"Such a refreshing, original take on cooking!" - Moosewood author Mollie Katzen
"You'll taste a generation of memories and feel the energy of a kitchen connected to time and place" - Chef Michael Smith
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We live on the fringe of the woods, a mile’s walk from the Bay of Fundy on the North Mountain. Christmas here means a big family trip to the woods to choose a sparse-but-beautiful tree. We’re not going to miss…
Read moreLately all I’ve been wanting to eat is cake. I daydream about cupcakes piled high with frosting, layers of chocolate and cream, caramel sauce, raspberries. lemon curd. I’ve been firing up my oven at bedtime to make a quick batch…
Read moreMy restaurant, the Union Street Cafe, offers a popular daily Lunch Buffet. We serve a delicious hot entree like Chicken and Roasted Vegetable Lasagna or Handmade Pizza , a Made-From-Scratch Soup and a lineup of at least five Salads. On…
Read moreEvery Thursday morning at the Cafe I bake batches of Focaccia Bread. It’s a soft, wet dough that bakes into a spongy, chewy bread full of holes and fragrant with olive oil and rosemary. We cut it into large squares…
Read moreThis time last year: Raspberry–Blueberry Shortcakes and Blueberry Gumbo August is my favourite month for eating! Mostly right now I’m gorging on the huge raspberries at Gatehill Farm, finding new uses for Swiss Chard daily and eyeing my garden…
Read moreBroccoli Raab is a delicious leafy and slightly bitter version of broccoli. It has tiny florets on top of thick stems and is sold in bunches. I’ve been growing it in my garden for the last few years and it’s…
Read moreI live in Nova Scotia, a place where practically summery hot days can occur just after a snowstorm. Spring is more of a concept here than a reality, a very short season bridging winter and summer. This spring has been…
Read moreParsnips may be a winter food, but it is in the spring that they are at their most sublime. Allowed to rest in the ground through the coldest season, starches in the parsnip convert into sugar. The same thing happens…
Read moreSean and I went out for a pre-Valentine’s dinner a few weeks ago at the Library Pub, a lovely spot in Wolfville with fresh and lovingly made food. Love is an essential ingredient of good cooking, a seasoning that hasn’t…
Read moreOn Sunday, my friend Stephanie hosted a cookie exchange. We’ve talked about it for years, but she took the bull by the horns last Christmas and now I hope it’s here to stay. The idea is simple: everyone bakes 6…
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