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“Good things come in threes” goes the old adage. So what do you get when you add a crunchy, chewy base to an unctuous middle and top it all off with a crisp chocolate coating? Do the math and you find a Nanaimo bar in your hand.
Marc Bourg is pacing around my kitchen like an expectant father. “Is the cast iron skillet ready? Is the oven preheated?”
Scan the shelves of any gourmet shop and you’ll find a plethora of honeys. Ranging in colour from pale yellow to a deep amber hue, they often hail from exotic locations like Corsica or Provence not our own backyard. Miels d’Anicet is liquid Canadian gold.
The clamshell-shaped dainty, admired for its texture and subtle sweetness, is filled with ricotta and named for its overlapping layers of paper-thin pastry.
FROM THE ARCHIVE: Don’t be surprised to find pig’s ears, partridge, and/or duck testicles in this, the epitome of French comfort food.
The Toronto-born chef concocting culinary experiments as head of the fermentation laboratory.
Canadian chip companies adding crunch to the country’s snacking landscape.
In Japan, the most exquisite fate for a Hachiya is to be hand-dried, wherein it transforms into a delicacy known as a hoshigaki.
In the small town of Gragnano, Italy, members of the Zampino family are custodians of a nation’s pasta tradition.
