Mardi Michels 
I’m always a little hesitant to share foodie discoveries here – you know that feeling of wanting to keep something to yourself – but sometimes you come across something so special that you can’t help but want to share. Case in point, Chatham-Kent, Ontario. Those of you who live in Ontario might be scratching your … Read more
In late September, the world lost a culinary legend in Marcella Hazan. Synonymous with Italian cooking, she “changed the way Americans cook Italian food” according to The New York Times who also declare that her impact “is impossible to overstate.” My good friend Cathy, as a way of remembering the grande dame of Italian cooking, … Read more
This week’s French Fridays with Dorie recipe (Hurry up and Wait Roast Chicken, pp 202-203) is more a technique than a recipe. Dorie follows the lead of Joël Robuchon and suggests roasting the bird at a high temperature (450˚F), starting it on one side, then turning it (on its other side, then on its back) … Read more
We were so fortunate to welcome Shayma Saadat to the Petits Chefs kitchen-lab to lead an (Aushak) Afghan dumpling workshop for them this week. Yes, they are very lucky and yes, I am feeding their dumpling obsession 😉 Shayma, who I met at an adult Afghan dumpling workshop in the spring, is an internationally published … Read more
It’s Hallowe’en week! As someone who grew up in Australia, celebrating Halloween was completely new to me until I moved to Canada. Being an elementary school teacher, of course, Halloween is not easily avoided — my students start thinking about their costumes weeks before the big day! The day itself at school – with haunted … Read more
I’m back again with more thoughts about the Bellini Kitchen Master thermal blender as per my promise last week. Since last week’s post I have been experimenting a little more with the BLM and am definitely learning my way around the machine, experiencing more success and starting to understand the concept of cooking in a … Read more