When it comes to pesto, my mom was an early adopter — it became popular outside of Italy in the eighties and nineties. We craved her spaghetti with pesto, She kept large pots of sweet-smelling basil on the balcony and whipped up Genovese style pesto, adding garlic, olive oil, pine nuts and plenty of Parmesan….
Giardiniera – A Center Stage Condiment
Does the prospect of winning excite you? What do you think of the Donald telling Americans that he’s going to make them win so much they’ll tire of winning? Check out his shenanigans. And speaking of winning, I’m so excited. I recently won a draw! I got a brand spanking new cookbook called Batch, and it’s opening my…
Wild Cod with Chimichurri in a Hurry
It took just a few minutes to select the wild cod at La Poissonnerie Du Marché Atwater, no time at all to whisk it into the oven and seconds to make the Chimichurri in a Hurry. That’s what I call a main dish with slow-cooked taste and fast food timing. Wild Cod with Chimichurri 2-3 lbs wild…
Best-Ever Grainy Mustard
Suddenly, inspiration has arrived in the form of a magazine. Unsolicited, it slipped in with today’s mail. There was nothing edible on the cover, just a pale pink, painted pumpkin vase, holding multi-coloured roses. At first, the pressure to subscribe was laughable, with another pitch every few pages. Then the tables turned. The fashion photos…