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The Black Diamond

Introduced to me by one of my mentors, Robin Goodfellow, this is an oldie but a goodie. It represents the very close relationship I have with cocktails that are simplistic in ingredients yet complex in flavour. I’ve always admired forgotten classics…

Royal Champagne Hotel

Royal Champagne Hotel

The Royal Champagne Hotel has transformed what was once a humble carriage house (Napoleon was said to frequent it) into the Champagne region’s first destination spa that does double duty as a sumptuous retreat for gourmands. Michelin-starred Le Royal makes…

Annie Brace-Lavoie’s Scallop Crudo

EVERY SUMMER WHEN I WAS YOUNG, my family would drive from Montreal to Cape Cod for a weeklong vacation. Those trips were my introduction to fresh seafood, and I fell in love, instantly. My mother encouraged us to try everything…

RIP Cash

In 1997 at The Restaurant in London, when Marco Pierre White was in the midst of his final push for Michelin perfection (which is to say, adding a full deck of five sets of red—not black—knives and forks to his…

Cookbook: Kosher Style

This charming celebration of Jewish North American culinary traditions is something of an anomaly nowadays. Most of the Jewish chefs and cookbook writers making waves are either focused on advancing new Israeli cuisine (Yotam Ottolenghi and Michael Solmonov) or, well,…

Chef Colombe St-Pierre is a Superstar

She was one of 12 promising international chefs featured at June’s Al Mèni, the popular Rimini food festival created by Italian culinary superstar Massimo Bottura. And legendary food critic Andrea Petrini has invited her to participate in two of the…

Blackberry Mountain

To get to Blackberry Mountain, you’ll drive three miles up a dirt road that weaves through the Great Smoky Mountains. It’s the perfect introduction to this Relais & Chateaux wellness resort’s MO: to help guests find bliss via a complete…

Mexico’s Verana is a Hidden Gem

After a few too many Caribbean beach vacations spent trudging around the festering seaweed from Brazil heaped on the once-white beaches, last winter I decided to join the throngs of other dispirited sargassum refugees on a direct flight from Toronto…

Dale Mackay’s Saskatchewan Perogies

Growing up in Saskatchewan I had a lot of friends of Ukrainian background, like my best friend, Christian, whose family regularly invited me over for dinner—even for holiday meals. I got to understand Ukrainian food quite well. The best thing was…

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