Today’s recipes are in a pleasing seasonal purgatory, but speak chiefly of summer, even though they are made with ingredients that will not cause guilt when bought in the colder months. This makes them ideal to have in your arsenal for when the weather is turning. They are a
Barbecue season may have passed, but all grilling – outdoor or indoor – imparts an addictive smokiness to food. Today’s Turkish salad uses the initial energy of the flames; I love tumbling veg on to a barbecue (or griddle pan), where the high heat cooks them quickly, which helps
If you’ve recently stocked up on food at the grocery store, you might want to take a look at the new food recalls that have been issued by the Canadian Food Inspection Agency (CFIA).
According to the government agency, some of the recent recalls are due to plastic, microbial contamination
It took me a while to love aubergines. As a child, my palate couldn’t appreciate my mum’s begun bhaja, a simple Bengali preparation of fried aubergines with turmeric and salt. “They’re too slimy!” I’d wail as she rolled her eyes and served them to less ungrateful members of
But not all salads are created equal.
To me, what separates a good salad from a great one is when every bite offers a little bit of everything. Something fresh, something juicy, something bright and acidic, something creamy and something crunchy. When every forkful makes you want to have another
I’m off next week — my wonderful colleague Margaux Laskey will be writing to you instead — and as I chose recipes for you below, I realized that this was my last newsletter of the summer, and that there are so many more recipes I wanted to share before it’s