Flavour

by Joan Saunders | photos by Amanda Cribdon Photography -  Certain scents pull me back to a specific time or place. When I smell cedar shavings, I am reminded immediately of my grandfather's workshop. Lilac recalls a friend's garden and cinnamon, ginger and sweet caramel always make me think of baking with my family over

by Joan Saunders | photo by Janis Jean Photography -  While it’s expected that mashed potatoes will appear for autumn meals, you can also explore the unexpected and showcase fabulous fall root vegetables through a tempting variety of side dishes. Not only are the colours amazing, but the flavours also run the gamut from sweet

by Joan Saunders | photos by Amanda Cribdon Photography -  Over the years, I've learned to trust and often rely on some secret ingredients that hail from different countries and from a variety of regional cuisines: anchovies, balsamic vinegar, cardamon, lemon, Greek yogurt, vinegar, soy sauce, sriracha, harissa, horseradish and shallots, to name just a

by Joan Saunders | photos by Amanda Cribdon Photography -  Condiments are my jam. I'm a big fan of relish, mustard, mayo, ketchup, spicy spreads and yes, most definitely, chutney. I started making chutney years ago when we had a plum tree in our garden that produced millions of little yellow plums. I had to

by Tracie Zahavich, Fox & Monocle Cafe | photo by Janis Jean Photography -  Peaches are our favourite stone fruit to work with. The sweetness, the juiciness, their intoxicating flavour … the peach is such a versatile ingredient; it's delicious fresh and holds up well when cooked. Peaches also hold on to smokey flavour well,