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| Columns by our National Food & Dining Editor, Anne Garber, plus internationally acclaimed food stylists, chefs, cookbook authors and journalists. Recipes, too! |
 
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BBQ, Part 1: Fong on Food: Home on the (outdoor) range...it's barbecue season! *
Naturally enough, Dad took on the role of cave man, tending the grill. Most men have traditionally viewed red meat as having more charisma than vegetables. Thus the typical male swagger around the yard with a beer and a spear!
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Cranberries Bring Splendour Into Your Kitchen *
Some ways to try cranberries, their health benefits...and recipes!
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Fish from the North: Arctic Char *
One variety of fish that is starting to turn up more often on restaurant menus and in seafood shops is the Arctic char.
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Fong on Food: Chinese New Year's Symbolic Foods *
Author: by Nathan Fong
This Chinese New Year is the Year of the Sheep.
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Fong on Food: Gobbling up for Thanksgiving *
Thanksgiving is undeniably my most favourite holiday meal. For some it's Christmas and for others it's Easter, but there's something special about seeing the bounty of year's harvest end with a glorious meal of thanks.
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Fong on Food: Happy Holiday Hors d'oeuvres ****
ISBN:0811826627
Author:Joyce Goldstein
Publisher:Chronicle, CDN$ 39.20; USD $24.50
Holiday shopping traffic has you in a panic, the kids have to get to the school concert, your endless gift list has to be checked and shopped. And...what are you going to serve your guests?
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Fong on Food: Home on the (outdoor) range Part 2, Barbecue Recipes *
Part two. For last week's story, see BBQ part one.
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Fong on Food: I Scream for Ice Cream! *
The original ices are thought to have been snow, flavoured with fruit
juices; certainly in the fourth century BC the Romans were eating ices of
this type at their banquets.
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Garber Gastronomic: All things Chocolate *
From the 1993 archives: Try as I might, I can't resist the sweet stuff, especially the gods' own food, chocolate.
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Garber Gastronomic: Back to school with healthy snacks *
It may seem still too early in the summer to do back-to-school food shopping...No, wait! I take that back. Back-to-school specials have been running in everything from office and stationery supply stores to drugstores and supermarkets since the beginning of July.
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Garber Gastronomic: Fondue and fondue pots *
The idea of dipping food morsels on sticks into boiling liquid is not limited to one geographic area or ethnic cuisine. The Swiss have their raclette, the Chinese their hot pot, and -- of course -- the French have their fondue.
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Garber Gastronomic: Frozen desserts and ice cream *
With the warm weather, well and truly upon us, here's Anne Garber's key to all things ice cream-y, a guide she likes to call a short "glace-ary" of terms...
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Garber Gastronomic: Ice Cream II *
Here are my are the simplest possible ice cream recipes...
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Garber Gastronomic: Improve your cooking skills *
By special request from international food expert, Irving Glassner...ever consider improving your culinary skills? Of course you have, or why else would you be reading this?
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Garber Gastronomic: New Ideas for Leftover Turkey *
At any festive meal -- regardless of how many (or few) people you cook for -- it seems there's always leftover turkey.
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Garber Gastronomic: The real skinny on critics: How we do what we do...and why *
Food writers and restaurant critics like me (and my evalu8.org colleagues) are frequently asked how we weigh the merits of the places we review.
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Garber Gastronomic: Treats Without Allergies *
Restructed diet? No reason to swear off the sweets now!
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Garber Gastronomic: Valentines treats to make and give *
Evalu8.org's own Senior Food Editor, Anne Garber, takes you on an online tour of what's hot and what's not, this Valentine's Day. 
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Garber Gastronomic: Wish you were summering in France? Dijon Mustard can cut it! *
Nothing says "summer" like the heavenly aromas that drift off the grill on a hot day.
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Lobsters, Clams, Codfish amid hodge-podge and Ristafel *
From the Vikings and swells of Newport to the brave and battered fishermen of Gloucester, the maple-sugar and pine country of Maine, the "together feel" of Nova Scotia, the pristineness of Prince Edward Island we journeyed. . .
