You can throw a cube into your skillet as needed for sautéeing, or thaw and add to freshly cooked pasta for a simple, delicious weeknight meal
Mar 29, 2015
The Chèvre Noir cheddar adds deep, smooth caramel notes to contrast the vegetable’s tangy flavour
Mar 24, 2015
Flavoured oils are delicious and can make great gifts. Prepare your own garlic oil in a couple of easy steps with just two ingredients.
Mar 22, 2015
If you need a vegan dessert, chia seeds thicken to create a delicious dense pudding
Mar 15, 2015
An easy way to take advantage of blood oranges is to make blood orange syrup and then head straight to cocktail-ville
Mar 08, 2015
Since you don’t need much bacon, it makes an easy on-the-go meal that still tastes fresh and light
Mar 01, 2015
How, in 2011, Adam Blanchard set up a stall for his small-batch Five Brothers Artisan Cheese at the St. John’s Farmers’ Market, and sold out in two weeks
Feb 26, 2015
Gjetost is cooked down until it becomes thick and caramelized, and is perfect for fondue
Feb 24, 2015
Winter saturation has officially hit and there needs to be a salve for our sorrows:
Feb 22, 2015
Perfecting a soup does take a few tries, but because my family loves cauliflower soup my perfect version has become lazier and lazier
Feb 15, 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.