More cook than baker, maybe because I don't like a lot of rules...
Cooking is soothing for me, and I also love to entertain people.

  • Location: Toronto, Canada
  • Favorite foods: Italian, Indian, simple roasted chicken, roadside veggies, cedar-planked trout, scrambled eggs...must stop!
  • Last bite on earth: I would like to transition from this world with the taste of milk chocolate melting in my mouth.

Latest Comments

14 Warming Thanksgiving Soups That Just Might Steal the Spotlight

Where to start? They all look so dang good as the temperatures here drop.

Need Poutine Now? Here's How to Make it Fast

Yes @PeterT! The canned St Hubert stuff will do in a pinch, but not, in my opinion, cheddar cheese. I have also seen the odd roadside place (in Ontario) try to get away with mozzarella. No. It simply won't do. But I do love your idea to use a thermos of gravy and a bag of curds. But then I regularly smuggle a pint of cider when I go to see a movie....

Do the Hokey Pokey: How to Make Chocolate-Coated Honeycomb Candy

This brings up some happy memories for me. When I was a kid, our class went once a week to the local arena for an hour or so of ice skating. All very free form -- some of us skating to music, some practising twirls, many of us linking hands for a raucous crack the whip. At the end I would buy a treat - always a square of sponge toffee. I will definitely try this recipe. It takes me back to 1960s & 70s small town Ontario.

How to Make Uovo in Raviolo: Showstopping Runny Egg Yolk Ravioli

I have always wanted to try this, so I just might summon up the courage to make it. It looks so so so good!

Pump up the Party With Cheesy Poutine Poppers

Could these be pan-fried instead of deep-fried? These look truly drool-worthy.

Our New Chocolate Page is Ready to Give You a Cocoa Hangover

Air kiss. Perfect timing. Might cure even cure cabin fever.

Boursin and Gruyère Spinach and Artichoke Gratin Dip

Does anyone think I can mix this up a day before? I would like to split this recipe in half -- serve first half Friday night, and the second half Sunday afternoon. Fingers crossed, because it would make my attempts at organization go much more smoothly.

Hey Chef, What Can I Do With Maple Syrup?

Thanks! Always on the hunt for new ways to cook with maple syrup. It's such a pure food -- and utterly delicious. Also, it's delicious in butter tarts (a Canadian delicacy).

The Best Southern Ciders

I was lucky enough to spend the long weekend in Virginia, and got to sample some of the Potter ciders. Just lovely. Tart, with no aftertaste that you sometimes get with ciders. Now I want to go back!

The Best Southern Ciders

Thanks for the reccos. Heading to Virginia in early November and will be trying some of these for sure.

Cast Iron Cooking: Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce

Drooling on my keyboard reading this. Not exaggerating. Definitely going to make this!

Win a Copy of 'Eat: The Little Book of Fast Food'

Pasta with garlic olive oil, and any veggies kicking around. And some freshly ground pepper and parmesan. LOVE Nigel Slater!

Tomato Bounty Week: Stuffed Cherry Tomatoes With Bacon, Parmesan, and Parsley

I made these last night, and baked them at 350° for about 20 minutes. All I can say is the crowd went wild.Maybe it was the ridiculously chilly weather we've been enduring here in Toronto, but I think a bit of oven time certainly didn't take away from their sheer deliciousness. Great recipe!

Tomato Bounty Week: Stuffed Cherry Tomatoes With Bacon, Parmesan, and Parsley

I am going to make this tomorrow. Wondering if they might be enhanced by a bit of time under the broiler? Thoughts?

Everything You Need to Know to Start Baking Awesome Bread

Every year I say: this is the year I make bread. And I still haven't. But -- this column could be a game changer! Thanks.

Knife sharpening for lefties

Thanks everyone. Great insight!

CakeSpy: Cadbury Creme Egg in Hole Toast

My dad used to call it "Tinker Toast." He was first-generation Irish. Not matter what it's called, I loves me some!

What will you make for Easter?

Lamb chops. Marinated for a few hours in garlic, rosemary, balsamic, pepper, and some olive oil--grilled. Drooling already. Not sure about sides other than asparagus.

Deviled eggs

I like them topped with fresh chives.
But...@Zinnia1... a deviled eggs bar!!!!! What a fabulous idea! And I will certainly try bacon in the very near future.

Culinary land mines

Instant potatoes. In anything. Ick factor x 10!

Open Thread: White Chocolate, Yay or Nay?

Nay. Will not eat it. And I LOVE dark and milk chocolate.

The New Ben and Jerry's 'Cores' are Pretty Mindblowingly Delicious

@ag32o8 - it makes perfect sense to go cross-border shopping for this. Sooo disappointed it's not available in Canada yet. I might just have to shuffle off to Buffalo with a cooler!

Trader Joe's is Like a Bad Boyfriend...

It's destination shopping for me. If I lived in the US, I'd spend a fortune there! Probably just as well it's not in Canada. (who am I trying to kid? I'd meet it at the border with a parade!)

I'm quitting the site

Very interesting points of view expressed here. Which is what I expect from Serious Eaters. Like any community, many different people come here to be heard and to share.
Basic civility should not be a casualty.
I am an omnivore (as in I'll try almost anything) but I respect other ways of eating and cooking.
I like to think of Serious Eat as a big smorgasbord. Some things I'll load up on, others I'll pass up.
Viva lively, respectful debate!