For ethnic variety or better-for-you choices, finger foods fit the bill

By Laura McGuire There’s something that makes finger foods hard to resist. Perhaps it is the breaking from the formality of utensils, or maybe it is the often-indulgent positioning associated with these offerings. It could also be that finger foods come in such varied shapes and sizes—ranging from poppable snack bites to more substantial handhelds. […]

Vegetables move to the centre of the plate with vegetarian and vegan entrees

By Laura McGuire Vegetables taking a starring role on restaurant dinner plates may seem like an unusual phenomenon for some consumers. However, innovation around veggie-centric entrees in both chain and independent kitchens is growing, and chefs are demonstrating the culinary potential of these ingredients by swapping vegetables for meat or grains in traditional dishes. Research […]

Creating recipes with beer

By Roger Mittag Using beer in food recipes is yet another way to enhance the whole beer and food experience. Believe it or not, taken in moderation, beer is actually a very healthy food. It’s full of vitamins and minerals which are good for nerve production to help you concentrate, increase blood circulation and stimulate […]

Great reasons to add more soup to your menu

By Sean Moon In my experience, it’s hard to find someone who doesn’t like soup. For many of us, it brings back comforting memories of sitting at our kitchen table as a kid with a steaming bowl of homemade chicken noodle on a cold winter day. For others, it represents our family tradition or cultural […]

Getting on trend with fruits and vegetables

By Sue Mah “Anyone can cook a hamburger, leave the vegetables to the professionals.” That is Amanda Cohen’s mantra. The Ottawa-born chef is owner of Dirt Candy, a restaurant on New York City’s Lower East Side. No stranger to creative cooking, she’s been a chef for almost 15 years and was the first vegetarian chef […]