Our Long Pour: “The Panic Button”

Remember the “easy” button? That was for more innocent times. Things ain’t easy anymore, are they? Nosir. You need a drink suited to what all the commercials agree are These Uncertain Times… something dark, brooding, bitter, sour, and with a decidedly anesthetizing effect. A gravity blanket of a drink. Friend, we have you covered. Presenting…

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…

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…

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 –…

Friday Night Bites

Friday dinner. Fresh Bay Gimlets over FaceTime with dear friends left us less than motivated to cook, but that was just fine with us. I had roasted some peppers earlier in the day and left them to marinate with wine vinegar, good olive oil and slivers of green garlic. The cheese-and-cold-cut drawer yielded some nice…