozens of grills, all of which he uses year-round.
“Don’t just keep the same four or five recipes,” he says. “Expand your repertoire. Bring the world of gastronomy into your day-to-day life of cooking. Don’t look at it as a chore to go out to the grill.”
The new book “Mennonite Girls Can Cook Celebrations” features recipes that the 10 authors have developed to mark birth, childhood, marriage, family, community, hospitality, milestones, holidays and life.
Three simple ingredients — a marshmallow, a piece of chocolate and two graham crackers. The symbol of summer and campfire snacking.
TORONTO — Cooking over a fire after a day paddling or hiking can be a true pleasure for many outdoor enthusiasts. But making sure all the ingredients needed are packed safely so that no one falls ill or carries too much weight can be a conundrum for the novice.
The ingredients for these two recipes can be assembled at home and toted along on a camping, canoeing or hiking trip. They were created by home economist Margaret Howard, co-author with Kevin Callan of “The New Trailside Cookbook.”
Marinade for the Fresh Catch
TORONTO — A mother works hard making meals for loved ones throughout the year, so it’s nice to be able to turn the tables and pamper her with a special homemade brunch.
“I don’t know a mother who wouldn’t appreciate a child, a husband or whoever putting on a brunch for them,” says chef Bryan Jurek.
While this breakfast pie is baking in the oven, the cook has a chance to put the finishing touches on the rest of the meal, says chef Bryan Jurek of Prime Pubs, who created this recipe for a family brunch.