With the Times of India Film Awards coming to town this week, now is the perfect time to share the spice-rich cuisine I had the good fortune to experience while visiting the historic and opulent region of “The Golden Triangle” of Rajasthan, India last month.
Nathan shares Chinese potsticker recipes that he used to help prepare with his dad and now shares with his niece and nephew.
Sunday marks Chinese New Year and the beginning of the Year of the Snake. It’s also called the Lunar New Year and is considered the beginning of spring, or the Spring Festival.
Whatever name you call it, the highlights of the two-week festival are the numerous culinary banquets that bring family and friends together to celebrate the Chinese calendar’s most important event.Read More
Here are seven wonderful and simple soup recipes by Vancouver chefs, starting with my mother’s shredded chicken and ginger congee, which is ultimately my favourite comfort soup.Read More
One of my favourite parts of the festive season is the glorious array of sweets and desserts that are offered at the end of the sumptuous holiday meal.
As a young child I always marvelled that wonderful scene in the beloved 1951 production of A Christmas Carol (with Alastair Sim, of course), when Mrs. Crachit brings to the dining table a flaming plum pudding. “Wow, a flaming cake”, I thought to myself, “how cool is that?”Read More
Caviar has always been considered a luxury treat. Ancient Persians believed caviar had healing properties. Ancient Roman and Greek fishermen had a ready supply of caviar, but it was still a delicacy for the very rich and powerful, considered to be a gift worthy of a king. King Edward II of England took this to heart and made it law that all caviar was to be given to him. Czar Nicolas II of Russia was more benevolent, allowing fishermen to pay their taxes in caviar.Read More