canadian cuisine
-
Your Pancakes Need Apple Cider Syrup
Apple cider syrup is the dirty martini of pancake syrups. Pure maple syrup may be the delicate, classic choice, but there’s a certain kind of wayward satisfaction when you make a syrup out of something intended for drinking. This technique is dead simple, cheaper than real maple syrup, and gives you the concentrated snap of…
-
You Should Bake the Biscuit Scraps With Your Biscuits
Southern cooks — or, more accurately, Southern eaters — have a lot of opinions about a lot of foods. Even if you don’t make the grits, fish, or beans, you probably have thoughts about how they should be prepared. Biscuits are particularly good at generating debate — even something as simple as the shape can…
-
You Should Make This Two-Ingredient Cheesy Pasta Sauce
I am old enough to remember when sun-dried tomatoes first fell out of fashion. They were everywhere: in savoury pastries, grilled chicken pasta dishes, mashed into cheese spreads, and then — suddenly — they were gone, gauche, unwelcome.
-
This Two-Ingredient Maple Cream Cheese Is Basically Frosting
Perhaps it is my age or perhaps it is the fact that I am a creature of habit — the habits may be chaotic but they are habits nonetheless — but I have been having a heck of a time getting back into my groove after a uniquely chaotic first week of March. A few…