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22 Jan

This past weekend I found a farmer selling pointy cabbage, which is smaller and sweeter than regular green cabbage. I love to char cabbage in butter on the stove as...

16 Jan

This is currently the only way I'll eat anchovies: formed into a patty with lots and lots of herbs and greens and then skillet fried. The shallots, garlic, and...

11 Jan

Bright and nutty, this salad is a crowd pleaser. I bring this to potlucks in the colder months, offering a refreshing oasis from the heavy soups, stews and chilis that...

09 Jan

Living in Toronto means that come January and February, I often look for reasons to turn on the oven and keep it on for a while. Braises are my favorite...

19 Dec

I never saw, or heard much about smoked ham hacks until I moved to Canada. It's a common ingredient, especially in French Quebec cooking. Traditionally, it's most famous and popular...

19 Nov

Fennel can be a challenging ingredient to cook with. Even though my mother was a good home cook, she never once served us fennel. The first time I tried fennel...

08 Oct

Cardamom meatballs are perfect for an easy weeknight dinner, or for meal prepping your lunches. A touch of freshly ground cardamom makes these stand out from the crowd of paleo...