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.
Pad Thai is one of those dishes that I have tried and tried to recreate, but have rarely had much luck with. Even in restaurants here, it’s usually not that great. You realize this especially if you’ve been…
Posted by: Denise Boyle on Wednesday, June 13th, 2007
Categories: Guidance | Tags: pad-thai, recipe, Street Food, thai, Travel, Vegetarian | 15 Comments »
We all know that part of the fun of cooking is being creative – substituting ingredients in your favourite recipes, improving on the original, or in some cases creating a whole new dish in the process. However,…
Posted by: Denise Boyle on Monday, April 9th, 2007
Categories: Guidance | Tags: Breakfast, french-toast, recipe, vegan, Vegetarian | 6 Comments »
There are a lot of options when considering what to make for Easter Dinner. You could have Ham. You could have Lamb. You could even have Spam. We have Easter Bunny Pie. If you’ve ever made a chicken pie, this is…
Posted by: Alexa Clark on Friday, April 6th, 2007
Categories: Guidance | Tags: easter, easter-bunny, Meats, rabbit-pie, recipe | 2 Comments »
Ben and I were honoured to be asked to co-host the Northern Voice blogging conference with our friends Boris Mann, Robert Scales and Jer Thorp. We made a killer salad, cooked delicious pasta, roasted veggies and salmon…
Posted by: Mark Busse on Saturday, February 24th, 2007
Categories: Meditations | Tags: Nothern Voice, Pasta, Puttanesca, recipe | 8 Comments »
This is a very simple but tasty pasta dish. The fresh tomato adds a brilliantly refreshing contrast to the richer tastes of the sausage and fennel. Cubing the cheese rather than grating it on top was inspired by a snack…
Posted by: Kevin Broome on Monday, February 12th, 2007
Categories: Meditations | Tags: italian, Pasta, recipe, Sauces | 1 Comment »
Rouxbe.com connects professional chefs with home cooks: people who love food and are looking to expand their culinary repertoire and improve their skills in the kitchen by serving up online instructional cooking videos…
Posted by: Mark Busse on Friday, January 19th, 2007
Categories: Guidance | Tags: instruction, recipe, rouxbe, website | No Comments »
When it’s late at night, freezing rain, and you’re hungry for Pho, it’s time to raid the pantry and whip together Faux Pho Bo. This version of the now-ubiquitous Vietnamese soup is as easy as boiling…
Posted by: Alexa Clark on Monday, January 15th, 2007
Categories: Guidance | Tags: Pho, recipe, soup, Vietnamese | 6 Comments »
Often I’m found inventing recipes that keep me guessing, but few times are they good enough to test among an audience; Christmas eve showed up and decades of family history was turned upside-down with a…
Posted by: Stephanie Co & Todd Smith on Tuesday, January 9th, 2007
Categories: Meditations | Tags: appetizer, experiment, recipe | No Comments »
Long before the In the Kitchen blog existed, there was Betty Fuller and her ground (beef)-breaking alternatives to your typical holiday fare. We have all studied her methods (Ben more so than the rest of us) and admire…
Posted by: Kevin Broome on Friday, December 22nd, 2006
Categories: Meditations | Tags: beef, Betty Fuller, cookbook, holiday, recipe | No Comments »
I’ve never been a big fan of stuffing — soggy old bread with some celery and raisins baked in the turkey cavity? Ick. So I was quite thrilled to discover this recipe in Bon Appétit a few years ago. It now…
Posted by: Erin Kampf on Tuesday, December 12th, 2006
Categories: Guidance | Tags: Bon Appetit, Christmas, country, recipe, stuffing, thanksgiving, tradition | No Comments »
With the weather turning colder and the snow starting to blow about, it’s time to whip up a batch of French Onion Soup to warm the soul. Serves 4-6 as an appetizer or 2 as a meal.
Posted by: Alexa Clark on Monday, December 4th, 2006
Categories: Meditations | Tags: french, recipe, soup | 2 Comments »
Who would ever think you might tire of a freezer full of smoked salmon? Um, well, it’s started to happen, friends. Crackers and smoked salmon, fusilli with smoked salmon cream, more crackers and smoked salmon, and…
Posted by: Colin Coutts on Tuesday, November 28th, 2006
Categories: Guidance | Tags: appetizer, canapes, recipe, salmon, Seafood | No Comments »
It was a dark and rainy Friday night. The Industrial Brand crew was meeting at Mark’s for an indulgent feast of Moules Normandes and homemade Cassoulet. Mike, our intern, was in charge of dessert. Somewhat new to…
Posted by: Kevin Broome on Monday, November 20th, 2006
Categories: Guidance | Tags: dessert, lemon, meringue, recipe, secret | 12 Comments »
This classic celebrity recipe is an oldie – literally. Ingredients 1 large Roast of beef 1 small Roast of beef Instructions Take the two roasts and put them in the oven. When the little one burns, the big one is…
Posted by: Mark Busse on Tuesday, November 14th, 2006
Categories: Meditations | Tags: beef, Gracie Allen, meat, recipe, roast | No Comments »
Are you tired of eating turkey sandwiches for the entire week after Thanksgiving? Yes, you are. Well, there’s a better way to dispose of the beast, my friend: the answer is creamed turkey.
Posted by: Colin Coutts on Friday, October 13th, 2006
Categories: Meditations | Tags: creamed turkey, meat, recipe, thanksgiving, turkey | 1 Comment »