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All the archives and posts gathered together in one place.
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Toblerone Shortbread
This cookie……. This cookie, is my favourite cookie. Once its made. Making…
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Adventures in Italy: Panigacci side trip-side-trip
I was going to Verona on business, so decided to go via…
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We didn’t even know it was Mardi Gras
This New Orleans trip was one of the most researched in. history. …
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See ya later 2015
I spent the day reflecting on the deliciousness of the last year..Well…reflecting…
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No carbonara left behind – adventures in Rome
Ah…Sunday afternoon in Rome. So delicious. Filippo reserved a table at Perilli…
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Algorithm for Delicious NYC
Matt Green, a civil engineer, is dedicating his life to walking every…
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I’m so glad you’re going to Verona
Such an incredibly beautiful city – and so much more than Juliet…
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Learning about Culatello – Parma, Italy
As we enter the caves underneath Enrico’s restaurant and salumeria, I ask…
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Epic Road Trip – Part 3 – (Back) to the Salt Mines
We were up before the sun. We had a big day planned.…
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Epic Road Trip – Part 2 – Road to Roquefort
Driving 1200km through France with a friend is a wonderful thing. But…
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Epic Road trip – Part 1 – San Sebastien
I had 5 free days in between work assignments in Europe. I…
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Farmer (sort of) for a day – Black Creek Community Farm
I was a farmer for a day last week. Now I am…
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So. You’re going to San Francisco.
So you’re going to San Francisco. I hope you’re hungry. Can we…
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That time I held a kilo of fresh truffles in my hands, and kind of conquered my fear of bees…Calestano, Italy
I had the most amazing dream. I was in the hills of…
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Dining around Barcelona
When I was planning a trip to Barcelona, I was overwhelmed with…
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My 2013 Un-List
I am listless. And list-less. It’s not my usual state. I love…
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Remembering the flavours of Morocco
Its amazing how a smell or a taste can transport you. I…
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Trading dates for smiles in Azrou, Morocco
Lahcen asked us if we would like to venture out of Fez…
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Abdul’s Moroccan Mint Tea
Abdul agreed to teach me how to make real deal Moroccan Mint…
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Friends + Lobster = Good Times
I’ve been on the road, or in the air, a ridiculous amount…
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Blueberry Pie for dinner
We had blueberry pie for dinner. FOR dinner. A little Smartfood as…
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Fairytale weekend in Iceland
Once upon a time, there was a Canadian princess named Shelley who…
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Airplane etiquette
Hello fellow passengers. Ever read Richard Scarry’s Please and Thank You Book?…
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When is a pizza not a pizza?
Culinary existentialism…… Twenty minutes outside of Verona, in the small village of…
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Sure sign of spring
Dear weather, this is unacceptable behaviour. Make room for spring. I mean,…
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Cheese Vacation in Chamonix
We are just back from a ski cheese vacation. Now I need…
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Dining with a tribe in NYC
When trying to plan a family trip to NYC, I discovered that…
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San Francisco Fancy Food Show Winter 2013
Couple of weeks ago I was in San Francisco for the annual…
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The Read-Wilensky
There’s really nothing like a great sandwich. Even better, though, is coming…
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A resolution for 2013
Like many, I have made a new year’s resolution. After all, it’s…
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Rendez-vous with a Salty Pimp at Big Gay Ice Cream
When in New York, I usually plan for a dessert stop after…
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Flirting with detoxification
Dear Dr. Oz: I’ve never seen your show, but I was trolling…
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Bouchon Experience – Cafe des Federations, Lyon
If La Mere Brazier was, say, a 13/10 on the fancy scale. …
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‘Simple’ chocolate making at Mast Brothers
In a world where it’s possible for a kid to not know…
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New York Food Tour Round-Up
I am just back from three phenomenal food-filled days in New York…
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A visit to a ‘hamery’
**SPOILER ALERT** *NOT SUITABLE FOR VEGETARIANS, CHILDREN, PEOPLE WHO LOVE PABY PIGS*…
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King of Cheeses – Parmigiano-Reggiano
The miracle of life never ceases to amaze me. I witnessed a…
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How to tell you are at a ‘hipster joint’
I rarely if ever say anything negative on this site. That does…
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Magical, delicious Jersey
When you find something really amazing, I mean really amazing, you want…
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Orange Julep – 32 Years Later
I am simultaneously looking at Anna’s iPhone and the myriad of signs…
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Getting a seat at the Goat and beyond….a few Chicago dining gems
I really have been remiss. Over the course of this past year,…
