I’ve been exploring different ways to serve salmon, as we move away from red meat in our diet.
SALMON VARIATIONS
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 […]
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 […]
MARKET TO TABLE LIVES ON
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.
THE NEVER ENDING BATTLE OF THE BULGE
Tonight I’m baking a big batch of cookies, but none of them are for me. It’s the diet season. Again.
FISHY TALES
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 ON YOUTUBE
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 […]
THE JOY OF FRESH
Diary: Shopping and shooting for my new TV series “Market to Table” in the farmers’ markets of Toronto has been a fresh food revelation. Recipe: Edible flowers and nutritious sprouts enhance dishes.
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