In the July August Issue
Feeding People
The sweet, earthy fresh taste of asparagus pairs well with all those other spring flavours, chives, radishes, fresh peas as well as lemon, garlic and eggs
I was about eight years old when I started serving tea within arm’s reach of a coffin.
I’ll never forget the first time I made pumpkin spice muffins. I was eleven years old, living in rural Nova Scotia, and my aunt was visiting from Toronto for the summer.
My anticipation was building. The haphazard pile of pots and pans along with the assorted splatters and spills that had recently invaded my kitchen had been miraculously tamed
Slow-cooked braised meats are the centrepiece of the Italian autumn harvest table. Especially rabbit.
The year is 2019. Probably. Time loses its meaning rather quickly in university.
