Breakfast staple food with a fishy twist

Parsnip Pancakes with Crab and Salsa Verde Salsa Verde 1/4 cup (10 g) chopped fresh basil 1/4 cup (10 g) chopped cilantro  1/4 cup (10 g) chopped flat-leaf parsley 1/4 cup(60 mL) olive oil  1 tbsp (15 mL) lemon juice Pancakes 1 cup (150 g) unbleached all-purpose flour 1 tbsp baking powder 1 tsp sugar  1/4 tsp salt 3/4 cup (180 mL) milk 2 eggs  1 More...

by SLPundit | Published 3 days ago
By SLPundit On Tuesday, April 17th, 2018
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Core Restaurant brings fine dining to Leslieville

Hospitality veteran and sommelier Mark Moffatt (ex-Bosk) has opened Core Restaurant at 896 Queen St. E., in the former Braised. “We are aiming high in Leslieville,” says Moffatt, with a five-course tasting More...

By SLPundit On Tuesday, April 17th, 2018
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Welcome to Geary Ave. where the beer is fresh, the steak is juicy and the falafel is superlative

By Amy PatakiRestaurant Critic Tues., April 17, 2018 Geary Ave. is the coolest restaurant strip you’ve never heard of. The west-end industrial street, better known for its auto body shops, runs north of More...

By SLPundit On Monday, April 16th, 2018
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Lemon meringue trifle is the perfect sweet treat

Lemon Meringue Trifle Sponge Cake 1/2 cup (70 g) unbleached all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 3 eggs, at room temperature 1/2 cup (105 g) sugar 1/2 tsp (2.5 mL) vanilla extract Lemon Curd ¾ More...

By SLPundit On Monday, April 16th, 2018
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Ricardo’s chicken noodle soup is good for the soul

Chicken Noodle Soup 2 carrots, peeled and cut into rounds 2 branches celery, sliced 1 onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp (30 mL) butter 1 tbsp (15 mL) lemon juice 7 cups (1.75 litres) More...

By SLPundit On Monday, April 16th, 2018
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Brighten up with these rosemary cupcakes with lemon cream filling

While winter is over, it’s still pretty miserable outside as the trees are still bare and snow gives way to muddy ground covered in dead leaves. Enter Bakeland: Nordic Treats Inspired by Nature ($ 35, Greystone More...

By SLPundit On Friday, April 13th, 2018
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Toast to barbecue tastes of summer with these five wines

Nothing says summer is around the corner like making those first grill marks on the barbecue. Searing not only infuses foods with caramelized, smoky goodness; it evokes warm, wonderful memories. Pair that grilled More...

By SLPundit On Friday, April 13th, 2018
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Trending: Hot dots

1. Channel your inner pin-up with this two-piece spotlight set from Stylekeepers, $ 212. Available at shopbop.com 2. A dot print, pleated front and tie neck give this silk crepe blouse a vintage vibe. Rossella More...

By SLPundit On Friday, April 13th, 2018
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Omelette kicked up a notch with goat cheese and garnish

Fresh Goat Cheese Omelette 3 eggs, lightly beaten 1 1/2 tsp (7.5 mL) fresh chives, chopped 1 tbsp (15 mL) butter 1 oz (28 g) fresh goat cheese or sharp cheddar cheese Forget-me-not, violet or primrose flowers, More...

By SLPundit On Thursday, April 12th, 2018
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In a pickle for tonight’s dinner? Try these crunchy tofu rolls

Crunchy Tofu Rolls Fried Wontons 6 wonton dough wrappers, thawed 1 cup (250 ml) canola oil Salt and pepper Tofu 1 block (18 oz/500 g) firm silken tofu (see note) 1/2 cup (70 g) cornstarch 2 tsp icing sugar 1 More...