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![Arguably the best Tempranillo-based wines come from Rioja in Northeastern Spain, where it is prized as an accompaniment to a wide range of dishes. Photo: Rioja DOCa]()
MARK DEWOLF: Sommelier-inspired recipes for the Spanish table
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COVID can disrupt taste and smell; two chefs are helping people find joy in food again
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Kohlman: Smoked salmon and cream cheese waffles make a delightful savoury brunch
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Cook this: Home-style egg foo yung with curry gravy from Vegetarian Chinese Soul Food
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![Judy Loo sells her produce at a farmers' market recently. Loo, a farmer at family-owned Springwillow Farm in Kensington, P.E.I., says a UN conference she attended on agricultural diversity and sustainability opened her eyes to food waste in Canada.]()
Don't judge a squash by its shape: How Atlantic Canadians are finding new ways to use ugly veggies and funky-looking fruit
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![Julia Somer-Ives, from Port Williams, N.S., has transitioned to 100 per cent plant-based diet. She enjoys introducing her family to new flavours and tastes.]()
Ditch the meat: A look at the health, environmental impacts of moving towards plant-based diets, and what you should watch out for
Cook this: Balsamic-glazed rack of lamb with pistachio mint pesto from Cooking Meat
Our cookbook of the week is Cooking Meat by Toronto butcher Peter Sanagan. Tomorrow, we’ll feature an interview with the author . To try another recipe from the book, check out: Roasted leg of lamb with ...
MARK DEWOLF: Recipes created to match your glass of Cabernet Sauvignon
Cabernet Sauvignon is the world’s most popular red wine. The wines made from this grape vine originating in France are known for their richness, deep fruit concentration and tannic backbone. They are generally full-bodied and can be quite ...
'Opération Fromage': French monks manage to sell more than two tons of lockdown cheese in 24 hours
Saddled with 4,000 wheels of surplus cheese, French monks tried pleading with their cows to produce less milk. When that didn’t work, they turned to the internet. Locked down in the abbey’s cellar in Côte d’Or, France, more than two metric tons ...
Cook this: Pork tenderloin stuffed with radicchio and gorgonzola, from Cooking Meat
Our cookbook of the week is Cooking Meat by Toronto butcher Peter Sanagan. 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 out: ...
Cook this: Roasted leg of lamb with tzatziki from Cooking Meat
Our cookbook of the week is Cooking Meat by Toronto butcher Peter Sanagan. Over the next three days, we’ll feature more recipes from the book and an interview with the author. Lean, flavourful and tender, a bone-in leg of lamb is ...
These Easter eggs don't come in a shell
Josh Tetrick knows firsthand how eager Canadians were for the arrival of a plant-based egg. From the moment word spread that they were making an egg from a plant, the co-founder and CEO of San Francisco-based food startup Eat Just, Inc. started ...
FOLLOW A FOODIE: Flavour-full plant-based dishes for the ravenous vegetarian
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. Vegan and vegetarian fare is not “just ...
Jake Cohen's recipe for a pandemic Passover
Our cookbook of the week is Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch by Jake Cohen. To try a recipe from the book, check out: Smoky devilled eggs , roasted chicken matzo ball soup and ...
MARK DEWOLF: Cook up a plant-based feast, with vegan wine choices for the table
Has there been a cultural shift? There was a time when plant-based diets were equated to veganism on the periphery of food culture. Over the last decade, the concept of eating plant-based diets has expanded from animal activism to healthy eating ...
Cook this: Macaroon brownies from Jew-ish
Our cookbook of the week is Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch by Jake Cohen. Tomorrow, we’ll feature an interview with the author. To try another recipe from the book, check out: Smoky devilled ...
