I love food but I love people more. For us, 2012 will be the beginning of a new normal. This year we have been touched by loss, as have peo...

If only one cookie is made in Danish homes at Christmas time it would likely be vaniljekranse . (The English would say vanillakranse . My ...

A few things drew me to the Coconut Lime Clouds in the Holiday issue of the LCBO Food & Drink magazine. First, I love lime. Second, I l...

For today's mid-morning feast I used my homemade bacon jam in a modern day version of smørrebrød, Denmark's open-faced sandwich. A...

Finskbrød is Denmark's version of the Christmas shortbread. One observation of my Scandinavian heritage is that everything tastes bet...

Tonight the executive chef of East & Main Bistro of Wellington, Ontario in Prince Edward County is competing in the regional Gold Meda...

Succulent homemade stew tucked in the freezer in individual portions can save the day when life becomes too hectic. Have you ever had that e...

Curious. I didn't jump into the much coveted Holiday issue of the LCBO Food & Drink magazine like I usually do. Plus 15ºC today li...

Today I think I made my BEST soup ever. The surprise to me is that this is a soup (or at least a variation of it) that I make with some fre...

The much anticipated November/December issue of Ottawa Magazine hit the stands at Brittons in the Glebe today. Inside it's cover is the...

[Photo credit: Sandra Gulland, author] One of my favourite authors, Sandra Gulland , appears to like butternut squash soup. In fact, THIS b...

I feel there is a movement trending to use the technique of grating or shredding in food preparation. Most recently I experienced at least ...

I just saw this tweet this morning: @Natalie MacLean: Ottawa's top wine bar Play is hosting the launch event for my new book Unquenchabl...