What is so darned appealing about whole cinnamon sticks? We’re not talking about the red-hot, brown colored powder you find littering coffee condiment counters, or the mysterious throat-burning flavor that haunts candies, drinks, and ready-to-eat pastries. No, this is an investigation of the true spice, the classic spice, the flaky, copper quills that have fueled […]
A rich, filling dish that almost recalls pea soup. It’s the oregano, bay leaf, and caper garnish that imbue it with classic Mediterranean flavours.
The spices used in this recipe can be found in a great number of rice pilafs with meat from Turkey to India. This combination of flavours was propagated by the Persians and can be further enriched with saffron, turmeric, rose petals, mastic, or long pepper. If you have leftovers, you can use them to make […]
A recipe that can be prepared with many varieties of mushrooms or other vegetables. Can be served hot or warm with mezzes, or as a side dish.
There’s a spice hiding out in many Quebec pantries which has always played a major role in its history and culinary culture: cinnamon. We may hate it or love it – but do we really even know what it is? What if we told you that the product which you buy from the supermarket that […]
This drink is made with Roselle flowers. It is best served chilled, with ice and you can even add a little bit of rum to spike it. In Trinidad, it became a Christmas drink by default, because it is at that time of year that we harvest the pods from the plant.
Warm, sunny weather is now assured in Montreal, so my thoughts have naturally turned to ways of spending as much time outdoors as possible. Walking around and lounging in the sun has its advantages, as well as its documented disadvantages. However, for me to maximise the pleasure I derive from not putting on a coat […]