Taylor’s Genuine Food and Wine Bar is the casual cousin of the fabulous Domus Café. Chef John Taylor (pictured at right), the patron/pioneer of Canadian cuisine in Ottawa is writing
Leave it to Craig Flinn, the popular Chef/Owner of Chives Canadian Bistro to deal with a problem by opening another restaurant. Chives is fine dining and his clientele were
Let’s face it, the real cuisine of Quebec began in the back woods and the rivers. It was, and still largely is a hunting and fishing society that LOVES to
First and foremost, Tuck Shop is a neighbourhood restaurant . Owner Jon Bloom writes “We
Taylor’s Genuine Food and Wine Bar is the casual cousin of the fabulous Domus Café.
Leave it to Craig Flinn, the popular Chef/Owner of Chives Canadian Bistro to deal with
Let’s face it, the real cuisine of Quebec began in the back woods and the
Its name translates to “country bumpkin,” but Campagnolo’s impressive accolades don’t exactly reflect the restaurant’s
Many years ago I visited what was just then being dubbed ‘The Golden Mile” of
Named after the railway baron and industrialist Sir William Cornelius Van Horne, Van Horne is
When you finally find Le Bremner, it’s almost as though you’ve joined a secret club.
Chef Alex Haun is a someone to watch and to dine with. He has
Chris Whittaker grows his own vegetables, catches his own fish (or tries to at least!),
Ossie’s Lunch is famous. Rose Anna Waite, who is now closing in on her mid-70′s,
Biff’s Bistro: where 1930′s Paris meets fresh London cool. Biff’s is Oliver & Bonacini’s take on
(Solanum tuberosum) ’Alta Blush’ was discovered as a chance seedling in Wetaskiwin, Alberta in 1992.
(Malus domestica) The Masanova apple is medium sized, juicy and crisp. It is an Empire-cross made
(Solanum melongena) Asian Eggplant, as the name implies, is traditionally grown in South and East
(Pyrus communis) Thanks to Charlie Embree, the Figurine pear is one of the newest kids
(Malus domestica) The Orangutang is a Granny Smith, made in 1985 by Dr. A. D. Crowe of
(Brassica oleracea) This relative of cabbage, caulflower and broccoli has only recently started to be
(Lens culinaris) During his time at the Crop Development Centre (CDC) in the University of
(Malus domestica) The Reinette Russet apple is a mutation of Reine des Reinettes, discovered at the Fruit and
(Hippophae rhamnoides) Also known as Siberian pineapple, sea berry, sandthorn or swallow thorn, sea buckthorn
(Momordica charantia) Popular in China, India and South Asia, the Bitter Melon, a member of
(Phaseolus vulgaris ) OAC Inferno is a light red kidney bean developed by the joint
(Solanum tuberosum) Yukon Gold is arguably one of the most successful potatoes in the world.
First and foremost, Tuck Shop is a neighbourhood restaurant . Owner Jon Bloom writes “We
Taylor’s Genuine Food and Wine Bar is the casual cousin of the fabulous Domus Café.
Leave it to Craig Flinn, the popular Chef/Owner of Chives Canadian Bistro to deal with
Let’s face it, the real cuisine of Quebec began in the back woods and the
Many years ago I visited what was just then being dubbed ‘The Golden Mile” of
Named after the railway baron and industrialist Sir William Cornelius Van Horne, Van Horne is
When you finally find Le Bremner, it’s almost as though you’ve joined a secret club.
Chris Whittaker grows his own vegetables, catches his own fish (or tries to at least!),
Biff’s Bistro: where 1930′s Paris meets fresh London cool. Biff’s is Oliver & Bonacini’s take on
Sometimes I just marvel at how small the culinary world is here in Canada.
Co-owner Lara McCormack couldn’t have said it better: “With a name like From Scratch, you
The name ORU is derived from the Japanese word meaning “to fold”. It perfectly describes
Of all the recipes in my last book, I have a couple of dozen favourites.
Halifax-based food writer and Maritime icon, Marie Nightingale, was pulling together an article on beans
When using barley flour with 4% beta-glucan content, 1 ½ waffles would contain over 3
When using pearled barley with 4% beta-glucan content, 1 serving of pilaf would contain approximately
This is a novel new way of creating pizza crust. It’s nutty flavour is wonderful,
This soup combines the two Prairie culinary powerhouses…barley and lentils. 2 onions, chopped 1
This light fruit cake recipe has been in our family for decades. Every year, a
Chickpea flour is called Besan in South Asian cooking. Grown and milled in the Prairies,
This Loyalist quick bread was likely brought to Canada with the first wave of immigration
A celebration in the scattered Latvian communities of Canada often include these bacon-filled buns. They
This may be the most delicious onion soup you’ve ever tasted. Using the great wheat
This recipe is a delicious and easy way to incorporate vegetables into dinner. Canola oil
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