Once in Los Angeles, the formidable and wonderful Niloufer Ichaporia King (how about THAT for a cool name) did a book signing in a landscape architect’s stud...

I don’t know if we ever discussed this, but the name Hainan Meatballs is entirely a made up one. I made up this recipe many years ago, and instead of calling...

Thai fish cakes are always my favourite. And yet, they can be disappointing in a restaurant: some places add flour which makes them taste like deep friend no...

Husband Michael printed this recipe off from New York Times Cooking and it sat on the kitchen bench for a few days until he had the time to make it. Gotta be...

The phase of slow cooking. We’re home, with time on our hands enabling us to make complicated things that take days…. like bread, or a slow cooked tagine. Bu...

Samin Nosrat of the famed Salt Fat Acid Heat cookbook and tv show wrote with joyful enthusiasm in the New York Times Cooking column about a favourite West Vi...

The perfect excuse to cook Japanese Recently Jen in St. Louis sent the message out to resurrect our ten year old Toronto Supper Club we had formed while all ...

We make ourselves eat breakfast because we know that it’s so  important as our fuel for a busy day. But we’re all leaping up in the mornings with already too...

Originally posted August 16, 2016 I made this when we got home from a road trip on the week-end.  Whiling away the long hours  in the car, thinking about thi...