Canada is a country of ingredients without a cuisine; we're a country with musicians without an indigenous instrument; Toronto's a city that doesn't even have a dish named after it.
For me, brunch is such a versatile meal since you can play on both the sweet and savory in your dishes.
Pot lucks are fun, especially when you encourage your guests to bring dishes that represent their families or cultures.
Many people are turned off at eating vegetarian because of the misconception that all dishes are just an arrangement of bland vegetables.
Rhythm, that's an essential part of cooking. The sound of a lovely song and the smell of some dish in the oven are equally evocative.
I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.
There are days when I literally have to eat 17 plates of food - it's intense. It's about moderation. You just need a few bites to get the gist of a dish.
I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
I visited those friends who'd just had a baby, and she was washing dishes and he was cleaning the house, and I burst with happiness. And in their minds, they were in this terrible domestic rut.
The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
Keeping your space clean is as much a part of the end result as the dish being tasty.
Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.
I can cook a little bit. I can cook a few Spanish dishes. But, in movies, it looks like I cook much better than I cook.
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
Greek yogurt with some olive oil stirred in can transform many dishes.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
My creative process is quite slow. I hear melodies in my head while I'm washing the dishes and I allow my subconscious to do the work.
Many a one has been comforted in their sorrow by seeing a good dish come upon the table.
It's the only dish I serve my craziness for color in.
I was logging 15-hour days, sampling food every minute. I had access to these amazing dishes, and it was easy to lose sight of how quickly the bites added up.
