Roman Spring Soup

In a wealthy neighbourhood in our town, there’s a row of food stores known informally as The Thieves: a fishmonger, a butcher, a patisserie, and a greengrocer. The Thieves source, display and price their wares as though they were diamonds. Unfortunately, the quality is amazing and, for many items, they’re the only game in town….

102 Luscious Layers: The Gonzo Lasagne

I’ll start at the end. This was a truly delicious lasagne. It’s a stunt dish, sure, but it’s also fantastic eating. Fifty-one layers of veil-thin pasta, alternating with layers of ragù Bolognese, tomato sauce, besciamella and Parmigiano Reggiano. How could it not be good? The preparation of the ingredients is time consuming because of the…

Our Long Pour: “Le M’aider”

True story: “Mayday” is an anglicization of the French phase M’aider: “help me.” So, on this May Day, with many of us feeling in need of a pick-me-up, I created this original spin on a spritzer called “Mai” (itself French for May). Coincidentally, it’s the sort of thing you might throw together if your (well-appointed)…

Our Long Pour: “Roasted Beets Cocktail”

I wish, for your sake, I could tell you this drink sucked. Because it’s easily the most effort I’ve ever expended on a cocktail, and it’d be great if I could tell you that you’re not missing anything by not making it. But I can’t. This is delicious and well worth the effort, given that…

From Zero to Hero: Ragù Bolognese

A few days ago, I flagged quiche as perhaps the most abused French dish in North America. When it comes to Italian food, you could argue that pizza wears that crown. Certainly, there’s more bad pizza out there than almost any other food, full stop. But there’s also been a pizza renaissance, and it’s possible…

Weeknight Table: Turkey Piccata

Turkey has always been a holiday food for us: it’s so weighted with tradition and expectation (good or bad!), and it’s so physically imposing, that it has rarely occurred to us to do anything other than roast it whole and in season, preferably for a bunch of people. But when our local Mennonite-farmer-butcher outfit had…

Our Long Pour: “How To Kill A Friend”

Not the perfect crime, but it didn’t lead police right to the body either. The drink in question is an intriguing-sounding concoction of smoky mezcal, raisin-sweet Pedro Ximénez sherry, bitter Campari, Angostura bitters, and pineapple and lime juices. There’s a very good idea buried in here, but the Campari is the fatal flaw… way too…

Our Long Pour: “Supernova Gin Sour”

Move over, Champagne Supernova. I got goosebumps when I tasted the Supernova Gin Sour. Taking the familiar sour formula of booze, citrus, simple syrup and egg white, this drink adds whole star anise pods and grapefruit bitters to the shaker. The result is haunting: sweet, sour, aromatic and silky, with a dry finish that leaves…

Join Samin’s Lasagne Party: May 3

Our Queen of Salt, Fat, Acid and Heat, Samin Nosrat, wants us all to make lasagne and share it live on May 3. And we will! Samin has kindly provided a recipe for The Big Lasagna, and it looks great. We’re going to be taking things in a slightly different – but still traditionally-flavoured –…

Our Long Pour: “The Hemingway Daiquiri”

I’m not a big rum drinker, but have had a few daiquiris (both frozen and up), most made with pretty bad Bacardi. This was my first time making a daiquiri with good rum, and my first encounter with the Hemingway Daiquiri, aka the Papa Doble or Hemingway Special. In addition to aged white rum, key…