Add a twist to your afternoon iced coffee with this citrusy, bittersweet drink
Sep 27, 2015
Make this tuna salad for a brown-bag lunch for those heading back to school
Sep 20, 2015
This tangy and versatile dressing can be used over plain greens or even as a side for a grilled platter
Aug 30, 2015
Gather the napkins, tomatoes are juicy this time of the year
Aug 23, 2015
Ontario’s Margaret Peters Morris entered her Celtic Blue Reserve in the 2015 American Cheese Society Awards and it won best in show
Aug 11, 2015
A portable, summery dish that can be served as an appetizer or on the side with a sandwich
Aug 07, 2015
Once you’ve reacquainted yourself with the classic drink, why not move on to making the Popsicle version
Aug 02, 2015
Impress your friends with this five minute recipe of fried capers
Jul 26, 2015
This infused simple syrup can add the cottage life into your evenings
Jul 05, 2015
Kill two birds with one stone by using up excess herbs to throw together an easy summer meal
Jun 28, 2015
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.