Gunnar Blodgett
Gremolata, a blend of lemon, parsley and garlic, lends freshness and colour to rich braised dishes such as osso buco
In the late nineteenth century, French novelist Marcel Proust participated in an exercise which could be thought of as the Facebook of its era
Maven has a Latin accent this issue, enjoying wines from Spain and Brazil
Over 50 years ago, Canadian scientists working at Agriculture and Agri-Food Canada’s Lacombe Research Centre developed the Lacombe pig
Hand made pasta with Daniel Costa of Corso 32 and Christopher Hyde, Bar Bricco
A few trends noted: less Asian on the list this year but we remain loyal to our pho; cauliflower is the new kale; and we love our sweets — there were more nominations for cookies than anything else. But, we noticed that several came from the same addresses 😉