Nothing says summer like finding the words ‘iced’ or ‘chilled’ on a menu, especially so when the dish contains watermelon
Jun 05, 2016
A splash of pink and earthy flavours make this dish a striking appetizer
May 29, 2016
The drinks on your favourite bar’s menu, with words such as ‘sour’ or ‘fizz,’ made with egg white, can easily be shaken up at home
May 22, 2016
This fresh, earthy salad serves up a delicious mix of textures in each bite
May 15, 2016
Made right, it’s stuffed with provolone and Italian sandwich meat and loaded with a marinated olive salad that soaks into the soft bun
May 08, 2016
Sabayon is the French version of the Italian zabaglione, an elegant but easy, three-ingredient custard that can be whipped up even during your dinner party
May 01, 2016
Turmeric is increasingly showing up in its root form in supermarkets as interest grows in its anti-inflammatory and anti-oxidant properties
Apr 24, 2016
A half-hour’s effort will yield a tasty snack to accompany cheese, put into sandwiches or just eat straight from the jar.
Apr 17, 2016
The density and tangy flavour of Greek yogurt makes the ideal platform for cucumbers, tomatoes or nuts
Apr 10, 2016
Socca is meant to be simple and quick; eaten alone it makes a savoury, nutty appetizer or snack
Apr 03, 2016
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.