Overheard: A friend sits in a London café on a Saturday morning in December. She watches as a father and youngish son settle into their chairs. The father sips an Americano, son a frothy hot chocolate. The father opens the Times. “Would you like a bit of the paper?”...

Word on the Street 26/09/10 Word on the Street National Book and Magazine Festival Victoria Park September 26, 2010 11-5 More specifically, at 1:30, under the Flavours of the Maritimes tent, I'll be telling a 'how to write a cookbook' tale. Below, the long version, first published in the Coast, a long, long time ago...

Last Spring I was asked to write a piece for Tidings, the University of King's College alumni magazine. The assignment was broad: write about a food adventure. Every day is a food adventure, from baby food explosions to candlelit sausage stews on the propane stove...

The Bounty clockwise, from left: lisianthus from Maple Grove Greenhouse and Farms, beets, carrots, basil and cherry tomatoes from Glad Gardens Family Farm, Pain au chocolat and those delicious ? jam-filled oversized-french thumbprints from Boulangerie La VendÉenne, and finally, perfect peaches from a nice guy who let me try one first *Every Thursday from 8-noon at...

Beverley Cameron, Susan Sutherland and Sandra Brownlee are sisters. They were raised in a home filled with beauty - on a budget. Their mother, Vivien, made centrepieces from nature. Her dishes sparkled. Pops of colour filled each room, from a simple chair slip-covered in purple corduroy to a lime green, mohair blanket...

Easter Sunday in Sherbrooke village seems like lovely, distant memory. It was warm and sunny. Purple hyacinths dotted the ground. The kids collected eggs in t-shirts. Today, 2 weeks later, it's snowing. I'm going to relive that day through the menu; food has a magical way...

Today I'm making lentil soup - Betsy's lentil soup. As I follow her careful steps, I realize I can now share a little secret...

You're at a wedding. Circle table. Bread's on one side, wine's on the other. Your neighbour is showing signs of H1N1, then sips from what you thought was your wine glass. It's all so stressful. Here's a simple trick to keep everyone in line. Make the...

Where do I begin? My first peanut buster parfait? Bacon drenched in maple syrup? That chocolate covered pretzel? Memories of salty sweetness are dancing in my head. The two are everywhere. I’m gazing through my last copy of gourmet, the august edition, bold and confident (before the magazine folded)...

So, in the end, the aforementioned jelly actually turned from green to rose-quartz pink to amber to rusty red. As the colour changed, so did the flavour. In its raw, green state, quince are eye-wateringly sour. Once clear and red, the jelly is sweet with...