Custom seasoning will spice up your food

Spice blends! No, I’m not just talking about the upcoming Posh-less Spice Girls reunion tour. I’m talking about making your own ginger, (not-so-) scary, baby (-portion), posh (/cheap) and, um, sporty (?) custom mix of spices to use in your cooking. After all, you’ve probably got an assortment of orphan jars in your pantry. The time More...

by SLPundit | Published 4 days ago
By SLPundit On Tuesday, October 16th, 2018
0 Comments

Old Fashioneds are the new fashion in cocktails

By Christine SismondoSpecial to the Star Tues., Oct. 16, 2018 Although we don’t have any official numbers, many, many bartenders in Toronto will tell you the same story — the Old Fashioned is More...

By SLPundit On Tuesday, October 16th, 2018
0 Comments

Hamilton food entrepreneurs behind La Dee Da dish on the secret of their sauce

Three Hamilton women searching for a new path in life threw themselves into a vegan and sugar-free sauce company that is gaining the attention of national retailers and one of Canada’s best-known business More...

By SLPundit On Monday, October 15th, 2018
0 Comments

Brussel sprouts add bite to lentils and rice

Brussels Sprouts and Lentil Rice 1/4 cup (60 mL) olive oil 1 cup (215 g) Puy lentils, rinsed and drained 2 cups (500 mL) chicken broth 1 1/2 cups (375 mL) strained tomatoes 1 tsp (5 mL) dried oregano 1 tsp More...

By SLPundit On Monday, October 15th, 2018
0 Comments

This Merlot will make you look like a wine boss. Yes, Merlot

When it’s on you to choose the wine, and you want to really look like a wine boss, here’s what you do. You skip the big-ticket bottles such as Amarone and Napa Cabernet, which are tried and true but More...

By SLPundit On Sunday, October 14th, 2018
0 Comments

This slow-cooked pork and cabbage tastes even better the next day

Slow Cooker Pork and Cabbage 1 tbsp cornstarch 1/4 cup (60 mL) soy sauce 1/4 cup (60 mL) hoisin sauce 2 tbsp (30 mL) rice vinegar 2 tbsp (30 mL) Worcestershire sauce 1 tsp (5 mL) toasted sesame oil 4 green onions, More...

By SLPundit On Friday, October 12th, 2018
0 Comments

Coq au vin makes the most of simple ingredients

Preparation: 30 minutes Cooking: 1 hour 30 minutes Marinating: 12 hours 1 whole chicken, about 4 lb (1.8 kg), cut into 8 pieces 2 cups (500 mL) red wine 1 sprig fresh thyme 1 sprig fresh rosemary 6 tbsp More...

By SLPundit On Friday, October 12th, 2018
0 Comments

Princess Eugenie’s dress proudly shows her scoliosis scar

The first glimpse we had of Princess Eugenie as a bride was peeped through the windows of the 1977 Rolls-Royce Phantom that bore her and her father, the Duke of York, to St George’s Chapel at Windsor Castle. More...

By SLPundit On Friday, October 12th, 2018
0 Comments

Bold ideas fail to take flight at Quetzal

Quetzal on College St. is an uneven, high-end Mexican restaurant partly owned by Grant van Gameren. Quetzal Address: 419 College St. (at Bathurst St.), 647-347-3663, quetzaltoronto.com Chef: Kate Chomyshyn and More...

By SLPundit On Friday, October 12th, 2018
0 Comments

This Merlot will make you look like a wine boss. Yes, Merlot

When it’s on you to choose the wine, and you want to really look like a wine boss, here’s what you do. You skip the big-ticket bottles such as Amarone and Napa Cabernet, which are tried and true but More...