We asked the 2013 Gold Medal Plates contenders to take a moment and think about…
The Tomato Staff
If anyone should know how to make a good Quebec fudge, it’s Madame Benoit. As…
I’m no Shaolin monk that can pluck mosquitoes out of the air, but I can use chopsticks
By Judy Schultz. Comes our antipodean autumn and these islands, both South and North, are…
As we leave unusually frigid Kelowna after the Canadian Culinary Championships (CCC), I’m thinking about…
We know that vegetable oils such as canola and olive oil are heart healthier than…
Wine tastings happenings & events Icelandic chef Hákon Már Örvarsson joins chef Shonn Oborowsky for…
By Lisa Vaughn We left for New York right after our massive Boxing Day family…
By Jonathan Hiltz. Over the last few decades, marijuana has been called everything from the…
By Anne DesBrisay. Next time you find yourself thirsty in the Nation’s Capital you might…
By Tina Faiz. One snowy afternoon in early March, I came home after school itching…
By Mary Bailey. Our Easter menu incorporated a local ham, seasonal veg and make-ahead dishes.…
2007 Medrano Estate Malbec, Mendoza Argentina Inexpensive Malbec from Argentina can suffer from heavy tasting,…
We love his humour, his candour and energy and point of view, his professional skills…
The kitchen is the heart of the home Built a new kitchen lately? Proud of…
2 lb Brussels sprouts, quartered 1 T canola oil sea salt and freshly ground black…
Tracy Zizek, Café de Ville Tracy served the cake with a lavender-scented honey drizzle; it’s…