Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
Twas three nights before Christmas and all through the house, not an idea for dinner was thought of until my pal Pete told me he was doing Shepherd’s Pie for his. On a day when Vancouver got walloped with a…
Posted by: Nancy Wu on Sunday, December 21st, 2008
Categories: Guidance | Tags: beef, homemade, meat, Mushrooms, pie, potatoe, recipe, Shepherd's, Vegetables | No Comments »
A few years ago, I added this recipe for cranberry and white chocolate shortbread to my list of cookies I bake every Christmas. This recipe has become a holiday favorite in my house, and will knock the socks off any…
Posted by: Janeen Leynes on Monday, December 15th, 2008
Categories: Guidance | Tags: Christmas, cookie, cranberry, holiday, shortbread | 2 Comments »
Baked Brie has been known to cause at stir at parties, but this brown sugar baked brie is a show stopper. The recipe is very easy, and requires only three ingredients. Every time I make this brie, I wonder how something…
Posted by: Janeen Leynes on Sunday, December 7th, 2008
Categories: Guidance | Tags: baking, brie, cheese, holiday, party | 1 Comment »
I was running through a great recipe from Rouxbe yesterday, Chicken Saltimbocca, and ran into an all too familiar situation. The recipe called for 4oz of white wine which left…well…almost an open full bottle…
Posted by: Steve Mynett on Thursday, November 20th, 2008
Categories: Guidance | Tags: ingredient, liquid, Wine | 8 Comments »
It’s Thanksgiving time again in Canada, and this year I decided to make my own pumpkin pie—from scratch. No canned pumpkin this year! Making a purée from roasted pumpkin is a bit of work, but I hoped it would be…
Posted by: Mark Busse on Sunday, October 12th, 2008
Categories: Guidance | Tags: dessert, pie, pumpkin, pumpkin pie, recipe, thanksgiving | 7 Comments »
As summer 2008 fades, we’ve not slowed in our pursuit of the perfect BBQ. Of course Ben defends the purists’ approach of dry rub and slow smoking, my friend—and fellow foodie—Janice offered a recipe with a…
Posted by: Mark Busse on Thursday, September 11th, 2008
Categories: Guidance | Tags: BBQ, janice, meat, recipe, ribs | No Comments »
I loves me a good documentary, and a friend [cheers JM] pointed me in the direction of a blog that boasts the Best Free Documentaries. In there I found a terrific short film “Decoding Ferran Adria,” hosted by…
Posted by: Mark Busse on Friday, August 29th, 2008
Categories: Guidance | Tags: Anthony-Bourdain, documentary, Ferran Adria | 2 Comments »
As many of you know cooking with fire and beer are 2 of my favourite things, especially when they come together. So I was a little too excited to be asked to judge the Rickard’s Griller of Glory BBQ cook off…
Posted by: Alexa Clark on Thursday, August 21st, 2008
Categories: Guidance | Tags: BBQ, contest | No Comments »
We’ve been eating Zazubean’s chocolate lately here at the office since it’s available at our local coffee shop. Bit pricey for the daily choco-fix, but better than mass-produced chocolate bars that are…
Posted by: Ben Garfinkel on Wednesday, July 2nd, 2008
Categories: Guidance | Tags: chocolate, dessert, single-origin, Theo, Zazubean | No Comments »
I felt like baking yesterday—and I never bake. Anyway, after a quick phone call to Andrea Bellamy for some guidance on how she made her amazing gooey chocolate lava cakes recently, she pointed me in the direction of…
Posted by: Mark Busse on Monday, May 5th, 2008
Categories: Guidance | Tags: cake, Callebaut, chocolate, dessert, molten | No Comments »
We’re welcoming a new contributor to In The Kitchen: Andrea Bellamy. Andrea runs Heavy Petal, a blog devoted to “Gardening: from a west coast urban organic perspective”. The following article is…
Posted by: Andrea Bellamy on Monday, February 18th, 2008
Categories: Guidance | Tags: heavy-petal, how-to-make-quince-jam, quince-jam, quince-jelly | No Comments »
Ah, white truffles. The season will be soon over, but you can still enjoy that intense, indescribably earthy, pungent flavour year-round with this recipe for white truffle gnocchi I nabbed from the chefs at West. I made…
Posted by: Colin Coutts on Monday, January 21st, 2008
Categories: Guidance | Tags: gnocchi, Michel Roux, mushroom, Pasta, recipe, truffle | 2 Comments »
This weekend was cold, wet and lazy as hell. Having a cold with a cough didn’t help. By Saturday afternoon I was totally stir crazy and hungry for something warm and soothing. Something creamy with bacon…
Posted by: Mark Busse on Sunday, January 6th, 2008
Categories: Guidance | Tags: bacon, chowder, corn, recipe, soup | No Comments »
So before we get going on this dish, it should probably be noted that there is some serious heat going into it. But it is a big all-encompassing furnace type of heat that is cut nicely by the cream and lime making it…
Posted by: Kevin Broome on Friday, January 4th, 2008
Categories: Guidance | Tags: italian, Pasta, recipe, sauce | 1 Comment »
Always good for a laugh, everybody’s favourite celebrity chef Anthony Bourdain gives us his advice on how to avoid being treated like leftovers the next time you are out at a nice restaurant in this recent article…
Posted by: Dave Delibato on Friday, December 28th, 2007
Categories: Guidance | Tags: Anthony-Bourdain, article, Maxim | No Comments »