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A Sandwich a Day: Porchetta at Meat & Bread in Vancouver
This deceptively tidy looking porchetta sandwich is on a just-right-chewy ciabatta. It looks like it's going to contain all its pork so politely but we all know it ends with more napkins than that. The overflow of pork chunks drizzled in mild salsa verde, just bright enough to cut the intensity of the fat, begins to spill forth rather quickly, a mix of fatty-gooey and liberally dosed super crispy-edge cracklin' bits.A Sandwich a Day: Sandos at Miura Waffle Milk Bar in Vancouver
Miura Waffle Milk Bar in Vancouver is doing some very interesting things to waffles. The shop sells a variety of savory and sweet waffle "sandos" derived from "sandoitchi," a Japanese word for sandwich. The Garlic Chicken Waffle Sando is stuffed with juicy garlic-spiked chicken, red miso, cabbage slaw, and a drizzle of mayo. But the meat isn't sandwiched between the two waffles as you might expect; it's cooked directly into the batter.Cross-Border Shopping Guide: Canada
If a trip to Canada is in your future, or the Canada/US border is within driving distance, take a look at this cross-border shopping guide featuring some of Canada's tastiest eats. Be warned: None of them are particularly healthy. But you can always rationalize the extra calories by thinking of your shopping as a cultural experience.Montreal: Fleisher's Meats Hosts Butcher Blackout at Joe Beef
New York-based Fleisher's Grass-Fed and Organic Meats recently hosted its annual Butcher Blackout at the Montreal restaurant Joe Beef. Despite the dinner coming directly on the heels of my gluttonous maple syrup feast at Pied de Cochon's sugar shack (it was the next night) I knew better than to turn down an opportunity to eat a massive meal of Fleisher's famed beasts multiplied by Joe Beef's spunk.Montreal: Maple Syrup Season Arrives at Pied de Cochon's Cabane à Sucre
Early March marks the beginning of sap season, and once the fields of maple trees are tapped, the province celebrates by opening the doors of the numerous family-owned cabanes à sucre, or sugar shacks. In 2009, chef Martin Picard—the owner of Montreal restaurant Au Pied de Cochon —retreated from the frenzied pace of his city restaurant and built a cabane à sucre in the Mirabel countryside, nearly an hour's drive outside Montreal. Take a look at the maple-centric menu: from New Brunswick oysters to the tourtière meat pie, everything involves maple syrup.A Sandwich a Day: Peameal Bacon Sandwich at Carousel Bakery, Toronto
The rivalry between Montreal and Toronto extends much father than the Canadians and the Maple Leafs—these two great cities also have dueling sandwiches. Toronto's sandwich is the simple but pleasing peameal bacon. It's straightforward: just a stack of thickly cut peameal bacon on a Kaiser bun.A Sandwich a Day: Smoked Meat at Schwartz's Montreal Hebrew Delicatessen
The smoked meat sandwich is as quintessential to Montreal cuisine as poutine, and of all the places that serve it, Schwartz's Montreal Hebrew Delicatessen is the gold standard. Smoke brisket piled high on un-toasted sliced bread, with a meager spread of mustard. The quality of the smoked brisket is what elevates this sandwich.Sponsor Post: 10 Ways to Eat Your Way Around the World in Montréal
This sponsor post is brought to you by Tourisme Montréal. The views expressed here are solely those of the author and do not necessarily represent the views of Serious Eats. An important part of traveling is the sampling of local cuisine. Not only does it gives us the opportunity to literally taste a country, but also to participate in the traditions and customs that are inseparably paired with eating. But, perhaps ironically, some of the most memorable culinary experiences that I've had were in dining establishments that contrasted local cuisine, such as a Moroccan meal in Paris, Indian food in Christchurch (NZ) or an Argentinean BBQ in Costa Rica. Part of the charm is in the juxtaposition. Montreal is a...Culinary Ambassadors: Breakfast in Manitoba, Red River Cereal
We do have a Canadian cereal. Well, from Manitoba, where I grew up. It's called Red River Cereal. It's a very healthy breakfast made with whole grains and flax. It's like porridge, and, like porridge, it needs lots of extra flavours to make it tasty.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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