Served hot or cold, baked, poached or grilled, even in a soup, salmon is one of the easiest fish to prepare.
I’ve been exploring different ways to serve salmon, as we move away from red meat in our diet.
I first became aware of capon at Oundle School, many, many years ago, but it was not until recently that I tasted it. Now I’m a fan.
The festive balls on the two little Christmas trees outside our townhouse are finally decorated with snow, just in time for the New Year. But a different type of festive balls […]
As we head into autumn while hoping for another glorious Indian summer-like fall, it’s one last chance to taste the rich, ripeness of fresh local tomatoes in three quite different salads—Caprese, village […]
In the second episode of the new season of Market to Table, Chef Dan Frenette returns to the St. Lawrence Market to shop and makes succulent crackling skin capon supreme with carrot […]
The on-camera duties of TV series Market to Table have been handed over to Chef Dan Frenette, and I have stepped back behind the camera, where I belong.
Tonight I’m baking a big batch of cookies, but none of them are for me. It’s the diet season. Again.
Now that I’ve become a true farmers’ market fan, through my TV show Market to Table, I’m a committed non-supermarket shopper.
Market to Table explores farmers’ markets in and around Toronto, and brings local ingredients to the table with exciting food ideas from six brilliant chefs, on Bell Fibe TV1 and now on […]