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University of Toronto Press

Cookbooks

You are what you read

Don Gillmor peruses a new bibliography of Canadian cookbooks and ponders his own journey from youthful concoctions à la Kraft to the guilty pleasures of Nigella


Hog heaven

At last, Canadians will be able to savour the divine cured meat of the Iberian pig


Santé Wine Festival

Their own harshest critics

When chefs and wine connoisseurs taste each other's offerings, the knives are drawn and the carving gets under way


Chef David Lee: Baked Pacific halibut filet

Healthy, delicious and sustainable - halibut from the Queen Charlotte Islands is the catch of the day


I pawned my $8,000 pinot noir

Pawnshop in Paris offering loans against wine


Toronto's super chef Susur heading to New York

Susur Lee has signed a deal to launch an eatery in a new hotel on Manhattan's Lower East Side this fall

Decanter

Burgundy: the next generation

University of Toronto Press

The pinot noirs of Burgundy ruled the vineyard in 2005. Now make way for the chardonnays of 2006: ripe, golden and sweet


The Dish

A good stink at Uva, but not at the Pig

Eclectic clientele, impressive wines and pork rillettes that spread like butter make the Uva Wine Bar the destination of choice


Restaurant review

Big Apple, big hype, big disappointments

New York's three hottest bistros


Weekend menu

A tour of Asia

University of Toronto Press

Without the jet lag

 

Diversions 

In the kitchen 

Michael Smith: Each molecule of homemade caramel is more addictive than the last

Before you spoon-dip the jar empty, remember that this smooth, golden brown goo is for sharing

Rob Feenie: Kraft Dinner gets a deep-sea makeover

There was only one way to top my kids' beloved mac and cheese: add lobster

Vikram Vij's chicken curry: Get your kids cooking with a family favourite

Teaching them how to prepare food for themselves gives them valuable lessons on survival and tolerance

Normand Laprise: A devilish delight from the sea

Monkfish may be repulsive to the eye, but it's sublime on the palate. And the liver can give foie gras a run for the money

David Lee: Turning a tough cut into a tender delight

Forget the well-marbled strip loin or delicious-looking rib steak, turn on the pressure cooker and challenge yourself

Keith Froggett: A tart twist on a classic crème brûlée

Forced rhubarb is the perfect foil for creamy custard in this childhood-inspired recipe


Lucy Waverman's Weekend Menu 

An Easter feast: lamb, lemon and chocolate

An excellent dinner full of spring flavours worth savouring

Beer-tinged delights for St. Paddy's Day

What better way to toast the Irish than with an all-beer menu?

March break salad and meat loaf, à la français

French food will always be the perfect comfort food

Aphrodisiacs to romance your Valentine

An exciting and romantic Valentine's dinner


Beppi Crosariol on wine & spirits 

Balanced and self-sustaining: Grapes go Zen

Pick of the week: Domaine Jean-Max Roger Sancerre Cuvée Les Caillottes 2006

Le vin juste

The world's most versatile wines pair with tandoori and tacos

That Zinfandel is so Natalie Portman

Pick of the week: Montevina Terra d'Oro Zinfandel 2005

Chablis' boom is a white-wine lover's dream

Chablis is doing what most other French vineyard regions have merely been dreaming about: growing


Joanne Kates on restaurants 

Toronto's Senses

I say couleee, you say coulisss

Ossington's latest: No sign, but going in the right direction

Dining at Delux is about funky charm

A room to remember on Harbord's restaurant row

Something is very right at the Harbord Room

At 10 p.m., your table turns into a pumpkin

Toronto's Satori Supper Club


Alexandra Gill on restaurants 

Richmond's Zen: good, but not the greatest

There's better food to be had at many Chinese restaurants

Death by chocolate

Even a chocophobe can find cause for celebration in Vancouver's sweetest cafés

The feast of kings

Alaskan king crab season is here and the eating is sweet - as long as you know where to reel in the deals

Leaves you hungry for a dash of passion

The poached heirloom hen's egg is delicious. Too bad Bishop's is just content to let ingredients speak for themselves


The spread 

Allegretto cheese: A fruity flavour that'll surprise your palate

This award-winning, sheep's milk cheese reflects its terroir

A flirty Canadian blue

Our new cheese column debuts with a look at Saltspring Island Cheese Co.'s Blue Juliette


More stories 

Eat your greens (purples, blacks, blues and stripes, too)

Purple carrots, candy cane beets, blue potatoes and other naturally neon produce are topping foodies' grocery lists. But their appeal may be more about aesthetics than flavour

Bacon with benefits

Raised on a specialized mix of flax and grains, healthful piggies enriched with selenium and omega-3 have left the farm and gone to market

The five-minute Ramsay: recipes for 'busy' foodies

Gordon Ramsay's Fast Food is one of many new cookbooks aimed at foodies who have more experience picking up gourmet meals than actual time spent in the kitchen

Boulud's bold B.C. plans

Celebrity chef Daniel Boulud to make major changes at Vancouver's Lumière and Feenie's

Melissa Craig: Whistler's reluctant culinary star

The Bearfoot may have theatrical service and an owner who likes to sabre Champagne bottles, but the bistro's award-winning chef prefers to let her food speak for itself

Romancing the Rothschilds

How do you serve the royalty of the wine world? With double the staff, 2,000 extra Riedel glasses and military precision

London star goes West

After 15 years in some of Europe's best kitchens, Warren Geraghty takes the reins at one of Vancouver's top spots

Montreal High Lights Festival: La grande bouffe

Diners taking in Montreal's foodie fest have so far been treated to foie gras, caviar and salted duck eggs. Hopefully they saved room, because there's more to come

Baby artichokes - Eat their tender hearts out

There's something sexy about savouring them leaf by leaf, but there are many more ways to enjoy these sweet, creamy flower buds

Fish and chips: For cod's sake

Posh chippies are popping up across Britain as consumers begin to ask just how their fish is getting to the fryer. So, what's on a sustainable menu? Think hake, sole, pollock and ray

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