Food for thought - Lucy's Blog

This week's reader letter is from Dorothy H. from Exeter in Huron County who wrote to me via email of her culinary quest to cook every recipe in A Year in Lucy's Kitchen. She describes it as "a combination of A Year in Provence and Julie and Julia, only a lot more fun," which I take as a huge compliment. Here is her lovely letter:
Andrea S. wrote to me this week about her and her husband's trip to Rome and their experience at one of my favourite restaurants there, Trattoria Monti, which I wrote about in a recent Globe & Mail column, as well as on this website. I love to receive letters and emails (and tweets!) from my readers but am always especially thrilled when a restaurant recommendation of mine is a hit with a fellow food lover. Trattoria Monti truly is a special gem and I hope more lucky travelers will have the opportunity to eat at this charming restaurant. Here is…
Food as science has been around for a while, but it is now reaching new heights in restaurants as more chefs begin working their magic at their stoves. They are creating food as theatre - producing oohs and ahhs from diners as the conjuring act transforms traditional dishes into innovation on a plate.
I'm so greatful for the wonderful reviews and feedback I've gotten from cookbook authors, reviewers and readers about my latest book, A Year in Lucy's Kitchen. Check out some of the kind words people have been sending my way: "The tone of this book gives the reader a major cooking urge, especially for parties." - Montreal Gazette "What's most refreshing about Waverman's approach to food and food writing, in these days of camera-ready, television-famous celebrity chefs with outsize personalities, is her warm, accommodating and inclusive tone. Amateur cooks of any skill level or background will feel welcome to step inside…
I had never been to South Korea before this year, and in just a few short months I have now been twice! The first time was to view the impressive food operations at Korean Airlines, the only airline to fly non-stop from Toronto to Seoul. It was mind-boggling to see how many different types of meals can be prepared daily for these long flights that serve food all the time. For the second visit I was honoured to be asked to represent Canada at the C20 conference in South Korea. This cultural conference was a foretaste of the G20, which…
I was recently asked to be a judge at The Grate Canadian Grilled Cheese Cook-off and (twist my arm) I agreed. My fellow judges were Toronto Star columnist Corey Mintz and national food editor for the Toronto Sun, Rita DeMontis. Together we were charged with the difficult task of sampling gourmet grilled cheese sandwiches created by top chefs from around the country and selecting a winner.   Read on for the winning recipe...  
I have finally received the first copy of my new book and it looks spectacular! The red and black cover has kind of an art deco feel about it, which is one of my favourite design eras and the touch of blue from the gas stove livens it all up. I hope you'll love the cover as much as I do.
Picnics are a summer tradition in many families, which can be challenging for the cook. How do you make the outdoor bash a meal to remember?
It's barbecue season at last and when it comes to grilling the ultimate burger at home there are just a few things you need to remember...
Food writer and food science enthusiast, Rob Mifsud, had the pleasure of sitting down with the brilliant Hervé This, the man known as the godfather of molecuar gastronomy, and discovers there's beauty, art and love behind the test tubes, foams and lab coats.