I've been working my way through cookbook author Becky Selengut's updated "Good Fish," which has some extra recipes including this one for lingcod with citrus and arbequina olives. I use Pacific cod for this recipe instead of lingcod, but it's also sustainable and is actually … [Read more...] about My Favourite Sustainable Fish Recipe for Spring: Pacific Cod with Citrus and Arbequina Olives from “Good Fish”
Gluten-Free & Dairy-Free
Chinese New Year, Feb. 11-17, 2021: Recipes and History
Nine years ago, I wrote an article called "Sleep Together and Have Sons: Celebrating Chinese New Year with Sex and Dumplings" for Maisonneuve Magazine's blog, back when I was an intern there. It's a catchy title and I remember researching this history of jiaozi and long-life … [Read more...] about Chinese New Year, Feb. 11-17, 2021: Recipes and History
White Chocolate and Almond Shortbread Cookies
You don't need an excuse for cookies, but I had one. These white chocolate and almond shortbread cookies were the perfect apology cookie for my downstairs neighbours, whose lives I disturb regularly by jumping on my floor during climbing workouts. Really, it's Block Shop's … [Read more...] about White Chocolate and Almond Shortbread Cookies
The Ultimate Pantry Tomato Sauce From “Quarantine Cooking”
This multi-pot tomato sauce recipe might be a little early for those thinking they'll get a multi-cooker or Instant Pot for Christmas, but if you've got one of those from last year, or have a pressure cooker or slow-cooker (come on, you probably have a pot if you're reading … [Read more...] about The Ultimate Pantry Tomato Sauce From “Quarantine Cooking”
Turmeric-Sage Rice with Pickled Kale Stems
"Yellow is my favourite rice!" said my brother as I lifted the cover of the rice cooker to reveal a turmeric-tinged batch of Basmati. "It's seriously just turmeric and rice," I said, but it did look good. Sometimes it takes a brother to point out how delicious a colour can … [Read more...] about Turmeric-Sage Rice with Pickled Kale Stems
A Long Lost Email, Memories of Southeast Asia and A Recipe for Malaysian Sambol
The last thing I expected while hunting through my gmail for the spicy sambol recipe from a cooking class I took in Penang, Malaysia five or so years ago was a chain of messages sent to a good climbing friend who'd travelled a similar path through Southeast Asia a few years … [Read more...] about A Long Lost Email, Memories of Southeast Asia and A Recipe for Malaysian Sambol
“I Went Through Quarantine and All I Got Was This Homemade Miso” (plus a recipe for my version sweet miso eggplant)
I realized, looking back through my food photos from the past six months, that the only recipes I took pictures of during Covid quarantine are ones I developed for ALIVE magazine and DELICIOUS LIVING. That's a good 20 or 25 recipes, but still, that's it – except for a lone bowl … [Read more...] about “I Went Through Quarantine and All I Got Was This Homemade Miso” (plus a recipe for my version sweet miso eggplant)
Spice-Rubbed Salmon on the Barbecue with Grilled Zucchini
I'm a little embarrassed to admit that I'd never cooked a large fillet of fish on the barbecue. Never once have I done the traditional cedar plank salmon or even a large fillet en papillote (in parchment paper). But then I realized all I needed to do was put a big slab of … [Read more...] about Spice-Rubbed Salmon on the Barbecue with Grilled Zucchini
Sweet Miso Eggplant and Rice Noodles
I have a new favourite recipe. It's for pretty much any vegetable cooked in a mixture of sweet white miso, vegan fish sauce (or real fish sauce, or soy sauce) and enough water to make a paste. I use my homemade miso (the recipe was a mix of the one in Miso, Tempeh, Natto … [Read more...] about Sweet Miso Eggplant and Rice Noodles
Black Chickpeas: Kala Chana and What to Do With Them
Have you ever heard of black chickpeas? They're completely natural. There's no squid ink involved. And they're a bit of a misnomer. They're actually naturally dark brown (not black) on the outside and yellow like regular chickpeas on the inside. And they have a slightly nuttier … [Read more...] about Black Chickpeas: Kala Chana and What to Do With Them