Food and Drink

A spice-roasted mix of black and green varieties makes a tasty appy or snack

How to make your vinaigrette go together like oil and vinegar

In the kitchens I worked in when I started my cooking career 30-plus years ago, turmeric was considered the poor man’s saffron. It was a spice that could turn foods a striking yellow-orange colour, as saffron does, but at a fraction of the cost.

Fruit native to Mediterranean region has starring role in martinis and other cocktails

Three ways to add zest to wiener-and-bun combo: Asian, Canadian and Chicago style

Dear Eric: What is freekeh? How do you cook it? Mary Freekeh, pronounced “freek-kah,” and also spelled frikeh, fireek and farik, is a cereal grain made by roasting and cracking immature and soft green wheat.

I use phyllo pastry in many ways, but if I could only choose two recipes to make with it, one would definitely have be halibut baked in phyllo. The other would be spanakopita, a Greek-style creation with a spinach and feta filling.

Canadians are a pretty obedient bunch when it comes to eating what the government says we should be eating. Over the last three decades, we’ve upped our intake of fruits and vegetables while reducing fat and dairy.

East Coast mollusk a quick and easy culinary treat — just don’t overcook them

For years, I thought capers were a curious food. I did not know exactly what they were and how we started eating them; I simply knew they could add a lot of flavour to a range of dishes. Are they a seed, a berry or something else, I wondered.