Spice it Up: Carrot Cake

Spice it Up: Carrot Cake

Carrot cake: it’s a comfort food and it works for so many reasons. Carrots help to ensure that you’re never eating dry cake; warm spices in the batter warm the soul; and cream cheese makes for a frosting that is both decadent and nostalgic at the same time. All things...
Local, Really Local

Local, Really Local

First Nations and Metis Chefs show us how to work with local ingredients and cultural flair. Our September issue regularly focuses on harvest and seasonal dishes, but as this is a year unlike any other, we reached out to Indigenous or First Nations chefs working...
Sweet and Bitter: The Negroni

Sweet and Bitter: The Negroni

1 part gin, 1 part Campari, and 1 part sweet vermouth, stirred with ice until well-chilled, strained into a rocks glass filled with large ice cubes, and garnished with orange peel or a slice of orange. What could be easier? And what could be easier to remember than...
On the Rise: Gluten-Free Bakeries

On the Rise: Gluten-Free Bakeries

There is no question that gluten-free food is here to stay in restaurants, on store shelves, and in-home kitchens around the country.  In the not-so-distant past, gluten probably wouldn’t have even been in your vocabulary, but now almost one in three Canadians are...
Eats of the Week: August 31, 2020

Eats of the Week: August 31, 2020

EATCROW Completely reimagined and renewed, after 10 years Brasserie Kensington has become EatCrow, a cool and casual eatery focusing on snacks, cocktails and beer. You’ll be spoiled for choice for veggie dishes here, and we couldn’t decide which was out fave as we...

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