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Top Ten 2011 Tastes
A new year tends to make you reflect. I am incredibly lucky. …
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Amazing Doughnut Plant Donuts
Donuts are undergoing a renaissance of sorts these days – really what…
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Christmas Baking
Getting ready for Christmas. I spent the entire day cooking and baking…
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Day 4 Chocolate Panna Cotta
Chocolate. Panna. Cotta. Seriously folks. Does this one need explanation? Panna cotta…
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Day 7 Porcini is King
An entire restaurant, up in the hills overlooking Vicenza, completely devoted to…
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Day 6 Baccalau alla Vicenza
“You are the only non-Italian we have ever hosted that actually likes…
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Day 8 It all comes back to Lardo
My week of deliciousness is drawing to a close. Last cappuccino. Last…
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Off to the Cordon Bleu
I am nervous. Really nervous. I actually have nightmares about deboning chickens.…
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Market, macarons and ma bicyclette
With exception of one hour of wicked turbulence, it was an uneventful…
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First day of school
Walking up to the Cordon Bleu, I was feeling a little nervous. …
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What colour is an egg white
What colour is an egg white? Really. What colour is an egg…
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Au Revoir Cordon Bleu
Well, one week is over, and no risk of deboning a chicken…
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Protecting Camembert
Have you ever had Camembert? I am sure you are all nodding. …
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Remarkable Rungis
We are on the bus at 2:00am sharp. Probably going out for…
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Champagne Immersion
The second week of this course should be called Champagne Immersion. We…
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Wine Education
The French adore the word “pedagogical”. It means educational, but really, it…
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It’s all over but the writing
It’s over. Done. Fini. Actually it has been for a while, but…
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Searching for MOF worthy croissants at home
I miss Paris. I know, cry me a river. But I do. …
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Quintessentially Canadian?
FOUND IT!! Found something to defend. Something Canadian. A food that is…
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Crack Pie and other innovations
You just gotta love New York City. It’s insane – all around. …
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San Fran Classic: Swan Oyster Depot
After a five hour flight a girl could really use a crab…
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Ferry Marketplace Adventure
Tuesday, Thursday and Saturday, San Francisco’s incredible Ferry Marketplace gets even better…
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In “Need” of In N Out
Sometimes you just need a burger. NEED. With fries. And a chocolate…
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Fancy Food Show Winter 2011
The real reason for my recent adventure to San Francisco was the…
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Chez Panisse, so much more than a restaurant
First off, set your alarm to call the restaurant exactly 30 days…
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Pearling carrots for a good cause
I got to Wychwood Barns, off Christie, south of St Clair just…
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Smoked meat affair
It’s difficult when someone you love lets you down. You feel hurt,…
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Picard’s Indulgent Ways
Let’s just say, that this is the way to start an evening: …
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Bagels: Montreal and Everywhere Else
If anyone ever asks you where to find the best bagels, you…
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London Round Up
London in April….spring is springing everywhere – cherry blossoms, tulips…and this year…
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To Whiz or Not To Whiz
“A whiz wit, and a provolone wit.” I mean, I knew I…
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Liberty Village Farmer’s Market – Open for the Season!
June is a delicious time in Ontario. I should actually say, a…
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36 Hours in San Francisco
OK. 36 hours in San Francisco is not very long, but I…
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Learning from a Lamb
“This could be the night I turn into a vegetarian…” Michelle quips…
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Blueberry Hunter
When I woke up this morning, I just had a feeling they…
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The Hot Doug Days of Summer
Nothing says summer like hot dogs. I think I only eat ‘em…
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Rustic (Ugly) Fruit Pies
Food industry trend-spotters declared 2011 the year of the pie. I am…
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Saturday in Kensington Market
All the stars may have been in Yorkville enjoying the Toronto International…
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Paula’s Provencal Table
One of the best outcomes of my course in France last fall…
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Dinner at the Church of Antonio – Verona
Day 2 in Verona, and the culinary delights do not disappoint. I…
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Brittany: Land of butter, sea and salt
Despite map and GPS challenges, Les Trois Canadiennes (Didi, Paula and I)…
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Glamping when the Loire is closed
Brittany was pretty tough to beat, but we soldiered on to the…
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Reims Re-visited
Next stop on our gastronomic ‘Tour de France’ was Reims, in the…
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Ultimate Steak Frites a la Secret Sauce
It’s really a perfect meal. To me, anyways. Often there is a…