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 …