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Tag: sundried tomato

On trend: Feta Fantail Rolls

Feta Fantail Rolls

When I worked (and lived and breathed) in fashion, I was very concerned with trends. Not in a superficial, “I couldn’t possibly wear that skirt, it’s so last season” way, but in a more theoretical one. Where they came from, how they grew, where they were going. Want to know what  you’ll be wearing in a few years? Go stake out a university or college with a fashion program and spend some time student-watching. Rarely will you find a group of people so immersed in the culture of style, so tuned into the times. Believe me- we were doing Granny Chic back when Mary-Kate Olsen was still synonymous with Michelle Tanner. Read more…

Eating in a Winter Wonderland: Triple-Tomato Cabbage and Cannellini Beans

Triple-Tomato Cabbage and Cannellini Beans

In the wee hours of this morning, a simultaneously mundane and exciting event occurred where I love. Mundane to a Canuck like me, but exciting to millions of Londoners who rarely witness such an event. Yup, it snowed. It was just past midnight when Andrew arrived home from a work party; I was asleep, but he saw fit to wake me, knowing that I’d love the sight of huge, fluffy snowflakes being blown horizontally through the village streets by ferocious winds. Read more…

More Med: Baked Feta and Tomatoes with Parsley Hearthbread

baked feta with bread

A recipe for foil-baked feta has been making the internet rounds in the past few weeks. Originally published in Olive magazine, I first saw it at The Kitchn, and later on one of my favourite home and design blogs, At Home At Home. Of course, from the moment I first saw the ingredients in this recipe, I knew I just had to make it. Read more…

A good thing: Stromboli with Pesto and Sundried Tomatoes

stromboli before baking

We eat a lot of pizza around here. I’d say it makes an appearance slightly more often than once a week- maybe once every 6 days? My go-to dough recipe is so quick to put together that it’s become a bit of a fallback. Even if there’s nothing more than a ball of mozarella in the fridge and some passata in the cupboard, we can still manage to rustle up a pretty good pie. Read more…