Opened in August after a $24 million, 10-year development, Little Canada is Toronto’s newest tourist attraction.
TINY PEOPLE IN A GIANT LAND
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 […]
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.
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