Intimations of Grapeness
Ontario grapes are in season now and once again, as every year, I make my grandma’s jelly with local grapes. It’s a simple recipe.
– Schuster Gindin
On Being and Emptiness or There’s a Recipe in Here Somewhere
Of food photos, bok choy kimchi, the Japanese filmmaker Ozu, Count Basie and, oh yeah, a couple of recipes.
– Ambrose Roche
Farm to Table in 12 hours
A first-hand account by a 12-year-old of his initial foray into turkey hunting with a bow and arrow. Then he helps clean the bird, cook it and enjoys the meal. Not squeamish, he’s a pragmatist who doesn’t shy away from the truth about carnivore food sources.
– Patrick Harris, as told to Schuster Gindin
Well-travelled tomatoes and the people who love them
What will we do for a delicious tomato and once we find it how far will we go to make sure we get one every year? Gardeners and eaters alike will appreciate this journey.
– Elizabeth Cinello
A Feast for Fo
od Restrictions: Five Tips
What do you do when five of your eight dinner guests have a total of six different food restrictions, some with multiple restrictions? Here’s how to handle it and triumph.
– Elizabeth Cinello
Mending Ways
Mending was once a part of everyday life. At the Mending Lounge local artists will explore mending through experimentation, innovation and signature styles in this pop-up public event that takes a participatory approach as it aims to bring attention to a fading practice.
– Schuster Gindin
Bitter Almond Cake
Robert Lackie delves into a legacy of memories and recipes and makes use of the dregs of a prolific apricot harvest to produce this aromatic treat.
– Robert Lackie
Lemon Tarts
Feel like something tangy, lemony when the weather heats up? Try these yummy tarts. Also available gluten-free!
– Zena Curwain
Building Planter Boxes: Making a Garden Out of a Garage
A brick garage disintegrates and is replaced by giant planter boxes with their own irrigation system. Here’s how it was done and the delicious produce.
– Schuster Gindin
Gluten-free Lady Fingers or How to Use Up Spare Yolks
One of the by-products of royal icing (when you make four cakes) is a large number of ‘spare’ egg yolks. What to do?
– Zena Curwain
Christmas Fritter Outrage
Baking Christmas cookies is serious business in Italian home kitchens. When a regional recipe is published with controversial ingredients, it causes a stir.
– Angela Muto
Hillcrest Village Fibreworks: Sharing Our Art
A local group of fabric and textile artists get together to show their work and inspire the community to get creative.
– Stephanie Lever
W
ill Rise To Any Occasion
Have you seen those beautiful loaves at the Farmers’ Markets around town? Did you know that there is a no-fail recipe that you can use at home that will produce fresh homemade loaves at a fraction of the price?
– Zena Curwain
Letterpress Birthday Card
Photoshop is my everyday terrain, but an encounter with a small letterpress was the ultimate analog production experience.
– Schuster Gindin
Naan Bread
Enthusiastic bread bakers try using a wok as a tandoor oven.
– Zena Curwain
More Pie
World’s simplest crust, and a find in the freezer give the pie partners a taste of summer.
– Schuster Gindin
Adding a Glow to Winter
Every winter, we make about six batches of Seville Orange Marmalade. It’s a welcome burst of colour at this time of year.
Seville oranges are in stores end of January to mid-February. Recipes and more photos here.
– Zena Curwain
Boxcar Social: building a better bar
What’s more iconic in Toronto than the opening of a new café or bar? What goes into putting something like this together? Especially for young entrepreneurs who are doing all the work themselves?
– Miria Ioannou
New Year’s Snowman
What does it take to enjoy this weather? Grandchildren and a Winnipeg past.
-Photo by Leo Panitch
CAKE
A non-baker gets help with her attempt to produce a worthy birthday cake.
– Mary Li
Chicken Haleem
Chicken Haleem is absolute comfort food – a satisfying and spicy one-dish dinner made with grains, lentils and chicken. The perfect meal on cold winter evenings.
– Schuster Gindin
Pumpkin Pie
Two friends from different culinary traditions wish to learn from each other. The first project is pie. The idea was generated in peach pie season, but by the time we got to it, it had to be pumpkin pie.
Schuster Gindin
Roasted Red Peppers
When you want a taste of summer, defrost a bag, cut the pepper halves into long strips and season with chopped garlic, parsley, and olive oil.
– Elizabeth Cinello
Tomato Sauce
Two friends collaborate in making home-made tomato sauce every September. Four bushels San Marzano tomatoes. Lasts all year.
– Schuster Gindin
A Zen Garden in the Air
A concrete balcony is one of the many blank canvasses that face you when you move into a condo. It’s usually small and stark and aside from putting out a couple of chairs and maybe a small table, your attempt at being creative is limited. Well…,
– Miria Ioannou
Ravioli
Homemade ravioli filled with Swiss chard, garlic, butter and salt. A half-a-day affair.
See the process… – Elizabeth Cinello
Where are you productive tendencies leading you? Tell us about what you’re making.
LIVING TORONTO 