There are so many new and promising restaurants, but for us visitors, so little time, writes Peter Hum of the Ottawa Citizen.
https://montrealgazette.com/life/food/five-great-new-restos-ottawa-writer-spoils-himself-in-montreal
“Cook like a farmer, with the seasons as your guide,” writes cookbook author Michael Smith.
Skinny or stubby, it’s the flavour and colour that makes the carrot a winner in cooking.
You won't find any day-old doughnuts at Homer's, and you would even be hard-pressed to find one that's more than an hour old.
https://montrealgazette.com/news/local-news/homers-draws-dohnut-devotees
"Start by planting what you love to eat," says cookbook author Rosie Daykin.
This is an example of Prince Edward Island chef Michael Smith’s dishes that combine meat and vegetables.
The salad from Reem Assil's Arabiyya: Recipes from the Life of an Arab in Diaspora is forgiving, she says.
The 127,000-square-foot urban greenhouse in Marché Central is bursting with cucumbers and peppers, and is its most efficient yet.
On a game night, Yves Lowe and his staff of 100 cooks will prepare "3,000 covers," chef-speak for 3,000 dishes.