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Lobsters, Maple Syrup and Clams-with-Bellies *
Marty Martindale reveals how North American's NorthEast used two cultures and gifts found toward developing unique food styles.
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Rainy Day Comfort Food *
When you live in Vancouver or anywhere in the Pacific Northwest, sure-as-shootin' if it's sunny today, it could be raining tomorrow!
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Stephanie Yuen's Asian Palate: Cookbooks for cooks *
With Christmas just around the corner, holiday shopping for those who love food and wine should be easier, since selections this year are plentiful.
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Stephanie Yuen's Asian Palate: Romancing in a different mood *
The usually quiet February is not so quiet anymore this year -- thanks to Chinese New Year and the two Valentines. Two, you say? Read on...
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Bocuse D’or's Canadian selection competition -- the good, the bad and the downright ugly ** 1/2
Stephanie Yuen discovers that the Bocuse D’or's Canadian selection competition is a mixed palate of "good intentions."
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Fong on Food: Back to School Culinary Anxieties *
Nathan Fong offers cures for lunchroom anxiety...
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Fong on Food: Easter Foods *
Nathan Fong takes us on a tour of the simple -- yet satisfying -- special food dishes that say "Easter."
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Fong on Food: Ice Cream for Everyone! *
Here's is Nathan's round-up of some of the best Ice Cream sources in the Lower Mainland...
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Fong on Food: Nathan's Sandwich Recipe Choices *
Nathan Fong reveals some interesting vegetarian variations on the classic sandwich.
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Fong on Food: Sandwiches, Part 1 *
Nathan Fong extolls the virtues of sandwiches...
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Garber Gastronomic: Back to School Dining at Home and Away - Part 1 *
Kids at college -- or on their own for the first time -- need guidance in the kitchen. Here’s the first of two columns on back-to-school cookery. This week, the spotlight is on a great cookbook for college kids.
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Garber Gastronomic: Back to School Foods and Lunches at Home, Recipes - Part 2 *
Now that you've equipped your roving student's larder, there are a few recipes he or she can try for popular comfort foods.
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Hugh Johnson's Pocket Wine Book 2002 *
ISBN: 1840004436
Author: Hugh Johnson
Publisher: Mitchell Beazley, $21.95
Hugh Johnson is famous for recommending the world’s coolest wine
scoring system, which starts with a sniff (his minimum score) and runs the gamut right up to "the whole vineyard." Our wine editor Cy Jamison reviews...
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St. Patrick and a wee nip of the uisce beatha *
St. Paddy was a missionary soul in Ireland at a time when prohibitionists and puritan zealots had not been heard from. The early clerics of Ireland took what they wanted from the church -- which was...certainly not abstention from drink.
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Stephanie Yuen's Asian Palate: Dijon Mustard and more *
Food writer and self-confessed "food adventurer" Stephanie Yuen talks about her awakening about the many uses of mustard -- and her transition into the world of Maille specialty products and European mustards.
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Summer Bites: Fong on Food: Farmers' markets and a bit of Duqqa! *
A couple of weeks back, I was making my usual hurried shopping rounds through the East Vancouver Farmers' Market and I came unexpectedly across my columnist colleague-and-friend Don Genova in a modest make-shift stall. What could a food journalist be selling?
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Valentine's Day: When a rose by any name is not enough *
Author: by Cy Jamison
Valentine's Day: While it's easy enough to find a chocolate-flavoured wine to match the truffles, it's more difficult to match a wine to your bouquet of roses.
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Wine Notes: Canadian Wine for Dummies *
Cy takes us on a "tour" of a good wine-buying book, and offers his picks of the season...
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Wines of California ** 1/2
ISBN:0571190308
Author:Stephen Brook
Publisher:Mitchell Beazley, $21.95
Stephen Brook’s guide to California wines is meticulous in its 198-page rating of the leading producers, but the book is neither as critical, nor as comprehensive, as it needs to be.
Buy this book from Powell's:
The Wines of California
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