These are deliciousness on a toothpick (a fancy toothpick if you have them) and probably one of the easiest tasks to delegate when you’re prepping for a party
Dec 14, 2014
Eschew the typical cheese course and go the preportioned route
Dec 09, 2014
These mini tuna melts are small enough to eat in a few bites but substantial enough to curb the appetites of your guests
Dec 07, 2014
With no cooking involved, these appetizers are not only quick to make, they look beautiful
Nov 30, 2014
A Sweet potato and marshmallow sandwich might sound weird, but don’t knock it till you try it
Nov 26, 2014
Clothbound cheddars, with their mottled, threaded rind, crumbly interior and rich, creamy tones, tend to evoke artisanal romanticism
Nov 25, 2014
This recipe makes a rich drink best served in small portions
Nov 23, 2014
This also works well tossed with blanched asparagus, broccoli or cauliflower
Nov 16, 2014
Tapenade is great for the last third of the baguette, but it can also be used to help pull together some tasty, quick dishes
Nov 09, 2014
Bittman’s vegetable soup involves barely any slicing or dicing; add a baguette, cheese, salami and sliced apple, and you have a meal to make you sit up nice and tall. Here is my adaptation.
Nov 02, 2014
Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. She put her writing energy into creating shows for children’s television and working on her own independent films.
In 2006 she had the opportunity to live in London, England for six months where her cheese infatuation began. Having taken a break from her job Ms. Riedl decided to try her hand at French cuisine by attending the Cordon Bleu in London. What began as a hobby turned into a career change. After her cooking studies Ms. Riedl returned to Canada and spent a year working in the restaurant industry at Colborne Lane and then C5 at the Royal Ontario Museum. Merging her writing and her passion for food seemed as logical a next step as her love of baking bread and eating cheese. She began freelance food writing while working as a cook, and her bi-weekly Globe Life cheese column, The Spread, was launched in the spring of 2008. She also hosts the Chef Basics video series.
Ms. Riedl is a graduate of the Cheese Education Guild of Ontario.