Posted by Sheryl Kirby in news and media, what's cooking on December 12, 2007 at 5:57 pm
What? You're not done your Christmas baking yet? Rita DeMontis at the Toronto Sun has a selection of yummy goodies to give as gifts or keep for yourself. And if you want a little bit of Christmas spirit in every dish you serve, she's got a piece on a pasta company in Woodbridge who make their products in festive shapes and colours. DeMontis also previews Chef School, a new show starting in January on FoodTV.
At the Globe and Mail, Sue Riedl reports that pepper is the new salt, and is the big new spice for 2008. Wait, I thought pepper was the big thing for 2007. Keith Froggett demonstrates how to brine a turkey, and Beppi Crosariol checks out an age-your-own whiskey kit - complete with a little bitty oak barrel.
Susan Sampson's got-a one-a-spicy meatball over at The Toronto Star. As a matter of fact, t looks like she's got a few. Also, Jennifer Bain reports that UofT is the most vegetarian-friendly campus in Canada, Tamsyn Burgmann makes me crave Sri Lankan food with a review of Gasa Restaurant, and Gordon Stimmell recommends some stylish wines for the holidays.
Also in the Star, Jennifer Bain's got a list of places serving up Christmas dinner for those who don't want to tackle the turkey, and Susan Sampson's got a What's In Store column with plenty of new products.
