The Telegram

There’s a heaviness to the world that I’ve never felt before. Fear, anxiety, that whole ball of wax, just makes me want to retreat to the kitchen and create delicious things to eat. That room of the house has always been my sanctuary. Standing at ...

Easter buffet tables will be heaped high with honey roasted hams, creamy scalloped potatoes, dilly devilled eggs, and heavenly hot cross buns. But don’t stop there. Make a show-stopping dessert that will have everyone so glad they came to your ...

It is 3 p.m. and Chef Anthony McCarthy has begun to build dinner for his busy family. Soon his young sons and wife walk in, shaking off the flakes of a surprise snowfall that has just hit Saskatoon. Chef McCarthy has been at the helm of the ...

If there’s one smell that makes my heart very happy, it’s roast chicken. There is just something so cozy and comfortable about chicken roasting away in the oven. Nostalgia plays a big part, of course. So many Sunday suppers as a child revolved ...

With the bulk of winter behind us, there is still the slog of March to get through and, in my books, it is the toughest month of the year. To cheer myself up, I tend to hit the kitchen for inspiration, tackling recipes that have reputations for ...

If you’re like me, you love a good slice of bread. Slathered with butter, even better. I’m also more likely to hit up my favourite bakeries for their impeccable loaves of all things gluten than to bake bread at home. Don’t get me wrong – I love ...

Chef Jordan Lohneis proudly wears a The Pig and Pantry T-shirt as he stands in his small but mighty kitchen. His craft butchery in Riversdale has been open several months, and Lohneis has taken a few hours out of his day to meet with us, and he ...

With Valentine’s Day upon us, thoughts go to spoiling your sweetheart with all sorts of chocolate concoctions. Candy shops are bursting with pink and red heart-shaped boxed bonbons. Chocolate kisses are wrapped in pink and red foil. Even ...

My Instagram feed is currently flooded with folks frolicking on tropical beaches, and I have to admit I’m a little jealous. Clad in slippers and wool, I stare out onto a snow-covered front yard, and the only things frolicking are the brave ...

To start the year off with something a little different than what we normally eat in landlocked Saskatoon, I cooked up a pot of mussels which had been bathed in chicken broth, a good amount of white wine, and plenty of fresh dill. With a salad ...