My most distinct food memory of pesto begins in my early twenties when I travelled off to attend school in Eastern Ontario. By then, I knew basic recipes and cooking techniques I learned from my mom and, thanks to the Continue reading “Book Club Tuesday: Pesto”
Food is intertwined with personal journeys and life stories. It can create a bridge that connects us across borders, languages, and cultural differences. When I cook the recipes in this book — making borș, grilling peppers, crushing garlic for mujdei, making pickles — the fragrances remind me of how Romanian cooking is part of the collective European heritage and landscape. (10)
In my heart, I’ve always seen cookbooks as a way to vicariously travel and experience the world, and since the early spring, when all of the quarantine, lockdowns, and sheltering in place occurred, this method of travel has become even more practical. Upon opening the cover of Irina Georgescu‘s new cookbook, Carpathia, the reader is met with Continue reading “Book Club Tuesday: Carpathia”
“Poilâne has always had a profound respect for tradition, and it is filled with remarkable talent and knowledge — and it is, above all, a deeply humane place.” (14) — Alice Waters
Cookbooks make our world smaller. How can I know the distance between my quiet home kitchen in Halifax and, the world-famous Poilâne bakery in Paris, France? As I open the cover of the cookbook of the same name, I can tell you that the distance is almost imperceptible. Looking at the gorgeous photography of bakery and its wares and, reading through the story of this (almost) hundred-year-old bakery written by the founder’s granddaughter, Apollonia Poilâne, I can almost smell the freshly baked sourdough. One day I’ll travel to Paris so I can enjoy one of their beautiful loaves baked fresh from their wood-fired oven. But, until then, I will content myself with enjoying the recipes from the Poilâne cookbook.
Cookbooks are the great equalizer — no need planning expensive trips to destinations with new or notable food experiences because if that place everyone loves has a cookbook then you can make (or bake) your own fun! While I visited Continue reading “Book Club Tuesday: Tartine – A Classic Revisited”
One of these days I’m going to start preserving and canning, all I must do is to overcome my very real fear of botulatizing my family. And, it’s not for lack of trusted sources — take Marisa McClellan for example. She is all about food in jars. I even Continue reading “Book Club Tuesday: The Food in Jars Kitchen”
Is there any better smell than freshly baked bread? Truly? It is a smell that both warms and comforts — a smell that makes a house feel like a home. With the smell comes the task of making and baking the bread. The next question most people ask themselves: is there a task more daunting than baking bread? A skill that would seem to most people to have belonged to another generation, it has become Continue reading “Book Club Tuesday: Holiday and Celebration Bread In 5 Minutes a Day”
When I was younger the food at all the big events and family gatherings centered around trays — trays of veggies with ranch dip, cut fruit with a sweet yogurt dip, and one for meat and cheese. Closing my eyes, I can picture them all — rolled sandwich meats, cubed cheese (cut from the econo-sized block kind), veggie trays that always Continue reading “Book Club Tuesday: On Boards”
Recipes & Stories
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Healthy Vegetarian Recipes.
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