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Recipe: My 30-minute dumpling soup
Need to warm up during the next “polar vortex” times? Here’s a quick soup ready in 30 minutes which my dumpling-crazy men love. You’ll find my recipe for classic pork and shrimp dumplings here on the...
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Books: Chocolate Passion and World Awards
The phone rings. The caller is Émilie Mongrain from Éditions de l’homme, the publishing house that has hired me in the past to copywrite the Kitchen Galerie cookbook among others. Émilie is a...
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Recipes: David Tanis’ Carrot Salad
I confess, everytime I cook, I tend to reinvent the wheel. I seem to have boredom issues with redoing the same dish the same way, even when my family adored. They complain about it too, a lot....
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My Lazy Moroccan Mint Tea
Friends are always surprised when I tell them that Moroccan mint tea is quite simple to make. You need green tea (that tidbit always gets them, they seem to think it must be some exotic blend),...
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Cooking with Medjool Dates (recipes!)
Sometimes life turns into such a whirlwind that my to-do list goes on and one yet nothing gets done. Case in point? Last October, I was invited to a lunch at Montreal’s Guilde culinaire — a very...
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Cooking with dates, part 2
In my last post here, I harked back to an ambitious lunch at Montreal’s trendy boutique-school La Guilde Culinaire de Montréal, hosted by Natural Delights Medjool Dates. Rising to the occasion,...
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Cooking with Dates, part 3
Here’s the third and final installment inspired by the media lunch at Montreal cooking school and boutique La Guilde Culinaire. For other posts and recipes in this series, see here and here. It...
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Crushing: Contest, Chai & Chocolate
Here is the second installment of my two-part series on chocolate for Easter time. Don’t forget to enter the Chocolate Tasting 101 Contest that launched the series. Click here for details and to...
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My top 10 ingredients to cook with
Every cook or chef is the same. Over time, we become addicted to a more or less short set of ingredients that make their way into most every food we cook. You’ll have the long-standing favourites...
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Recipes: Of tomatoes and marinara
The fruit of a plant native to Mexico and Central America, the original tomato was round and small, resembling the cherry tomatoes we know today. Indians, who grew tomatoes as a crop, introduced...
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