Tag Results

The Sunday Sauce: Neapolitan Ragu & Braciole

From noble stock? Not I. But I’m comforted personally by the notion we’re all dirt-digging peasants with appetites base and common. After all, many of the world’s proudest culinary traditions came into being as…

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Posted by: on Saturday, September 10th, 2011
Categories: Guidance | Tags: , , , , , , , , , , , | 12 Comments »

Cooking Class with Chef Romy

“If anyone serves you risotto in a ring mold, get up and leave.” That was just one of the little tidbits of advice we were treated to when Andrea M and I ventured into Cookshop for a Spanish Cooking class with Chef…

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Posted by: on Tuesday, July 14th, 2009
Categories: Guidance | Tags: , , , , , , , , , , , , , | 8 Comments »

Summer Risotto

Sure there are those packets of ready made risotto but nothing beats making it from scratch yourself. Fellow Foodists Colin has written about his Best Risotto Ever (and the amended New Best Risotto Ever), and I revisited…

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Posted by: on Monday, June 22nd, 2009
Categories: Guidance | Tags: , , , , , , | 6 Comments »

The Great Bucatini Adventure

Following my previous article on Terroni and the search for Vancouver restaurants that served bucatini all’amatriciana, my husband decided to make it himself. Joseph found two key ingredients at the Granville Island…

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Posted by: on Sunday, March 22nd, 2009
Categories: Guidance | Tags: , , , , , , , , , , , , , , , , , , , | 12 Comments »

Tomato poached eggs on truffled polenta cakes

Lately we’ve been doing all our entertaining over brunch. I think mostly because it’s with couples who also have young kids and this way we can see them, and Lila can play with them. And when I say play, I…

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Posted by: on Tuesday, February 3rd, 2009
Categories: Guidance | Tags: , , , , , | 4 Comments »