globeandmail - Food & Wine

The Quick Fix: Pickled Eggs

Sun, 27 Jul 2014 12:00:00 -0400

Give your picnic sandwich a tart twist with the addition of some old-school pickled eggs

Taming the wild green: Five chefs cook the sting out of nettle

Tue, 19 Aug 2014 16:07:44 -0400

A culinary staple in Europe for centuries, the wild plant is finally getting its due in North America

Happy hour’s ideal companion: The 10 best bargain bites in Vancouver

Fri, 08 Aug 2014 17:30:28 -0400

From beef brochettes to BBQ octopus, the Top 10 ways to make sure you don’t drink on an empty stomach

Panzanella Salad

Sun, 03 Aug 2014 12:00:00 -0400

Since tomato season is upon us there’s no better way to showcase their lush, sweet flavour than eaten chunky and fresh tossed in tangy red wine vinegar and your favourite olive oil

A vegetarian butcher? They've got coconut ‘bacon’ and carrot ‘lox’

Fri, 04 Jul 2014 17:47:53 -0400

YamChops, a new ‘vegeratian butcher shop,’ attracts vegans, flexitarians, the curious – and a dash of oppobrium

Eclectic menu wanders from Mumbai to Goa

Fri, 25 Jul 2014 21:51:05 -0400

Because dishes are based on traditional Indian recipes, spice quotient is high

Pina Colada: The undisputed king of tropical drinks

Tue, 12 Aug 2014 15:02:43 -0400

This twangy and slightly spicy Asian-fusion koh tao colada uses coconut milk instead of coconut cream and adds a hit of ginger and lemongrass

Fascination with fermentation puts new twist on old flavours

Tue, 27 May 2014 05:00:50 -0400

As the trend moves out of professional kitchens, home cooks stand to gain access to a new set of skills, textures and flavours

Recipes: Spice up your burger grilling routine with three exotic flavour profiles

Tue, 05 Aug 2014 16:53:00 -0400

Kick up the flavour of regular burgers with Korean, Peruvian and Malaysian flavour profiles

Recipes: Grill meat on the bone for lip-smacking goodness

Tue, 08 Jul 2014 14:45:07 -0400

Looking for new tastes from the grill? Here are some ways to shake up your backyard routine

Dinner’s in the bag – meal kits give home cooks a helping hand

Tue, 10 Jun 2014 05:00:20 -0400

Love to cook and eat, but don’t have the time to plan, shop and simmer? Recipe box services cut stress and add a dash of culinary adventure

The Quick Fix: Watermelon Bites

Sun, 15 Jun 2014 16:00:00 -0400

Watermelon, mint and any fresh cheese is always a great summer combo

Searching Vancouver for Cuban sandwiches

Fri, 20 Jun 2014 20:21:52 -0400

Whatever your take on Jon Favreau’s new movie, you’re likely to leave the theatre with a hankering for a ham and cheese

Recipes: Cherry-pick your favourite in season treat

Tue, 01 Jul 2014 15:53:32 -0400

First cherries are in and all of their tangy, dark-red purpleness is yours to plunder

Recipe: Cool off with an Ice Viennese Coffee

Sun, 29 Jun 2014 12:00:00 -0400

Instead of just adding ice to the coffee, throw the combo into a blender and it will get delightfully airy and frothy. Add whipped cream for extra indulgence

Jamie Oliver to open chain of Italian restaurants in Canada

Tue, 24 Jun 2014 18:21:07 -0400

The British celebrity chef will open the first Jamie’s Italian at Toronto’s Yorkdale mall in the spring

British Biryani queen Madhur Jaffrey declares: ‘I have never called myself a chef’

Tue, 13 May 2014 15:57:17 -0400

With dozens of cookbooks, and having sparked the curry revolution in Britain, Madhur Jaffrey still thinks of herself as a ‘home cook’

Canadian chefs eager to get game on the table – especially the offal bits

Tue, 03 Jun 2014 05:00:06 -0400

As Quebec experiments with lifting the ban on hunted wild meat served in select restaurants, diners can prepare to tuck into dishes that include less-celebrated parts

Delicious or diabolical, street food ramps up

Tue, 20 May 2014 05:00:46 -0400

On the streets of Canada, more of the food being dished up takes its inspiration from global roadside classics

Merlot, sauvignon blanc among casualties of Ontario’s long, frigid winter

Sun, 03 Aug 2014 11:16:39 -0400

A frigid and prolonged season took its toll on grape vines, with some faring better than others

The Quick Fix: Strawberry Shrub

Sun, 10 Aug 2014 12:00:00 -0400

Use the syrup as a base for cocktails or mix it with soda water for everyday patio and barbecue accompaniment

The real reason the French don’t get fat

Sat, 31 May 2014 06:00:00 -0400

It’s not the red wine, but their culture of taste and enjoyment. North American fare is so bland that we gobble more to achieve satisfaction

Recipes: Three ways to enjoy tomatoes under the August sun

Tue, 12 Aug 2014 15:42:12 -0400

The following recipes do not involved cooked tomatoes, so their vibrant taste stands out

Mourning Gourmet magazine, Ruth Reichl channels emotions into fiction

Tue, 03 Jun 2014 15:00:34 -0400

Five years after her beloved magazine was shuttered, Ruth Reichl is still grieving. Chris Nuttall-Smith talks to the food icon about vulnerability, authenticity, and how she channelled a massive loss into a first novel

Fetish equipment for the home cook

Tue, 17 Jun 2014 05:00:05 -0400

Flavoured foams, zesty emulsions – cutting-edge modernist cuisine is within the reach of the home cook with a new generation of kitchen tools

Think outside of the cheese board by adding veggies

Sun, 01 Jun 2014 16:00:00 -0400

A simple app of tangy, fresh chèvre and aromatic basil wrapped in a grilled slice of tender zucchini

The Quick Fix: Lemon Curd

Sun, 06 Jul 2014 12:00:00 -0400

Lemon curd can be served with fresh fruit, meringue, vanilla ice cream or yogurt or use to fill bite-size tart shells

Make a jar of preserved lemons – they’re worth the wait

Tue, 27 May 2014 05:00:50 -0400

An indispensible ingredient in Moroccan food, they are relished by Vancouver chef Karen Barnaby, a fan of fermented food

A zero-waste restaurant? How to go a step beyond the 100-mile diet

Tue, 13 May 2014 05:00:41 -0400

These businesses take sustainability to the next level by paying attention to details that others ignore

Jellyfish: From sea creature to crisp and refreshing cuisine

Tue, 19 Aug 2014 16:37:19 -0400

Jellyfish have long been a staple of Asian cuisine, but now they are popping up on restaurant menus across the country