Food Journal
It’s a cutting board maker’s dream come true…….
We’re thrilled to have a vintage Hole Slab Long board featured on the cover of the June Food & Wine, and we’re re-issuing the Hole Slab in Canadian maple to celebrate. Before we made the boards in walnut, we made
It’s a cutting board maker’s dream come true…….
We’re thrilled to have a vintage Hole Slab Long board featured on the cover of the June Food & Wine, and we’re re-issuing the Hole Slab in Canadian maple to celebrate. Before we made the boards in walnut, we made
What’s on your Table? // Karen Anderson 05.13.2013
We’re obsessed with the tools found in a kitchen, and the interesting stories behind them. We’ll be diving into the collections of our colleagues, our first is Karen Anderson from Calgary Food Tours. Here are the things we found on
What’s on your Table? // Karen Anderson 05.13.2013
We’re obsessed with the tools found in a kitchen, and the interesting stories behind them. We’ll be diving into the collections of our colleagues, our first is Karen Anderson from Calgary Food Tours. Here are the things we found on
Apertivo Thursday // Prawns & Chermoula
Chermoula is best known as a Moroccan marinade typically for fish or seafood. It reminds me of chimichurri sauce — with it’s fresh herb and garlic content – however not as tangy as chimichurri and calls for cilantro in place
Apertivo Thursday // Prawns & Chermoula
Chermoula is best known as a Moroccan marinade typically for fish or seafood. It reminds me of chimichurri sauce — with it’s fresh herb and garlic content – however not as tangy as chimichurri and calls for cilantro in place
‘Get out of my kitchen’ #1 // Parts & Labour, Toronto 01.26.2013
The talented Chef Matthew Matheson at Parts & Labour, located in Parkdale, Toronto. Send us your ‘Get out of my kitchen’ shots to mail (at) onourtable.ca
‘Get out of my kitchen’ #1 // Parts & Labour, Toronto 01.26.2013
The talented Chef Matthew Matheson at Parts & Labour, located in Parkdale, Toronto. Send us your ‘Get out of my kitchen’ shots to mail (at) onourtable.ca
Tuesday words to eat by // Tina Faiz on Corso32′s Chocolate Torta
Valentine’s Day has come and gone, and thankfully so. See, I’ve learned there are two types of people in the world: those who love Valentine’s Day — with its clichés of hearts, roses, cupids and cute cards — and those who
Tuesday words to eat by // Tina Faiz on Corso32′s Chocolate Torta
Valentine’s Day has come and gone, and thankfully so. See, I’ve learned there are two types of people in the world: those who love Valentine’s Day — with its clichés of hearts, roses, cupids and cute cards — and those who
Recipe Monday // Ricotta Cheese
The first time I tasted homemade ricotta was about 20 years ago when I worked at a small Italian restaurant. The texture was creamy and the flavour delicate and slightly sour. It was so comforting and simple. The chef took
Recipe Monday // Ricotta Cheese
The first time I tasted homemade ricotta was about 20 years ago when I worked at a small Italian restaurant. The texture was creamy and the flavour delicate and slightly sour. It was so comforting and simple. The chef took
OnOurTable Recipe // January Bliss Bars
These granola bars are like a dream come true. Everything I love, pecans, coconut and chocolate surrounded by healthful ingredients: chia seeds, coconut oil and wheat germ. Some of these ingredients might seem a bit expensive, but consider the cost
OnOurTable Recipe // January Bliss Bars
These granola bars are like a dream come true. Everything I love, pecans, coconut and chocolate surrounded by healthful ingredients: chia seeds, coconut oil and wheat germ. Some of these ingredients might seem a bit expensive, but consider the cost
OnOurTable Holiday Recipe #5 // Cornmeal Currant Biscotti
These are so buttery and crisp and with a hint of sweet, they are perfect for dunking in coffee or Vin Santo. Package some up in clear cellophane bags for gift giving or keep them in a cookie jar
OnOurTable Holiday Recipe #5 // Cornmeal Currant Biscotti
These are so buttery and crisp and with a hint of sweet, they are perfect for dunking in coffee or Vin Santo. Package some up in clear cellophane bags for gift giving or keep them in a cookie jar
OnOurTable Holiday Recipe #4 // Cranberry Cherry Sauce
I think I was well into my twenties before I realized it was possible to make cranberry sauce out of actual cranberries and not just buy it in a can. Since then, I don’t think I’ve made the same recipe
OnOurTable Holiday Recipe #4 // Cranberry Cherry Sauce
I think I was well into my twenties before I realized it was possible to make cranberry sauce out of actual cranberries and not just buy it in a can. Since then, I don’t think I’ve made the same recipe
OnOurTable Holiday Recipe #3 // Chocolate Pear Scones
What is it about pear and chocolate? These two flavours are amazing together. Sometimes for a quick dessert, I serve pieces of really good dark chocolate and sliced pears. These chocolate pear scones would be perfect to serve on Christmas
OnOurTable Holiday Recipe #3 // Chocolate Pear Scones
What is it about pear and chocolate? These two flavours are amazing together. Sometimes for a quick dessert, I serve pieces of really good dark chocolate and sliced pears. These chocolate pear scones would be perfect to serve on Christmas