Go to the Globe and Mail homepage

Jump to main navigationJump to main content

(Sue Riedl for The Globe and Mail)
(Sue Riedl for The Globe and Mail)

What to make for lunch this week: Out with the Old-wich Add to ...

Whether you’re saying “good-bye and good riddance” or “cheers” to 2012, dwell on the year that was while eating a lunch worthy of reflection.

Follow on Twitter: @sueriedl


Rye bread




A thick swipe of creamy, unsalted butter on thin, fresh rye, topped with a dollop of caviar, makes for portable and efficient fine-dining. It’s a classic combination for a reason. Good caviar should not taste “fishy” but rather capture the fresh essence of the ocean. It needs no accompaniment except the earthy tender bread and the mellow, creamy base of the butter to showcase its delicate, rich flavours. You may not be able to indulge in Champagne at noon, but a glass of sparkling water will provide a suitable textural match to the tiny roe and function as the perfect palate cleanser.

Next story




Most popular videos »

More from The Globe and Mail

Most popular