Canada 
Alberta 
British Columbia 
Manitoba
New Brunswick 
Newfoundland Labrador 
Nova Scotia 
Ontario 
Prince Edward Island 
Quebec 
Saskatchewan 
United States 
Belgium
France 
Italy 
Switzerland 
Elsewhere
Category: Our Columns
A Pseudo-Fruit named Fig
Botanically speaking, fig is not a real fruit but rather a fleshy-structured inflorescence containing hundreds of tiny crunchy seeds, which becomes edible when ripe. Along with dates, olives and grapes, figs were the most important fruits in the diet of ancient Mediterranean civilizations. In fact, 11,400 year-old figs were found in the Jordan Valley in […]
Gourmet recipes for Thanksgiving
The festival of Thanksgiving dates back to ancient times. It was a celebration of Mother Earth: fertile, abundant, generous – the autumn festival, a celebration of agricultural harvests. Today, the tradition is manly kept alive in the United States (where Thanksgiving day is probably the most important holiday of the year) and in Canada. Apparently […]
Tomatillo, a Little Mexican Tomato
Tomatillo fruit is the main ingredient in Mexican salsa verde and it looks like a cross between a normal green tomato and a ground cherry. This species, like the latter, belongs to the genus ‘physalis’ and its fruit is also covered by a husk that splits open when the fruit becomes ripe.
Okra, veggie exotica
Little is known about its origins, but okra (also known as lady’s fingers or bhindi) was already being cultivated in Egypt during the time of the pharaohs. Today it can be found in almost all tropical and subtropical regions of the world.
Taming the Octopus
Octopuses are molluscs with eight tentacles bearing suction cups, and they live in shallow waters in temperate zones around the world. A mysterious and strange looking animal, the octopus has always fascinated man, who gave it a superhuman size and powers.
Real “minestrone” soup
The “minestrone” that is served in most restaurants, whether Italian or not, is often not the real deal. Because, although the recipe may vary according to the whim of the cook, the seasons and the availability of ingredients, a real minestrone is always thick and always contains either pasta or rice.
It’s time for Flemish Beef Stew
In the fall, we all look forward to old-fashioned but timeless comfort food that is simmered for a long time and leaves a delicious aroma around the house. One such dish is typical to Northern France and Belgium: Flemish Beef Stew.
Barbecue in the slow cooker
The barbecue is gaining an increasingly bad reputation, despite its huge popularity. This is due to the appearance of carcinogenic hydrocarbons on the meat when it is cooked at high temperature, i.e., over 300°C (570°F). The browner and more burnt the meat, the more of these harmful compounds there are.
World Kitchen Garden Day
World Kitchen Garden Day is a celebration that takes place on the fourth Sunday of August every year. It’s an opportunity for people all around the world to gather in their gardens with family, friends and members of their community to celebrate the multiple pleasures and benefits of locally-grown and hand-made foods.
Papal melon
In the large melon family, cantaloupe is probably the most fragrant and sweet. It owes its name to the fact that in 1700, it was cultivated in the gardens of a papal residence in Cantalupo, a village near Rome. In fact, it was first served at the papal table, where it was cut into two […]
A Gourmet Pigment Named “Squid Ink”
“Sepia” or “squid ink” is an opaque liquid secreted by molluscs such as cuttlefish and squid as an act of self-defence. Used as a pigment for wash drawing since ancient times, this product is also employed in cooking to colour foods like Italian squid ink pasta and Japanese “udon” and “soba” noodles.
Fresh peas for the aristocracy
Native to Central Asia, peas were cultivated for a long time only for their dry seeds. It was not until the 17th century that people began to consume the fresh version, but it was so expensive that no one but wealthy aristocrats could afford it.
