Recipes

Putting things by

By Mary Bailey. We discover it’s way more fun to have a canning bee than to go it alone in your kitchen. We met one Sunday last fall, upstairs in the airy prep kitchen at Culina Millcreek — Culina founder Brad Lazarenko, Cindy Lazarenko (Lilge) with her girls Reese and Laine; Kirstin Kotelko, along with …



Harvest Recipes

The morns 
 are meeker 
than they were, The nuts are getting brown; The berry’s cheek is plumper, The rose is out of town. The maple wears a gayer scarf, The field a scarlet gown. Lest I should be old-fashioned, I’ll put a trinket on. — Emily Dickinson It may be September, but we are …



A recipe for Indulgence

Slow Food Edmonton’s Indulgence a Canadian epic of food and wine is about the chefs who want to work with farmers and the farmers who want to supply them. You’d think that would be easy, right? Not so fast. Take the status quo: restaurants require a steady supply, delivered to their loading dock on a …



The campaign for aperitivos

Call it cinq a sept, or the cocktail hour – it’s the perfect time to have an aperitivo, Italian for drinks after work. It’s the time to shift gears, by marking the end of work and the start of the evening. The ideal drink to have is an aperitivo, lighter in alcohol, often with a …



The Breadstick

One of the first food things you notice in northern Italy is the long, skinny, crisp breadstick, found on every restaurant table, upright on coffee bars, in bakeries. Grocery stores have several styles arrayed in boxes, in plastic bags, and loose, wrapped in paper or ribbon. There are gourmet breadsticks, artisan breadsticks, breadsticks with fennel …



Ways to Eat Rice and Potatoes

by Mary Bailey Cilantro Risotto This recipe was inspired by a recipe for bacon-wrapped Maine monkfish stuffed with lobster and avocado from the Boulevard Cookbook (Ten Speed Press). In that recipe you butterfly a monkfish, stuff it with chunks of lobster and silky avocado, wrap the whole thing in salty streaky bacon, brown, then roast …