News, Views & Things To Do in Our Neighbourhoods
Can you name a typically Canadian dish? Because of our immigrant history, it might be anything from roast beef to chow mein! After all, from 1788, when the first Chinese workers came to Canada, every small Canadian town had its local Chinese restaurant and chow mein was as ubiquitous as burgers.
Read moreThree cool new things that will keep you warm, keep you on time and keep others fed
Read moreMicrocurrent treatments can yield results
Read moreInstead of reaching for that bag of chips, whip up yourself a smoothie
Read moreHow finding the right combo of wine and chocolate can lift you out of those winter blahs
Read moreSay yum to the holidays with these 2010 Canadian Culinary Books Award winners
Read moreChef Giancarlo is a wizard with risotto and mentions that Italy is the largest producer of rice. When you think about Italy, pasta comes to mind but not anymore. Liz shares recipes from the head chef of Prop restaurant in Forest Hill.
Read moreFood enthusiast Liz Campbell takes a trip to an Italian eatery in Forest Hill to experience a taste for pasta and risotto that seems heavenly.
Read moreThis tasty combo can make you realize that curd isn’t just for wine pairings
Read moreSeptember is a month of mixed feelings for me. It marks a sad farewell to summer, but it’s also the time of greatest abundance as fruits and vegetables are harvested. And for serious foodies or even those who just like to sample the season’s bounty, Feast of Fields is another good reason to celebrate September’s arrival.
Read moreWanda’s Pie in the Sky bakery/shop/café on Augusta St. in Kensington Market has become a popular lunch spot with vegetarian offerings and Wanda’s famous pies.
Read moreDining al fresco is one of the joys of summer. It’s time to revive the art of the picnic.
Read moreOn a warm summer evening, what could be tastier than a rich, creamy scoop of ice cream? Most of us buy ice cream, but have you considered making your own?
Read moreProper preparation can make even tough meat tender.
Read moreBarbecue Success Always preheat the grill before you start so the juices are seared in for a more succulent result.
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