BEEF BONE-IN RIB-EYE
shortbread raspberry thumbprints!
Please avoid Chinese buffets - you're better off going to a nicer family style or banquet style Chinese restaurant.
If you must do the buffet route, the Mandarin chain is passable, as well as Wasabi (Japanese/Chinese buffet) in Richmond Hill.
Johnny's has no inside seating, so you can only eat on the benches outside. If you want cheap/good eats, that's probably your best bet!
Corn in husk, honey garlic glazed chicken wings and Montreal steak spiced steaks!
Canadian here - very jealous of these county/state fairs! We don't have anything like that up here. My head is spinning from all the sugar-coated, deep fried delights...
@J. Kenji
Can you expand on that? Rock solid ice cream after sitting in the freezer is a recurring theme this summer with my new ice cream maker...
What do you think about saying grace/prayer before dinner at a party?
At my home without guests, I say grace. If I'm hosting guests, I don't say grace - partially because I'm too busy doing other things - but I don't think I ever have done it or would do it.
Last night, our host led the saying of grace for the entire group - not all of which are religious. I felt an awkward vibe, but it's not my home and the host is entitled to do what they want.
Yay or nay?
We who like to mix drinks at home do it for many reasons: First, it's cheaper than drinking out. Second, it's fun to mix your own drinks at home. Third, it's even more fun to mix drinks for other people at home. Any self-respecting home bartender should have a mental Rolodex Excel spreadsheet of favorite classic cocktail recipes. Today, I present the 25 essential drinks that I think everyone should be able to make. More
A quick and filling one-skillet supper. Whole wheat pasta, chickpeas, and chicken, all in a rich tomato sauce. More
Rice cakes are odd little things. Straight from the packaging they look sort of like plastic cylinders; raw, they sort of taste like them, too. But sauté rice cakes and they develop a crackly crust, while the insides become tender and almost creamy. More
A quick stir-fry of pork belly seasoned with chili bean paste and scallions. More
If you were the kind of kid to mix three times the recommended amount of Ovaltine into your milk, this is the ice cream for you. More
This is how you should cook an updated version of the classic stir-fried rice cakes dish. More
Do you remember hearing last year about the kids getting drunk in class on vodka-soaked Gummi Bears? It was a real problem in some schools, especially in parts of California, where bear-boozled kids were sent home. We're not endorsing this illicit activity; kids, stay in school. But if you're of age, want to eat Gummi Bears and drink alcohol at the same time, then keep reading. Bring these to a party and you'll be everyone's hero. More
This makes for a moderately hot to hot chili. You can vary the heat by adding or removing the hot chilies and the canned chipotles. More
Serious eaters share one thing in common: we all deal with tourist-trapaphobia when traveling. This condition is characterized by a mistrust of guidebook restaurant suggestions, skepticism of any eating establishment in which overly fanny-packed crowds gather, and absolutely no tolerance for eating anything mediocre when there's a delicious alternative to uncover. But this fear can turn out to be irrational. So, we've done much of the risky work for you. More
A chewy chocolate chip cookie with dark chocolate and white chocolate chunks. More
[Photographs: Robyn Lee] Learn more about joong here » Timeline for Joong Assembly 4 weeks prior: brine duck eggs (step 1) 4 days prior: cure pork belly (step 2) 1 day prior: prep joong leaves (step 3) Day of: final... More
Shallots, butter, wine, rosemary, and garlic: you can hardly get more French than that. Sometimes a good dinner is not about expanding your palate with new cuisines and exotic ingredients; sometimes the ticket is what's familiar and guaranteed to be delicious. More
This recipe from The Lee Bros. Southern Cookbook may sound fancy with that "Vidalia pan gravy," but I was born close enough to the South—I know smothered pork chops when I see them. Of course, with the addition of pears and sherry, this is easily the most complex version of smothered pork chops I've ever encountered. More
"There's a difference between the pleasantly doughy boiled dumpling and the chewier, semi-translucent steamed dumpling." I may be from Shanghai, but I think I make some pretty mean dumplings for a Southern gal. From buns, bread, and noodles, the Northern... More
Note: Read about the science behind the wings here.... More
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@FloridaSteve
Yes, I also have fond memories finding 'tomato pizza' at small Italian bakeries in Montreal! I had no idea they were popular anywhere else.