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![Sure, Canadians baked a lot of bread during the pandemic. But in Newfoundland, people were looking for the perfect scalloped potato recipe. The cheesiest of side dishes is also one of the easiest to prepare, and is always a crowd-pleaser.]()
Move over mashed - Newfoundlanders cheese the day with pandemic-inspired interest in scalloped potatoes
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Cook this: Kadoo borani — braised pumpkin with yogurt dressing — from Parwana
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![Butternut squash is a versatile option, and it was one of the most-searched food trends over the past year, with Newfoundlanders most interested in finding recipes to use the veggie.]()
Butternut squash one of most searched food trends on East Coast in 2020
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During a pandemic, butter makes it better: Sales spike, and 'it's not just about baking'
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![Pizza has transformed itself from Italian street food to an international symbol of comfort food.]()
FOLLOW A FOODIE: The comforts of the Mediterranean diet
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'Connecting the dots': Nik Sharma's The Flavor Equation delves into the science of cooking
Cook this: Roasted cauliflower in turmeric kefir from The Flavor Equation
Our cookbook of the week is The Flavor Equation by Nik Sharma. Over the next three days, we’ll feature more recipes from the book and an interview with the author. An especially welcome quality in January, Nik Sharma ...
'Such a richness': In the kitchen with former refugees
The scent of freshly nixtamalized masa fills Yasmen De Leon with joy. Washed, boiled, soaked overnight in an alkaline solution, drained and washed again, nixtamalization transforms maize into hominy, which can then be stone-ground to make masa. The ...
'One bean, one mouthful': Chef Marianna Leivaditaki on the beauty of gigantes and her Greek island home
Our cookbook of the week is Aegean by London-based chef Marianna Leivaditaki. To try a recipe from the book, check out: Baked potatoes stuffed with shrimp and smoked salmon mayonnaise ; beet salad with yogurt, carob ...
FOLLOW A FOODIE: Marching to a new beet
Join Mark DeWolf, SaltWire Network's creative director of food and drink, in our Follow A Foodie newsletter as he follows his taste buds across the East Coast. Subscribe here. In 2021 we’ll continue to eat more ...
Cook this: Giant beans with celery and smoked pork belly from Aegean
Our cookbook of the week is Aegean by London-based chef Marianna Leivaditaki. Tomorrow, we’ll feature an interview with the author. To try another recipe from the book, check out: Baked potatoes stuffed with shrimp and ...
Food: Tomato and white bean soup with sausage and kale
The first week of January is always a bit of a slog. The holiday excitement has long passed, and the shortbread tin is empty. Perhaps the only thing that remains of the Christmas tree is a faint layer of glitter on the carpet, but you don’t have ...
MARK DEWOLF: Marching to a new beet
The days of beets coming only in pickled form have long since passed. A mere decade ago, beet and feta salad was as ubiquitous as charcuterie boards are now on fine dining menus but the sweet, earthy flavours of beets are capable of so much more. ...
Cook this: Beet salad with yogurt, carob molasses and almonds from Aegean
Our cookbook of the week is Aegean by London-based chef Marianna Leivaditaki. Over the next two days, we’ll feature another recipe from the book and an interview with the author. To try another recipe from the book, check ...
Cook this: Baked potatoes stuffed with shrimp and smoked salmon mayonnaise from Aegean
Our cookbook of the week is Aegean by London-based chef Marianna Leivaditaki. Over the next three days, we’ll feature more recipes from the book and an interview with the author. Marianna Leivaditaki’s late mother Nancy caused a ...
FOLLOW A FOODIE: Waste not, want not
Join Mark DeWolf, SaltWire Network's creative director of food and drink, in our Follow A Foodie newsletter as he follows his taste buds across the East Coast. Subscribe here. I do not foresee eating less in 2021, but I ...
