Here's what's cooking in the dailies today...
Toronto Star:
- Eric Vellend starts off the holiday cookie season with some tasty biscotti.
- God Stimmell's recommendations include an inexpensive Portuguese red.
- Mushrooms are the star in this hearty vegetarian stew.
- Apples are tasty in the snow.
Toronto Sun:
- Rita DeMontis explores the world of fruitcake with tips from Chef John Higgens of George Brown Chef's School - but, alas, not his super-awesome Buckingham Palace fruitcake recipe. There are some other recipes with the article, though.
- Mulled parsnip and apple shot recipe - made with apple cider, but I'd throw in some brandy. And a cheese ball recipe from Organic Meadow - there's got to be a way to get some brandy in that too.
- Flour power - Elizabeth Baird has all kinds of good info on bread and flour.
Globe and Mail:
- Lobster remains cheap this season - and it makes a great holiday treat.
- Leslie Beck has tips for eating well when dealing with cancer treatments and advises that a healthy diet might make the process easier.
- Beppi Crosariol advises that brown is the new pink and has some whisky suggestions for the holiday season.
- An ex-pat Canadian chef wows diners in Spain with some Canadian-inspired dishes.
