Sliced Green TomatoesPreserving Summer’s Latecomers 

by Elizabeth Cinello

Forlorn, hopelessly hanging on, budding too late to reach their full glory, tarty green tomatoes are the latecomers of summer. Packed with promise, they usually wind up on the compost heap of autumn. This year our rainy Ontario summer will produce a bountiful harvest of firm, green, blemished tomatoes. All is not lost... More





Mushrooms Like Paper-Thin Memories

by Giulia De Gasperi


Evenings on Prince Edward Island already smell like autumn. On the boardwalk at the end of each day the air is crisp, and the wind caresses your face in anticipation of long sleeves and steaming mugs of chamomile tea and honey. More






It's Pomodoro Time

It's Pomodoro Time

by Luigi Palazzini


Every year for the past 32 years of marital bliss (I had to say that for the obvious reasons) on Labour Day weekend, my in-laws have made the succo di pomodoro. We can call it a number of things: "succo, salsa, conserva," or sauce in English. But never, and I mean never, call it "GRAVY!" With all due respect to our American cousins, gravy is what you put on turkey, roast beef, and hot chicken sandwiches – not on any kind of pasta...  More

The Culinary Word on the Street

The Culinary Word on the Street

by Tania Zampini


“Street Food” is a buzzword that has taken over North American urban settings in the past five years. Every city claims trendsetter status, but few remember that behind every food truck – and its chef – is the legacy of a cross-cultural inheritance.

In Italy, the only thing older than “street food” is a homemade meal. And in Italy, despite every stereotype surrounding the rhythm of daily life...  More




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