"The Globe and Mail" news and stories

by Monika Bartyzel, Posted Oct 16th 2009 @ 12:00PM

Okanagan wine grapes. Photo: iwona_kellie, Flickr

• Mark McEwan goes against the grain with his new, huge luxury food market in North Toronto, reorganizing classic layouts and ignoring economic concerns.
• Le Migneron Charlevoix cheese is a classic Quebec fromage that offers "a creamy, umami fullness."
• The Globe and Mail's Chris Johns and Alexandra Gill write about the pros and cons of now defunct Gourmet magazine.
• Okanagan Valley was busy with vino harvest time over Canadian Thanksgiving, and wine writer Beppi Crosariol joined in on the action.
• Sisters Julie Albert and Lisa Gnat didn't let a no from the publishing house stop them: They self-published their new book "Bite Me" and got the attention of book giant Indigo.

Filed under: In Sixty Seconds

by Monika Bartyzel, Posted Sep 11th 2009 @ 12:00PM

Green and red crab apples. Photo: Pink Sherbet Photography, Flickr.

• Chef Normand Laprise writes about the health perks, versatility and deliciousness of apples, and offers a recipe for Geneva Apple Puree.
  
• Canada's Le Mamirolle uses a French process to create a strong cheese with a sweet and salty taste for fromage fiends.
• Toronto's Pico serves "bipolar" cooking on the whole, but boasts an exceptional brunch.
  
• Sweet dining spots across Canada are experimenting with fancy versions of the classic marshmallow -- from pumpkin flavors to gelatin-free concoctions -- and offering up refined s'mores.
• As fall approaches, there are five things to add to your pantry: spelt, icewine jelly, matcha tea, spicy chocolate and barbecue sauce.
• Fish continue to suffer as we delight in all things from the sea. Now a new study says our obsession with omega-3 fatty acids could bring on "a forage fish wipeout."
• If done right, corn dogs can be a perfect party treat.

Filed under: In Sixty Seconds

by Monika Bartyzel, Posted Aug 7th 2009 @ 12:00PM

Earl Grey teabag. Photo: House of Sims, Flickr

• Could the Earl Grey MarTEAni become the next classic cocktail?
  
• In honor of "Julie & Julia," a look into the culinary highlights and lowlights of ten culinary films.
• Move over, haggis! A Glasgow restaurant claims to have invented chicken tikka masala, and the city wants to make it a local delicacy.
• Leftover sirloin steak? Turn it into part of a tasty salad.
• If looking for wine off the beaten path, investigate quirky LCBO selections such as Vignamaggio Suhaili Syrah 2006, Puglia, Italy and Concha Y Toro Winemaker's Lot No. 11 Riesling 2007, Chile.
• Vancouver's Le Crocodile offers the classic French cooking many restaurants have left behind.
• Backyard barbecues don't have to entail mountainous piles of food; they can be enjoyed bite-sized.
• A dish to "encapsulate the best of British cooking": summer pudding.
• Summer means fresh salads, but are the fast-food versions from spots like Swiss Chalet and Pizza Hut actually healthy?

Filed under: In Sixty Seconds

by Monika Bartyzel, Posted Jul 3rd 2009 @ 12:00PM

Rose salt. Photo: seesternrea, Flickr

• Professionals, history and calculators, oh my! Here is just about everything you could ever want to know about salt.
• Chef Rob Feenie shares a recipe for Baked Marinated Sake and Soy Sablefish, Asparagus and Soybean Salad and Tomato-Caper Jam.
• Dishing on local delights, from Halifax's tiny lobsters to Calgary's sausages.
• Author Michael Steinberger talks about the changing face of French food.
• Tempt with tequila, or catch a video about the celebrity tequila trend.
• The fickleness and fabulousness of fresh basil.
• The delicious brew Innis & Gunn is so popular in Canada that there's a special "Canadian Cask" edition.
  
• The ash rind and sweet flavor of Grey Owl Cheese make it a "showstopper."
  
• A picnic menu perfect for summer.

Filed under: In Sixty Seconds

by Monika Bartyzel, Posted May 29th 2009 @ 12:00PM

• Foods like fiddlehead ferns and ramps may be farmers market favorites, but too much foraging carries a big environmental price tag.
• Japadog is a Vancouver street food experience created to transcend the city's strict street vendor laws.
• Some suggestions for making a charcuterie platter for home entertainment.
• Globe wine expert Beppi Crosariol hunts down trendy bottles of wine for the younger generation.
• Don't soil the soil: That stuff in the garden is a lot more than just dirt. According to one gardener, it's "the critical backbone of the garden."
• A look at Romelia, a richly flavored mixed-rind goat's milk cheese.
• Poached eggs, stir-fried shrimp and cheese are even better when paired with asparagus.
  
• Mark Bittman's Flexitarian diet encourages folks to avoid animal products, processed foods and simple carbs before 6 p.m.
• How to make a Thai Rye, a tasty cocktail that won even Jean-Georges' stamp of approval.
• Raw seal heart is a traditional Inuit food -- and is also known as "the caviar of the north."
• Take matcha out of the tea cup with a recipe for Strawberries with Jellilfied Matcha.

Filed under: In Sixty Seconds