Food & Drink Blog
- Toronto's Sante Wine Festival
- Healthy Quinoa
- Whole Wheat Pasta Salad
- Cast Iron Wok Rocks
- Poulet Bresse is Best
- Molecular Cooking Food not Science
- Caiprinhas and Pao de Queijo
- Wulong Tea is Oolong to some!
- Lemon Creme Bars Recipe
- Lowdown on Kinds of Bottled Water
Posted by Cindy McGlynn
Toronto hosts one of the world's outstanding wine festivals in one of the city's poshest neighbourhoods.
Santé: The Bloor-Yorkville Wine Festival spills out over five magnificent days in May in one of Toronto’s most elite shopping, celeb watching and dining neighbourhoods.
Over 90 international wineries will participate, in tasting events, casual afternoon seminars, shopping and dining experiences. At this year's fest, you can:
Over 90 international wineries will participate, in tasting events, casual afternoon seminars, shopping and dining experiences. At this year's fest, you can:
- Meet legendary New Orleans chef, John Besh
- Meet world renowned pastry chef, author and Bon Appétit contributor, Dorie Greenspan
- Visit the fabulous new Michael Chin Crystal at the Royal Ontario Museum for the Festival Finale featuring incredible wines and the hottest jazz north of New Orleans
Posted by Cindy McGlynn
Quinoa has delicious nutty flavour, loads of calcium and protein and is fun to say. Try some today.
Gourmet food writer Jacqueline Church writes that Quinoa was once a staple of the Incas - but today it's worshipped by chefs for its light nutty flavour and powerhouse of nutrients.
Read about Jacqueline's S.M.A.R.T. goals for a healthy year and how they include Quinoa.
Read about Jacqueline's S.M.A.R.T. goals for a healthy year and how they include Quinoa.
Posted by Cindy McGlynn
Cold pasta salad gets a nutritious punch with lots of and veggies and whole wheat pasta. Makes enough to feed a crowd.
Healthy cuisine writer Stephanie Gallagher shares a nutritious pasta salad recipe packed with veggies. Use whole wheat pasta to really hit home the nutrition in this crowd-pleasing recipe.
Posted by Cindy McGlynn
Cast iron woks are the best woks, according to Asian Cuisine writer June Chua.
If you're wondering which wok is best, look no further than a cast iron wok, says Asian Cuisine writer June Chua.
June's mom hauled her cast iron wok to Canada from Malaysia decades ago and is still using it today... if that's not proof enough of quality, I don't know what is. Read June's overview of the best woks and what to keep in mind when choosing one for your own designs on wok cooking.
June's mom hauled her cast iron wok to Canada from Malaysia decades ago and is still using it today... if that's not proof enough of quality, I don't know what is. Read June's overview of the best woks and what to keep in mind when choosing one for your own designs on wok cooking.
Posted by Cindy McGlynn
French Bresse chickens are treated like fine wine, says our French Cuisine writer: complete with their own appellation, tasty (chicken) food and lots of fresh air.
Poulet Bresse or Bresse chickens have been described by the French as ‘the fourth gastronomic wonder of the world.’ because of its tasty, dense flesh. The chicken's quality is mandated by law: with strict government controls imposed in the region of Bourg-en-Bresse, where the chickens are given plenty of fresh air and room to roam: producing a bird which is high in protein and low in fat.
Molecular Cooking Food not Science
Posted by Cindy McGlynn
Molecular chefs like Ferran Adria say it's all about the food.
Visit Celebrity Chef writer Anthea Gerrie to read the latest from the Fathers of Molecular Cooking - who feel their snail porridge and bacon and egg icecream has been misunderstood - and are insisting that it was always just about the food.
Posted by Cindy McGlynn
Brazilian food is hot: our Food Trends writer shares a Caipirinha Cocktail recipe and other how-to's for tasty Brazilian appetizers: just in time for Carnaval!
Brazilian food is as hot and savoury as the spicy South Americans are themselves.
Our Food Trends writer - never one to miss a hot spot - has picked up on it and shares several Brazilian recipes: Capirinha cocktail, lovely little cheese puffs known as pao de queijo, and savoury pasteis.
Perfect party fare for the Superbowl. Just in time for Carnaval. Just right just about anytime, really!
Our Food Trends writer - never one to miss a hot spot - has picked up on it and shares several Brazilian recipes: Capirinha cocktail, lovely little cheese puffs known as pao de queijo, and savoury pasteis.
Perfect party fare for the Superbowl. Just in time for Carnaval. Just right just about anytime, really!
Posted by Cindy McGlynn
Wulong tea is the new oolong tea... actually, it is the old oolong tea by another name. Oprah sings its praises and the Chinese know the Black Dragon Tea is best.
Our Asian Cusine writer June Chua gives you the goods on Wulong Tea.
The highly prized Wulong Tea (known as Oolong by most) is known as the champagne of teas. Apart from it's lovely taste, it is reported to have slimming properties and anti-oxidants.
And Oprah loves it. Read what June has to say.
For really hardcore health tea that isn't really tea, check out June's article on Kumbucha Tea. This healthy, yeasty brew isn't for the faint of heart -- then again... maybe it is for the faint of heart. Its purported list of healthful properties is as long as your arm. Check out Asian Cuisine to get the scoop.
The highly prized Wulong Tea (known as Oolong by most) is known as the champagne of teas. Apart from it's lovely taste, it is reported to have slimming properties and anti-oxidants.
And Oprah loves it. Read what June has to say.
For really hardcore health tea that isn't really tea, check out June's article on Kumbucha Tea. This healthy, yeasty brew isn't for the faint of heart -- then again... maybe it is for the faint of heart. Its purported list of healthful properties is as long as your arm. Check out Asian Cuisine to get the scoop.
Posted by Cindy McGlynn
Lemon Creme bars are made with Sweetened condensed milk and guaranteed to make a cold January day seem a bit brighter!
Our baking and desserts writer is killing me with this recipe for lemon creme bars. How is it
Anything sweet made with sweetened condensed milk has got my official seal of approval (became all-too fond of the stuff years ago during a stay in Brazil where most sweets or dolces are made with the lovely, creamy sweetener) and Linda's recipe sounds divine.
Linda also asserts that we all should know how to make Cream Puffs and in a cold Canadian winter, I can't say I can come up with a better way to while away the hours. Check out her recipe.
Anything sweet made with sweetened condensed milk has got my official seal of approval (became all-too fond of the stuff years ago during a stay in Brazil where most sweets or dolces are made with the lovely, creamy sweetener) and Linda's recipe sounds divine.
Linda also asserts that we all should know how to make Cream Puffs and in a cold Canadian winter, I can't say I can come up with a better way to while away the hours. Check out her recipe.
Lowdown on Kinds of Bottled Water
Posted by Cindy McGlynn
Suite's new beverages writer offers a timely primer on bottled water, explaining differences in monikers and other background info to help you buy with confidence.
Spring water. Purified water. Mineral water. What's the difference?
Read the timely primer on bottled water by Suite's new Beverage Writer, Terry Paajanen to find out what the distinctions are among the many types of bottled waters available today.
Got a favourite? Start a discussion and welcome Terry to the team!
Read the timely primer on bottled water by Suite's new Beverage Writer, Terry Paajanen to find out what the distinctions are among the many types of bottled waters available today.
Got a favourite? Start a discussion and welcome Terry to the team!