In the recently released cookbook by Nicki Sizemore called Fresh Flavors for the Slow Cooker: Reinvent the Slow-Cooked Meal; 77 Mouthwatering Recipes, I learned a technique that has changed how I will forever cook fish. It's almost idiot-proof, meaning you might never overcook … [Read more...] about Perfect Fish in a Slow Cooker or Instant Pot: Like Sous Vide Without the Plastic
Everything Else
Coronavirus in Montreal: A Diary, Part 1
A week ago I was making dinner with my friend. Slow-roasted salmon with citrus and avocado from Samrin Nosrat's Salt Fat Acid Heat. We broke out a bottle of gorgeous rosé from Tuscany that made me think of raspberries and summer sunshine. That was a week ago. Now, I've been … [Read more...] about Coronavirus in Montreal: A Diary, Part 1
How to Support Local Food Businesses: Shop Local as the Expo Manger Santé Goes Online Mar. 20 – May 3, 2020
Not just restaurants have taken a hit recently because of COVID-19 and social distancing. Local food product companies are suffering, too. That's why this morning on Global Montreal I talked about how a lot of them who'd planned to be at the cancelled Expo Manger Santé et Vivre … [Read more...] about How to Support Local Food Businesses: Shop Local as the Expo Manger Santé Goes Online Mar. 20 – May 3, 2020
Quarantine Cooking: Plant-Based and Non-Plant Based Pantry Staples from Beans to Quinoa to Sustainable Tuna
Even in self-isolation or for anyone practicing social distancing not feeling like heading to the grocery store, you're never exactly totally isolated or stuck with nothing but that bag of rice you bought ages ago. But if you don't feel like going out, don't have time for a … [Read more...] about Quarantine Cooking: Plant-Based and Non-Plant Based Pantry Staples from Beans to Quinoa to Sustainable Tuna
Okunomatsu Sparkling Japanese Sake
What do I love about sake? I've been thinking about this a lot, and I think it's the fact that it's relatively low acid compared to wine. That comes across beautifully in sparkling sake. But just like sparkling wine, sparkling sake can be fermented junk drenched in sugar to mask … [Read more...] about Okunomatsu Sparkling Japanese Sake
What’s Left at Montreal en Lumière
Week Two of the Montreal Highlights Festival (everyone still seems to call it Montreal en Lumière, even anglophones) means more dinners and lunches. If you missed out on last week and the cheese fest and the Nuit Gourmande, that's okay! There are tons of opportunities for great … [Read more...] about What’s Left at Montreal en Lumière
What to Do and Eat at Nuit Gourmande
I woke up this morning at 4:30am realizing tonight is the Nuit Gourmande and I hadn't made plans! This used to not be a big deal, becuase the Nuit Gourmande, the foodie night of Montreal en Lumière festival, was not a big deal. Nuit Blanche, whicih happens NEXT Saturday, is … [Read more...] about What to Do and Eat at Nuit Gourmande
Montreal en Lumière 2020: The Best Restaurants or “Finest Tables” at the Highlights Festival
I was overwhelmed. Like the loose, winding and overly dramatic plot line of Cable Girls, the website for this year's Montreal en Lumiere makes me want to close my computer and read a book. It's just too much, from the growing hordes of restaurants inviting guest chefs and … [Read more...] about Montreal en Lumière 2020: The Best Restaurants or “Finest Tables” at the Highlights Festival
Tastes Like Gentrification: My 10-Year Story on Low-Income Residents in PSC as Told Through Tacos
My latest food article in the Montreal Gazette was about gentrification in the southwest neighbourhood of Pointe-Saint-Charles in Montreal as told through its changing restaurant scene, from blue plate specials to tacos. What I didn't get to include were some of the … [Read more...] about Tastes Like Gentrification: My 10-Year Story on Low-Income Residents in PSC as Told Through Tacos
Dear Chefs: A Tiny Bit of Gluten is Too Much Gluten
This is an actual conversation I had with a chef recently. He's very nice and he'd gone out of his way to make a soup recipe that I'd written up for a magazine, but had never been able to try because it contained flour and butter. So he made a version with cornstarch and oil, … [Read more...] about Dear Chefs: A Tiny Bit of Gluten is Too Much Gluten