Articles in feature
Today’s the last day of February, which so happens to be the last day of the Vancouver Olympics, so what better thing to do than to go for dim sum. I figured that I may …
Chef Racha Bassoul is a unique personality in the local restaurant scene.
Apart from the obvious (like most cities, the Big Croissant doesn’t have many female chefs) she’s self-taught and kept her eye on the prize …
No, that’s not a Ziploc container of glomerular filtrate (you crazy wonk): it’s actually clarified quail broth, or what I like to refer to as “freshly-squeezed” quail juice.
Clarification of stock into consommé has been around since …
It’s Superbowl Sunday today (Superbowl XLIV I think) and while people like my friend and former boss Wayne are busy gearing up for serious pigskin entertainment in front of a large screen, I’m sitting here …
When I first launched this blog, the first image I posted was a screen capture from the Simpsons episode “Lisa on Ice” (2F05), where Kearney and Dolph spoof the Newton MessagePad’s much-maligned handwriting capabilities.
I bring …
My friend Amy is a real culinary bada$$.
Amy is a great chef with endless creativity who performs exceptionally well under pressure: we’re talking about a woman who’s more than held her own on the line in some of the …
