Ontario meets the Caribbean in this colorful take on a classic Gin & Tonic. Like many other ’twenty-somethings’, I put my time in behind the bar where the tips…
I’ve been learning a lot about za’atar recently, which is appropriate given the title of this website! I first learned of it through a visit to my local middle…
I’ve been thinking a lot recently about comfort food. The term often gets invoked in various, and even competing, contexts – so what, exactly, do we mean by the…
Lahmajoun sometimes gets called ‘Armenian pizza’ or ‘Turkish pizza’ or ‘Lebanese pizza’ or ‘Syrian pizza’ or ‘Arab pizza’, Wikipedia tells me. But, it’s really not pizza. Pizza is a…
I’m from Canada, where ‘grits’ aren’t really a thing, except as the nickname for one of our political parties. But, in the United States, it is a thing, especially in…
Necessity is the mother of creativity. I’ve always been someone who works better under firm deadlines, due dates and commitment – it forces me to get things done that…
There are lots of things in life that I dream about doing. I’ve fought the label at times – because it sometimes gets used to deride those who never…
There are days that are an absolute grind. Social media doesn’t normally show those; or, I don’t normally show those on my social media. It’s not that I’m trying…
Cooking is a protest against specialization. At least that’s the argument that writer Michael Pollan puts forward in his Netflix show Cooked (and, I imagine, in the book of…
Our histories never unfold in isolation. We cannot truly tell what we consider to be our own histories without knowing the other stories. And often we discover that those…
As a parent to four small children (under 10), there is little time for fancy dinners, for multiple courses stretching out into the evening, for over indulging in…
Growing up, one of the rarest (and thus most special) treats that my mom would cook for us kids was chicken hearts. I don’t remember the first time we…