Keeping the Memory of a Canadian Tradition 1919 – 2009

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Lifestyles

Eating Fruit in the Workplace Present Many Benefits

Food News

Rose Reisman: Stop tossing honey when it crystallizes— try this hack instead

Recipes

Quite the catch: Mouth-watering baked trout with chili sauce

Lifestyles

More Canadians Are Buying Groceries Online

Food

COOKING ON DEADLINE: Classic Deviled Eggs

Food

Elevate your chicken wings with a homemade teriyaki sauce

Food News

Rose Reisman: For fresh bread, the freezer is your best friend

Food

As winter cold rages on, baked pasta makes for perfect cheesy comfort food

Food News

Masters of craft: why old-time trades are all the rage

Food News

Montreal’s Oreo cookie plant prepares to shut its doors after drawn-out closing

Recent Posts

Eating Fruit in the Workplace Present Many Benefits

Maintaining the productivity and wellbeing of the workforce is one of the biggest challenges many businesses face. Creating a healthy, happy workforce can require a complex mix of employee incentives, flexible working schemes, ongoing training and development, and even then, there are still no guarantees. If the...

Rose Reisman: Stop tossing honey when it crystallizes— try this hack instead

The Problem: You’re baking or cooking and you need honey, but it’s crystallized and lumpy. The Hack: Salvage this natural sugar and prevent the crystallization from happening with these tips: To de-crystallize honey: Place the jar of honey in a pot of water on the stove and heat gently, stirring the honey...

Quite the catch: Mouth-watering baked trout with chili sauce

Elevate trout with a simple sauce made with sriracha and garlic. Prep: 5 minutes Cook: 20 minutes Serves 2 Ingredients 1 lbs piece of trout 1 tsp Sriracha 1 garlic clove, minced 1/4 tsp dried parsley 1/4 tsp Dijon mustard 1/8 tsp sweet paprika cracked black pepper Instructions Preheat oven to 325F. Grease a baking...

More Canadians Are Buying Groceries Online

The Internet has allowed for a boom in online marketplaces, and the past twenty years have seen a seismic shift in shopping habits. More and more Canadians are buying everything from books and laptops to cars and furniture online, and as the convenience of shopping online and home delivery shape consumers’...

COOKING ON DEADLINE: Classic Deviled Eggs

Deviled eggs know no single season or demographic. They are blissfully democratic appetizers. In the same category as pigs in a blanket: everyone is happy to see them, sophisticated people shed their cool. You can’t be annoyed when there are deviled eggs around; it would be like being irritated in the presence...

Elevate your chicken wings with a homemade teriyaki sauce

Make your favourite wings in the oven with this crispy recipe for baked teriyaki chicken wings made with baking powder and a homemade teriyaki sauce. Prep: 10 minutes Cook: 40 minutes Serves: 8 Ingredients 1 Tbsp canola oil 2 kg / 4.4 lbs split chicken wings 2 tbsp baking powder For teriyaki sauce: 1 cup […]

Rose Reisman: For fresh bread, the freezer is your best friend

The Problem: There’s nothing better than eating fresh bread, right out of the bakery’s oven. After the first day, the taste and texture begins declining rapidly. How can you hold onto that freshness for longer? The Hack: You can have fresh bread whenever you like by freezing it the right way. Tossing your leftover...

As winter cold rages on, baked pasta makes for perfect cheesy comfort food

Italian sausage and pepper baked pasta is the perfect cheesy comfort food for the winter. Prep: 5 minutes Cook: 30 minutes Serves: 4-6 servings Ingredients: 454g pkg. rigatoni pasta 1 tsp olive oil 2 hot Italian sausage links, thinly sliced 2 bell peppers, sliced 1/2 tsp hot chili flakes 2 3/4 cup or 680-ml can...

Masters of craft: why old-time trades are all the rage

Every three weeks, a full animal from North Vancouver’s Blue Goose Cattle Company arrives at Sebastian Cortez’s artisan butcher shop. That’s the way he likes it. “From the nose to the tail,” said Cortez. “Certified organic beef.” Cortez was once a chef in Toronto, working for Jaime Kennedy, but the...

Montreal’s Oreo cookie plant prepares to shut its doors after drawn-out closing

MONTREAL — There was a time when the whole neighbourhood surrounding an east-end Montreal bakery would smell like baking Oreos. But that era comes to an end this month when snack-maker Mondelez International closes its Montreal factory for good. Union spokesman Pierre Grenier says many of the factory’s 454...