cooking

By Beverly Stephen Just when you think there couldn’t possibly be another way to cook cauliflower along comes Yotam Ottolenghi, the British Israeli chef/author, with a new book, Flavor. Have you ever thought of grating it raw?  Of roasting it in chile butter? If Ottolenghi’s books have anything to say

By Anita Stewart While the world has taught Canadians how to make oatcakes and pasta, pizza and Yorkshire pudding, perfect sushi and great pierogis — while we roast, boil, bake, stir-fry, microwave, pickle, freeze, preserve, pit cook, barbecue, ad infinitum — Canada’s only indigenous cooking method is that of the

  Interview by Everett Potter The writer Alexander Lobrano has lived in Paris for three decades and his latest book, Hungry for France, is a culinary love letter to his adopted country. It’s much more than a logical follow up to his earlier book, Hungry for Paris (which was just