Go to Globe Life

 

Food & Wine

Featured:

When it comes to daytime celebrations, nothing beats eggs Benedict for a crowd. These do-it-yourself versions include such toppings as caramelized onions with spinach and chorizo with refried beans.
Lucy Waverman's Weekend Menu

Recipes: The ultimate brunch

A delicious variety of toppings for eggs Benny, plus decadent corned beef hash make for an easy daytime celebration Nov 14, 2009 3:20AM EST

Beppi Crosariol
Beppi Crosariol's Wines & Spirits

Wines to jump-start party season

Pre-holiday dinner-party options that, with one exception, won't break most banks Nov 14, 2009 3:20AM EST

Local’s wild Ontario whitefish is impeccably fresh and perfectly cooked.
Toronto

Restaurant review: Local

Local Kitchen & Wine Bar serves up pasta dishes to reinvigorate a love affair with noodles Nov 14, 2009 3:20AM EST

Jamie Oliver will be at Roy Thomson Hall in Toronto on Sunday, Nov. 22, to outline his ‘pass it on’ cooking campaign and introduce his latest book, Jamie’s Food Revolution.

Q&A

Jamie Oliver answers your questions

Jamie Oliver, coming to Toronto this month, takes questions from Globe and Mail readers and dishes on his kitchen must-haves, simple meals for first-time cooks and why you’ll never, ever catch him at KFC Nov 13, 2009 11:39AM EST

Chef Rob Feenie's recipe: Duck and Chicken Confit

A gold-medal dish for the home team Nov 14, 2009 3:15AM EST

Chow with Prince Charles

A select group of organic farmers, fishers and artisan cheese-makers to dine with Prince Charles and Camilla Nov 14, 2009 3:15AM EST

Gold Medal Plates: St. John's preview

Competition attracts some of the province's best talent Nov 14, 2009 3:15AM EST

Gourmet’s down, but Ruth Reichl's not out

The former editor-in-chief is set to plunge into her next book, which will partly be about her time with Condé Nast Nov 14, 2009 3:15AM EST

Advertisement:
Cocktails
The Double Deuce serves up sweet bitters

The sazerac, a drink many regard as the original cocktail, gets a new twist with flamed orange peel

Oct. 22, 2009 - The Double Deuce Saloon and their drink called the Sazerac are photographed at the Queen Street West location in Toronto, Ont. Oct. 22/2009. In a nod to tradition, the sazerac at the Double Deuce Saloon in Toronto is made with cognac. These days, the drink is more typically made with rye whisky.
Vancouver
Restaurant review: The Cannery Seafood Restaurant

The Cannery closes for good after the Olympics. Until then, there are great vino deals – and a view worth savouring before it's gone

What's a little security check when you can have a fabulous view and a 40-per-cent-off wine list (along with salmon wellington)? Just act fast, because time's running out.
Impress your guests
Wow guests with fiery cocktails

A new cadre of spirit lovers are rediscovering the flavour-enhancing properties (not to mention display appeal) that fire can bring to cocktails

Flaming citrus garnishes are a great addition to cocktails like the Cosmopolitan (pictured).
Illustrated Guide
Kid-friendly restaurants in Toronto

A few places you won't have any reservations about going to with the youngsters

Microfarming
Keep your veggie garden going into winter

Want fresh spinach in December? Bring out the cloches and burlap sacks

Fancy cloches are an attractive but expensive way to protect frost-sensitive veggies. You can also make your own by cutting the bottoms off plastic water bottles.
Video
Poached pears with red wine drizzle

Beppi Crosariol shows you how to use wine to make a rich dessert perfect for fall

Watch video
New world v. old world wine

Beppi Crosariol explains the difference between old world and new world vino

Video
How to store wine

Never dump a half-full bottle of wine again. Beppi Crosariol shares his tips on keeping vino fresh after it's been opened

How to serve wine at home

Why you should chill your red wine and other service tips from Beppi Crosariol