For 30 years, The Cookbook Store has been a unique facet in Toronto’s food community, attracting both rare books and world-class authors to the city. Since opening its doors, The Cookbook Store has been host to authors like Gordon Ramsay, Thomas Keller and Ferran Adria. In fact, many cookbook authors don&...
By: Kristen Eppich
When it comes to olive oil, it truly is a matter of taste. Much like wine and scotch, the terroir of an olive tree is as much a part of the oil it produces as the grape or barley. Along with its unique flavour, olive oil is considered a very healthy alternative to other oils. High in monounsaturat...
There are few things more satisfying than the aroma of a stew bubbling gently in the oven. The most soothing of foods, stews are also one of the easiest to prepare. Plus, they freeze well, reheat beautifully and are even better after a couple of days. Braising and stewing are interchangeable terms; both mean lo...
This healthy salad is the perfect accompaniment to the flavours of the main course. Cavolo nero is black or dinosaur kale. Regular kale can also be used.
Prep time: 20 minutes
Ready in: 30 minutes
Serves: 4
INGREDIENTS
2 bunches cavolo nero
green apple, peeled and slivered...
Part of the reason I love this dish is its versatility. Mix up your fish selection by using halibut, black cod or even salmon, add shrimps or take out the squid – it all tastes wonderful. You can also replace the fish with cubed chicken breasts, if you prefer. Cut the fennel, pepper and zucchini into a sm...
You only have to taste one bite of fresh, local asparagus to understand the joy of seasonality (and, in my case, experience nirvana). The imported variety pales in comparison with the crisp, juicy and full-flavoured spears that are now in season in British Columbia and just about to arrive in many other parts o...
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