There’s no reason to be afraid of risotto, but a lot of home cooks stay clear of it because it appears tricky. Here’s a great alternative.
AN EASY RISOTTO
COMFORT FOOD REDUX
Even though restaurants have reopened, dining out is still an ordeal with only 50 per cent occupancy allowed in Toronto, for example. Time for more comfort food; in this case pasta with […]
TINY PEOPLE IN A GIANT LAND
Opened in August after a $24 million, 10-year development, Little Canada is Toronto’s newest tourist attraction.
COOKBOOK OFFLINE
Due to a glitch in a third-party firewall, access to the online version of Gentleman’s Portion: The Cookbook is currently on hold. The publisher’s IT department has promised a speedy response. We’ll […]
MORE SALMON TRICKS
Served hot or cold, baked, poached or grilled, even in a soup, salmon is one of the easiest fish to prepare.
SALMON VARIATIONS
I’ve been exploring different ways to serve salmon, as we move away from red meat in our diet.
A GOOD CAPON
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.
FESTIVE BALLS
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 were […]
LAST OF THE SUMMER SALADS
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 […]
SUCCULENT CAPON SUCCEEDS
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 […]
Gentlemans Portion 