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For those who love to cook, eat and travel

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Anna's amazing sourdough. A treat she makes us every week. #annasbalance #granddaughter #sourdough #24hourrise #loveit
Learning to make Pizza Padellino, typical pie from Piedmont. Thicker crust more foccacia like. Such a pleasure. Feels so Italian. First pizza is arugula, bresola, grana padano. Bake the dough with some arugula on a steel cake pan, bottom shelf of ove
Easy dinner for 2. Baked chicken with vegetables, summer salad. I prefer using a skillet as opposed to a sheet pan for one pan dinners because the juices don't evaporate making a more moist end product. For larger amounts it does not work but for 2
Zoom dinner with friends where we all cooked a similar menu and shared stories of our kitchen adventures. Our Scottish friend Elizabeth made the stunning rhubarb Galette and I cooked lamb rack with 3 grain pilaff, fava bean and asparagus salad. Jacki

“A simple recipe transforms any kitchen into a source of warmth, good feelings and contentment.”

 

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Food & Drink, food editor
The Globe and Mail, columnist