A currant affair

A currant affair

It’s taken more than 30 years to make my first summer pudding. I first tasted this classic British dessert at a Mississauga dinner party. Though the ingredient list is absurdly simple — a bucket of currants and other summer berries, sugar and sliced white bread — the result is an impressive red mound oozing rich, … Continue reading

Do you caravanserai?

Do you caravanserai?

    We were on our way to the Zein-o-Din caravanserai for the night, the Iranian equivalent of a stagecoach inn, a place to rest, dine and break up the long trek through the desert. Unlike travellers traversing the Silk Road centuries ago, when the inn was built, we arrived by bus instead of by camel. But we did see a few of the shaggy long-legged beasts in … Continue reading

Jazzed in Yazd

Jazzed in Yazd

  We pulled into the large parking lot in front of Tehran’s imposing central station with more than an hour to spare before our evening train. Posters of ayatollahs Khomeini, (left), who died in 1989, and Khamenei looked down on us benevolently. Inside, chaos reigned as families began or ended their New Year journey in Tehran. So many women wore … Continue reading

Use your (veggie) noodle

Use your (veggie) noodle

Oodles of new vegetable noodles added a splash of colour to the recent Canadian Produce Marketing Association expo in Toronto, highlighting one of the summer’s top food trends. “Foodles (‘fun noodles’) are one of the hottest-selling items we’ve ever launched,” says Noel Brigido, vice president of Mississauga produce processor Freshline Foods, whose packaged veggie noodles are … Continue reading

Tehran for a day

Tehran for a day

  “So who had friends and family tell them not to come to Iran because it’s too dangerous?” our guide Mahdi asked. All 11 of us put up our hands. Yet in my years of travel in foreign countries, I’ve never felt safer or more welcome. Perhaps it was his time in the military during … Continue reading

Bring on Ontario asparagus!

Bring on Ontario asparagus!

Now that warmer weather may finally be here to stay, the Ontario asparagus crop can really get moving. Along with the always welcome and delicious green stalks, keep your eyes peeled for the Purple Passion variety. These firm, juicy burgundy stalks, common in Europe, are sweeter than traditional green asparagus and maintain their deep colour when roasted or … Continue reading

Well Come to Iran

Well Come to Iran

After months of anticipation and fussing over what to pack, March 23 arrived. Off to Iran for a G Adventures tour. Air France made the first leg a delight with an upgrade to their luxurious business class, where foie gras and Daniel Boulud’s salmon with fennel, chickpeas and sumac awaited for dinner. After a movie or … Continue reading

Love a lime for Cinco de Mayo

Love a lime for Cinco de Mayo

All the world loves a lime, despite its mouth-puckering punch. India highlights its extreme acidity in a spicy, garlicky pickle, Peru’s ceviche “cooks” raw fish in lime juice, while Florida’s marble-sized key limes shine in a sweet custard pie, to name a few famous creations. Though the round, seedless, thin-skinned limes we buy from Mexico … Continue reading

It’s alive!

It’s alive!

One of the hottest trends in the produce world is fresh, local and alive! Living lettuce – a bouquet of one or more salad varieties with roots attached – is flourishing in supermarkets large and small, wrapped in a clear plastic sleeve or encased in a clamshell. Though the concept isn’t new, advances in technology … Continue reading

Napa Sojourn

Napa Sojourn

Napa Valley residents can afford to be smug. The weather is gorgeous, you can live in a cottage with a rosemary hedge and a lemon tree out front, cycle past world-famous vineyards and sip fairy-tale pumpkin soup. An hour’s drive across the Golden Gate bridge from San Francisco, Napa is also the perfect place for a … Continue reading