Food
Beauty and the Beet
Sep 13, 2010 | | Autumn 2010 | Back Issues | Departments | Edible HillsAs winter approaches, the last of summer’s abundant greens start to droop and suffer from cool fall evenings. Fortunately, the season of root vegetables comes to the rescue.
Grow Local
Jun 15, 2010 | | Back IssuesIn these hills growing your own food seems to come with a renewed sense of purpose. Monica Duncan visits several kinds of local vegetable gardens – some of them new, some long established – and talks with the growers.
Perfect Puffballs and Zesty Zucchini
Jun 15, 2010 | | Back Issues | Departments | Edible Hills | Summer 2010The beauty of being a chef is that you get to challenge yourself to turn something you once despised into something even you can love.
Eats Shoots and Leaves
Mar 21, 2010 |Spring always arrives like a surprise. If you love food as much as I do, perhaps the mere sight of the first green bud will send you too scurrying to plan your spring recipes.
Country Cook: Hearty Fare for a Winter’s Eve
Nov 15, 2009 | | Back Issues | Departments | The Country Cook | Winter 2009Our Country Cook, Sandra Cranston-Corradini, serves up eggplant lasagna, chicken with lemon and fennel and chocolate volcano.
Cooler days Warmer food
Sep 15, 2009 | | Autumn 2009 | Back Issues | Departments | The Country CookOur main course, a succulent leg of lamb, takes advantage of the season’s apple harvest. We suggest serving this meal with roasted root vegetables.
Treats from the Summer Grill
Jun 18, 2009 | | Back Issues | Departments | Summer 2009 | The Country CookA light main course should allow your guests the opportunity to enjoy the citrus cheesecake which can be prepared days in advance.
The Country Cook: A Victorian Tea
Mar 21, 2009 | | Back Issues | Departments | Spring 2009 | The Country CookRoot Vegetables for Winter Warmth
Nov 18, 2008 | | Back Issues | Departments | The Country Cook | Winter 2008A basic tomato sauce is used as a topping for our simple cannelloni dish.
Cook it and they will learn
Sep 15, 2008 | | Back IssuesThe culinary arts program at ODSS has found a way to kids’ hearts and minds through their stomachs.
Marvellous Mushrooms
Sep 15, 2008 | | Autumn 2008 | Back Issues | Departments | The Country CookIn our salute to the wild and cultivated varieties, we are featuring a creamed soup, a pie and a bruschetta.
A light meal, richly flavoured
Jun 20, 2008 | | Back Issues | Departments | Summer 2008 | The Country CookSalad, brussel sprout flan and wafer cups with berries and cream.