A foreigner attempts to re-create the flavors of food-crazed Korea and reflects on the meal that started it all. One of the first things my wife and I did after making the joint decision to start a new life in Korea was visit a Korean restaurant in our hometown. We brought along a few adventurous …
It’s countdown time to generous family dinners, brunches, lunches and celebrations with family and friends- but this year, Rose Reisman suggests you follow her Balanced Living tips to avoid having to face any January over-indulgence hangover. A registered nutritionist, cookbook author and follower of her own good advice, Rose Reisman offers us a few choice …
There’s no better way to bid a fond farewell to summer than with an good ole Canadian East coast lobster supper– and no one better to host it than the man Food Trends respectfully calls “Dr. Seafood,” – the knowledgeable and hospitable Patrick McMurray himself. You may have heard of McMurray as that skillful Canadian …
Tofu is unofficially recognized as the spokesperson of vegetarian cuisine. But just what is that stuff? Often described as “bland”, or “tasteless”, tofu is one of the most underestimated foods of our time. Recent vegetarian or vegan converts find comfort in its hearty, meat-like texture. It is difficult to get the flavour of tofu to …
I was a happy user of the 1975 edition of Joy of Cooking. In my restaurant, it was a handy reference for questions about food chemistry and a source of ideas for standard “American” preparations. For a home-oriented cookbook, it had a lot of professional utility. But no good thing goes unimproved. The ’75 edition …