jazminbennet

[jazminbennet]

Ricardo says a little detective work and the right cooking technique will help parents get fussy kids to eat vegetables

Ricardo celebrates healthy family heating in his new book, Vegetables First. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/recipes/2019/04/23/ricardo-says-a-little-detective-work-and-the-right-cooking-technique-will-help-parents-get-fussy-kids-to-eat-vegetables.html

[jazminbennet]

Finding a location for your restaurant can be harder than you think

Finding affordable real estate is one of the biggest hurdles for would-be restauranteurs in a hot market such as Toronto. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/restaurants/2019/04/23/finding-a-location-for-your-restaurant-can-be-harder-than-you-think.html

[jazminbennet]

Freeze-dried fruit is the colourful, concentrated flavour boost your baking deserves

The fruit basically rehydrated and melted in my mouth and was so concentrated in sweet and tart flavours that I almost didn’t know what hit me. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/2019/04/22/freeze-dried-fruit-is-the-colourful-concentrated-flavour-boost-your-baking-deserves.html

[jazminbennet]

The ‘uncured’ bacon illusion: It’s actually cured, and it’s not better for you.

The issue is that “uncured” bacon is actually cured. It’s cured using exactly the same stuff — nitrite — used in ordinary bacon. It’s just that, in the “uncured” meats, the nitrite is derived from celery or beets. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/2019/04/22/the-uncured-bacon-illusion-its-actually-cured-and-its-not-better-for-you.html

[jazminbennet]

Turn a juicy brined bird into a great chicken with a blender

Blending the ingredients busts open more cells and releases more aromatics. It works because it increases the concentration of aromatic compounds so that they have a better chance of getting into the meat.” In short, I had stacked the flavour cards in my favour. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/2019/04/18/turn-a-juicy-brined-bird-into-a-great-chicken-with-a-blender.html

[jazminbennet]

Date squares: A date night that won’t disappoint

This delicious, sweet and healthy snack is great for any occasion. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/recipes/2019/04/22/date-squares-a-date-night-that-wont-disappoint.html

[jazminbennet]

This miso and tofu soup will have you craving a trip to Japan

It’s a fast and easy meal that’s also filling. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/recipes/2019/04/21/this-miso-and-tofu-soup-will-have-you-craving-a-trip-to-japan.html

[jazminbennet]

Herb-crusted lamb chops

from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/recipes/2019/04/19/herb-crusted-lamb-chops.html

[jazminbennet]

Give in to your cheese craving with this mac and cheese

from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/recipes/2019/04/19/give-in-to-your-cheese-craving-with-this-mac-and-cheese.html

[jazminbennet]

How to water a crowd in style: bring on the magnum!

You don’t need to pull out a 40-year-old magnum of classed growth Bordeaux to add panache to a party. Serve a smart, undervalued selection from the LCBO. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/advice/2019/04/19/how-to-water-a-crowd-in-style-bring-on-the-magnum.html

[jazminbennet]

Freshen up shrimp curry with lime and cilantro

from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/recipes/2019/04/18/freshen-up-shrimp-curry-with-lime-and-cilantro.html

[jazminbennet]

Create a new family ritual with sweetly flavoured lamb

Holidays like Easter are a good reason to bring people we care about together from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/recipes/2019/04/16/create-a-new-family-ritual-with-sweetly-flavoured-lamb.html

[jazminbennet]

Unique Uyghur flavours in Waterloo

‘It’s not like Chinese food, Middle Eastern food or Turkish food ... the flavours are a mix of everything’ from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/2019/04/16/unique-uyghur-flavours-in-waterloo.html

[jazminbennet]

I went vegan for a week and it wasn’t terrible

Cynthia David challenged herself to try a plant-based diet for a week and discovered a whole new world of alternative milk, grains and vegetables. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/recipes/2019/04/16/i-went-vegan-for-a-week-and-it-wasnt-terrible.html

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Rice, milk and meat industries lobby to keep plant-based alternatives clearly labelled as such

Lobbyists getting legislation passed to ensure consumers see a clear distinction between originals and alternatives. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/2019/04/16/rice-milk-and-meat-industries-lobby-to-keep-plant-based-alternatives-clearly-labelled-as-such.html

[jazminbennet]

Canada’s 100 Best Restaurants list released

In addition to several repeats, list reveals 24 new entries from coast to coast. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/restaurants/2019/04/15/canadas-100-best-restaurants-list-released.html

[jazminbennet]

Marinade in the morning to enjoy this caprese salad for dinner

Cover the marinaded tofu and refrigerate for 8 hours to allow the flavours to develop. from Toronto Star | LIFE | FOOD_WINE https://www.thestar.com/life/food_wine/recipes/2019/04/15/marinade-in-the-morning-to-enjoy-this-caprese-salad-for-dinner.html