First, there was la grandmère Bras (Angèle), who bought the place in 1956 to serve her refined country cooking. In 1968 her son Michel Bras moved in behind the stoves and swiftly rode a whirlwind of creativity and finesse to two…
An Egyptian family recipe for hibiscus juice was the inspiration for the slightly sweet, slightly sour juice by Zamalek — a delicious thirst quencher straight from the can, over ice, or mixed with spirits and a twist of citrus. Zamalek…
At first glance nowadays, the scene in New York — where so many dining trends are set — suggests that we have taken a step back to those heady days of moneyed early-’90s excess, when restaurants were oversized and bold.…
The exclusive 40-year-old whisky is only the second Canadian whisky offer of their 66-year history. It’s also the second of their spiffy Ex Libris whisky series to be named in honour of one of my father Mordecai’s novels. The first,…
The latest oven from the company that two decades back introduced the home cook to the combi steam oven genuinely has it all. Think five humidity settings, steam temperatures that run to 450°F, and effortless cooking all around. Cooking with…
His debut cookbook — Where the River Narrows: Classic French and Nostalgic Québécois Recipes from St. Lawrence Restaurant — seeks to fulfill a similar mission, sharing recipes that evoke his home province’s culinary traditions and their roots in the classical…
1920: Twenty years after launching a motorists’ guide for the purpose of promoting its own tire sales, Michelin stops giving it away and starts charging. 1926: Following the lead of other popular travel guides Michelin adds (single) stars to some…
