I finally understand people who truly, deeply crave salad.

After spending two weeks in France, eating nothing but cheese and bread and chocolate and caramel, I spent my last night in Paris diving into a thai beef salad, so desperate was my poor body for vegetables beyond the occasional olive on a cheese board.* I may be borderline scurvy-ridden, but man was it worth it.

I'll have a full post on all the delicious places I visited in Paris up soon, but for the meantime, I'll be attempting to replicate the delicious falafel I had there, starting with Molly Yeh's falafel sliders. (Does anyone have a food processor I can borrow??)

While I didn't shell out the big bucks to see BeyoncΓ© on her recent Toronto stopover, I can appreciate the love (and $) she threw Caplansky's Deli.

I've spent all spring thinking of ways to use ramps if I come across them at the farmer's market, only to learn that I should probably leave them off my plate.

The mercury is rising, which means we've officially entered that time of year when I try to cook anything and everything outside, in order to keep the heat in the apartment at a manageable level. I can attest that this delicious grilled cauliflower recipe is 100% worth firing up the bbq for.

Speaking of the bbq, I arrived home from my trip to the warm embrace of a new issue of Bon AppΓ©tit magazine, all about grilling, and now I can't put it down. Gimme all the skewers!

Happy Friday everyone! Eat an extra scoop of ice cream on my behalf this weekend!

*yes, yes, olives are fruit. whatever.



Baseball is here! Baseball is here! 

Okay, technically baseball has been here all week, but today is the Blue Jays home opener, and while I (sadly) will not be in attendance, it's still hella exciting. Here's to a long season, and to me coming up with some delicious snacks to sneak into the stadium so I don't fall prey to nachos with that plastic-y cheese. I'm not making any excuses for my love of Bud Light Lime, though. On that, I stand firm.

What have you been cooking, lately?

This week I stumbled on Smitten Kitchen's iteration of Lucky Peach's Hot and Sour Soup, and hot damn, I've got a new perfect weeknight meal. I have never had such a savoury, delicious soup come together so quickly -- she really isn't lying when she says the active cooking time is 10 minutes! I added way more hot sauce, and some cooked rice noodles to bulk up the soup a bit for dinner (further stretching its 'inauthentic' label, but to delicious results), and slurped up the leftovers the next day with glee. This one's a keeper.

This delicious & simply recipe, originally designed for brunch, has become one of my go-to dinners. Except without poached eggs, because I cannot poach an egg to save my life. And I add bacon, because why not? Anything we can eat out of a bowl is a winner in my house.

I finally received Yossy Arefi's gorgeous new book Sweeter Off the Vine last week, and I'm overwhelmed with options with what to make first. Thus far I've only salivated over the beautiful photos, but I can't wait to dive in!

I also managed to score a copy of the amazing, punchy, soul-satisfying Koreatown: A Cookbook from the library this week, and I will be making a pilgrimage to Toronto's own Koreatown this weekend to stock up on gochujang, ganjang, and chunjang before I dive in.

In other cookbook news, between this and the copy of FΓ€viken that I flipped through in the library yesterday, I have realized that I fundamentally do not understand cookbooks that don't feature food on the cover. Gimme some food porn, man! I'm buying a cookbook, not wallpaper.

The photo above is one I instagrammed last summer (and stumbled upon when I fell into a k-hole of my old photos last night), of Smitten Kitchen's utterly perfect Blueberry Crumb Cake. Tonight I'll be dreaming of blueberry season.

Happy Friday, y'all!


Rhubarb bourbon cocktail

Almost magically, on this snowy day, I discovered that my beloved neighbourhood produce store had the first rhubarb of the season in stock. Fresh, crisp, perfectly blushed rhubarb!

But what to do with it? Having already made cookies this weekend, I certainly didn't need a whole rhubarb cake, tart, or pie sitting around my apartment. But I needed to do something with it! A cocktail was the perfect opportunity to get a small-batch taste.


Many rhubarb cocktails I've seen tend to play up the sharp, vegetal nature of rhubarb with herbs, gin, and other similar tastes (like this Bon Appetit recipe that I will definitely be trying before the season is out). I wanted to go the opposite direction: to soften the sharpness of rhubarb with warmer flavours: darker sugar, vanilla, and bourbon. The result is a delicious, rounded cocktail, suitable for closing your eyes and pretending that there is no snow on the ground.


Rhubarb Bourbon Cocktail

1 medium stalk of rhubarb, chopped into 1" segments (about 1 cup)
1 tbsp turbinado or brown sugar
1/2 cup water
1/4 tsp vanilla extract
pinch ground cardamom*
1 oz bourbon

Combine rhubarb segments, sugar, and water in a small saucepan, and bring to a boil over medium-high heat. Simmer, stirring regularly, until the rhubarb has softened into a puree, about 5 minutes. Set aside to cool slightly, then strain through a seive, reserving liquid (you should have about 2/3 cup.) Add rhubarb liquid, vanilla, cardamom, and bourbon to an ice-filled cocktail shaker. Shake until the cocktail shaker is frosty on the outside, and strain into two glasses. 

Drink up!


*Despite my scandinavian heritage, I find cardamom to be an easily overpowering flavour. Feel free to add slightly more of the ground spice, to taste, but don't blame me if your cocktail tastes like expensive Swedish soap.