Good Taste
 

November 26, 2020

 

We’re cooking up a storm in this week’s newsletter, with recipes for roasted vegetables with cheese sauce and other fall vegetable side dishes, plus tips on roasting meat. Christopher Waters deciphers how bourbon is produced, and we look at Canopy’s plans for cannabis beverages. If you have a question on wine, e-mail it and Christopher will answer a selection in the newsletter and on our website, and if this newsletter was forwarded to you and you'd like to subscribe, please visit our newsletter signup page. – Lori Fazari

 
Food
 
Take roasted vegetables to a new level with cheese sauce infused with garlic and thyme
 

Tara O'Brady/The Globe and Mail

Take roasted vegetables to a new level with cheese sauce infused with garlic and thyme
 

Tara O'Brady

 
Full Story
 
 
 
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Globe Up Close
 
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Lucy Waverman: 10 vegetable recipes perfect for fall
 

Danielle Matar/The Globe and Mail

  Lucy Waverman: 10 vegetable recipes perfect for fall
 

Lucy Waverman

 
Food columnist
 
Full Story
 
How do I properly roast meat?
 

alle12/ISTOCK

How do I properly roast meat?
 

Lucy Waverman

 
Food columnist
 
Full Story
 
With plant-based diets growing in B.C., three vegans discuss living the green dream in Vancouver
 

Alia Youssef/The Globe and Mail

With plant-based diets growing in B.C., three vegans discuss living the green dream in Vancouver
 

Alia Youssef

 
Full Story
 
 
Drinks
 
Does bourbon have to be aged in new American oak barrels?
 

The New York Times

Does bourbon have to be aged in new American oak barrels?
 

Christopher Waters

 
Full Story
 
Canopy’s David Klein wants people to drink their way to a high
 

Kyle Jeffers/Rodeo Production/The Globe and Mail

  Canopy’s David Klein wants people to drink their way to a high
 

Joe Castaldo

 
Full Story
 
 
Restaurants
 
Last call at Allen’s: A bittersweet moment as Toronto re-enters lockdown
 

Christopher Katsarov/The Globe and Mail

Last call at Allen’s: A bittersweet moment as Toronto re-enters lockdown
 

Marcus Gee

 
Full Story
 
‘Less is more:’ Restaurants pandemic-proofing menus to survive the second wave
 

Paul Chiasson/The Canadian Press

  ‘Less is more:’ Restaurants pandemic-proofing menus to survive the second wave
 

Brett Bundale

 
Full Story
 
Cioppino’s timely pivot draws in younger generation
 

Jackie Dives/The Globe and Mail

  Cioppino’s timely pivot draws in younger generation
 

Alexandra Gill

 
Full Story
 
Restaurants become focus of COVID-19 debate in Alberta as province faces increasing calls to lock down
 

chris bolin /The Globe and Mail

Restaurants become focus of COVID-19 debate in Alberta as province faces increasing calls to lock down
 

James Keller

 
Full Story
 
 
First Person
 
Calgary, I need emotional-support chickens in my backyard to endure the new normal
 

Illustration by Wenting Li

Calgary, I need emotional-support chickens in my backyard to endure the new normal
 

Teresa Waddington

 
Full Story
 
 
In case you missed it
 
Lucy Waverman: 10 pasta recipes to warm up cold nights
 

Vladislav Chusov/iStockPhoto / Getty Images

  Lucy Waverman: 10 pasta recipes to warm up cold nights
 

Lucy Waverman

 
Food columnist
 
Full Story
 
 
About this newsletter
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