Food and Drink

If you think you've done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey.

Much as I love mashed white potatoes, my favourite "potato" is the sweet variety. I've been cooking and eating sweet potatoes as long as I can remember.

TORONTO - An increase in gluten-free cuisine that has fabulous flavour is going to be a big trend in 2013. Quince and cauliflower should be on your radar, along with finger limes and such delicacies as octopus and grits.

Everybody loves French onion soup, and with good reason.

The beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner.

Are you a celebrity watcher? A magazine clipper? A list maker, supplement taker, whole grains baker? No matter what kind of person you are, there's a new diet cookbook to help lay the foundation for that inevitable New Year's resolution.

The first time I had to test a recipe for steamed fish was back in the '80s, when I was working in the test kitchen at Gourmet magazine. And truthfully, the very idea seemed preposterous. Steaming anything over water had always struck me as boring.

If ever a food needed a brand overhaul, it is salt cod. Because nothing about that name inspires cravings. It actually sounds like something you spread on an icy walkway to keep people from slipping.

TORONTO - A New Year's Eve spread can mean many different culinary flavours and textures, which can leave hosts who want to provide the perfect pairing of wine and food scratching their heads in puzzlement.

Time is running short for special holiday dinners, so I made this one effortlessly delicious to help you squeeze it in.