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Author : Nancy Johnson
I’ve
barely been able to grapple with our entry into the twenty-first
century, when here we are at the ninth year of the new millennium
already! As a teenager, I devoured George...
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Author : Rosemary Mantini
Looking to tone up
for spring? Try the new Venice Workout. Here’s what you do. Step
one, fly to Venice (landing on a Friday in August will ensure high
intensity). Step two, try to find...
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Author : Joanne Will
In the September
1912 issue of Empire
magazine, Frank Schloesser describes the cuisine of our young
country, then less than fifty years old, as follows: “When one
comes to Canada,...
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Author : Sheila Swerling-Puritt
It’s
easy to be dismayed by the stuff people are eating these days.
Junk-food consumption is reaching epidemic proportions, but folks who
eat their fruits and veggies are hearing lots of...
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Author : Tod Stewart
When it comes to Tuscany’s “liquid gold,” Carpineto has olive it.
Long held in high esteem for its superb quality vino,
Tuscany’s Carpineto winery has
recently begun...
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Author : Joanne Will
Although
money doesn’t grow on trees, chocolate does. Named Theobroma
(which translates as “food of the gods”) by Swedish botanist
Carolus Linnaeus, cacao trees do more than...
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Author : Nancy Johnson
A
family legend has it that I invented Aglio
Olio. This was back in the early 1960s when most kids were
eating bologna sandwiches with processed cheese on white bread.
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Author : the Tidings Staff
Tidingsmag.com now has over 50 recipes in 30 different categories. Visit the Tidings Eats section and you'll be able to search your favorite ingredients and cooking styles. Eat up!
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Author : Nancy Johnson
When
you’re a food writer, it’s sort of embarrassing to get caught
loading a frozen dinner into the microwave. Such was the case when an
angry mob of colleagues descended on me in...
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Author : Duncan Holmes
The miraculous thing about bread
is that it really is incredibly easy to make. Given the number
of perilous cooking challenges that are presented to us, a loaf of
bread is simpler to make than...
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Author : Nancy Johnson
Anyone who has ever dined with me knows that I love to share recipes. I share, even if my dinner partner isn’t remotely interested in cooking. That’s because I have appointed myself as...
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