A donut by any other name, would taste as sweet?

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In his 1604 Ouverture de Cuisine , Lancelot de Casteau offers instructions "pour faire paste de bugnolle ou friture." I've ne...
Posted by : Carolynn McNally
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Dis-moi quelle perdrix tu manges, je te dirai qui tu es

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Manger local, manger bio, manger en saison... ce sont des concepts qui ont toujours été là, sous notre nez, mais qu’on a perdu de vue, ...
Posted by : Emili Bellefleur
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An Afternoon Tea with the Historical Cooking Group

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Yesterday, the Historical Cooking Project catered the McGill University History Department's welcome-back afternoon tea. We had...
Posted by : Carolynn McNally
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As Un-American as Apple Tart

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Apple season has arrived! The air is cool and crisp, the stores have stocked their Halloween supplies, and the price of apples has plummete...
Posted by : Alex Ketchum
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Belgian Ravioli Before a Journey

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I've been particularly drawn to dumplings lately. In Chinese tradition -- at least according to my friend Emilie-Anne, who has spent fa...
Posted by : Kathleen Gudmundsson
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Lancelot de Casteau nous ouvre sa cuisine

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On connaît peu de choses sur le personnage de Lancelot de Casteau, maître cuisinier de trois princes-évêques de Liège. Son réceptaire...
Posted by : Emili Bellefleur
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Top 12 Pellegrino Artusi quotes on cooking, dining and ... life?

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In his "La scienza in cucina e l'arte di mangiare bene" (1891) ,  Pellegrino Artusi includes hundreds of recipes, as well...
Posted by : Emili Bellefleur
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Ghost Acreage for the Chicken of the Sea

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Pears and pumpkins are ripe in the fall. Asparagus is ready in the spring. However, a stroll down the aisles of your local grocer would con...
Posted by : Alex Ketchum
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Castagnaccio - Chestnut Cake

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"For common folk, and for those unafraid of wind, it is a cheap, healthy and nutritious food" - Pellegrino Artusi on chestnu...
Posted by : Kathleen Gudmundsson
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