TRENDING NOW | While we’re not about to completely write off the orange jack-o‘-lantern as the most recognizable symbol for Halloween, we have noticed that pink pumpkins in a variety of permutations are popping up everywhere. Read more
SAVE TIME | Pomegranates are everywhere in supermarkets right now, and maybe you’ve been eyeing them with reluctance because you hate the thought of picking and plucking at the hundreds of juice-wrapped kernels (anywhere from 200 to 1,400 per pomegranate) nestled inside the fruit’s fleshy membrane housed in a rosy-red case.
Fret not. Here’s a little tip on how to deseed a pomegranate in fewer than two minutes. We picked up it from a friend who picked it up from a chef at Rambagh Palace, “the jewel of Jaipur,” in western India—how exotic is that! Read more
EASY & ICONIC | Just when I’d thought there couldn’t possibly be another dessert recipe out there that was both dead easy—as in taking no time to make—and iconic—as in representing the absolute apex of a particular type of sweet—I run into Richard Sax’s indulgent chocolate cloud cake, a flourless treat so rich and satisfying that serious chocoholics will have little trouble choosing between it and sex. Read more
SALE ALERT | (25-10-2013) If there were such a thing as ceramic arts royalty in Canada, Wayne Ngan, just named the recipient of the 2013 British Columbia Creative Achievement Award of Distinction, would be considered a crowned head. Not that the much-honoured Ngan, who for the past several decades has lived and worked on coolly bohemian Hornby Island, would remotely approve of the moniker. He’s way too humble—not to mention too busy firing beautiful presentation pots in the Sung-dynasty-inspired kiln in his studio, or casting large-scale bronze sculptures in China—to spend time thinking about things like that. Read more