The bad news is that it could take at least six months for cheese production to roll out
May 21, 2013
If you don’t want to use sparkling water with this recipe, prosecco makes a good substitute
May 19, 2013
The taste of a cool, briny oyster conjures the ocean quicker than listening for the surf with a seashell
May 17, 2013
Here's a simple recipe that will give you great flavour and nice crisp potatoes.
May 15, 2013
Homemade ricotta will never be better than when it’s still warm and drizzled with honey or aged balsamic vinegar.
May 15, 2013
I’m a big fan of lamb and picking up a couple of lamb chops can make for an easy and exciting weeknight meal. You can marinate them the night before or just an hour in advance. They take almost no time to cook.
May 14, 2013
Think crepes are a great start to any recipe, toss in some ricotta and go wild
May 12, 2013
A frittata is an Italian style of omelet also similar to a quiche-- without the crust. It’s cooked on the stove in a pan and then finished under the broiler. Extremely versatile with any ingredients, today we’ll make a version with goat cheese, potatoes and bacon
May 06, 2013
I have mixed feelings about asparagus season. I’m excited that anything besides squash will be at the market, but overwhelmed with endless recipe planning around these vibrant green stalks
May 05, 2013
If you're looking for another way to incorporate fresh spring asparagus into the menu, these asparagus bacon dippers will do the trick. You can serve them on their own as an appetizer but I think its most fun to user them as dippers for a soft-boiled egg
Apr 30, 2013
Sue Riedl's bi-weekly Globe Life cheese column, The Spread, was launched in the spring of 2008.
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.