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More on Poutine
Following our last week’s post titled « Boston’s take on poutine« , we got a few requests to explain what the « real thing » looks and tastes like and whether or not it can be part of a healthy diet. As you will learn by watching this video, poutine apparently originated in the late 1950s. Several communities in […]
Boston’s take on « poutine »
One of Quebec’s culinary symbol, « poutine », has become increasingly popular across Canada, as well as in the Northern border regions of the United States, which offer variations of the traditional dish. Cheeses other than fresh curds are commonly used (most commonly mozzarella cheese), along with beef, brown or turkey gravy. Watch this video and tell […]
Blending in with vegetables
Have you already seen pictures of Liu Bolin, the « invisible man »? He is a Chinese artist known for taking photographs of himself, painted in order to blend in with the background. His message is often one of protest against consumer society.
Best of 2011: Your favourite recipes
Start off the New Year with 2011’s TOP 10 recipes. See which ones were both best rated and most often saved in the cookbooks of our 270,000 members during 2011. Surprisingly enough, the #1 recipe features fish as main ingredient! Who said that Canadians don’t like seafood? .
Macarons in Milan
If you read my previous post about macarons, you understood that, even if I do not have a sweet tooth, I do fall for these elegant delicacies. So, imagine my excitement when I bumped into a new Ladurée store while strolling in downtown Milan, last Saturday, along with my brother Gianfilippo.
Delicacies in Provence
When I was setting up in my little apartment in Marseille, I instantly perceived the absolutely delicious aroma that continuously wafted up my street! I felt as if the whole neighbourhood smelt of Froot Loops. I remember going out on the streets in search of the place from where this delicious aroma wafted. And this […]
The week of least effort…
It’s that time of year again: We have a million things to do before Christmas, and very little time to do it all in. To lend a helping hand, I’ve concocted a “lazy” menu for you this week:
A gluten-free festive menu
This week I’m recommending a 5-course gluten-free festive menu for a the holidays. This means that foods containing rye, oats, wheat, barley, triticale and its derivatives have to be avoided.
About Argilla
Every summer, Aubagne, a small town in the south of France, next to Marseille, organises the Argilla festival, the largest pottery market in France. This summer, the timing was perfect because I just happened to be looking for small bowls in which to serve olives, tapas and other snacks during an aperitif. What’s more, since […]
Free trial of our MEAL SWAPPER feature: The winners are…
Last week, we gave everyone the opportunity to try our meal swapper feature for a week, for free (see below). Many thanks to all those who sent us their comments. As promised, we have drawn two FREE 1 YEAR SUBSCRIPTIONS to ‘SOS Cuisine PLUS’.
Ready to wear and … ready to eat
Eccentric headwear is never out of style, but the ones created by Japanese artist Takaya Hanayuishi with flowers, vegetables and fruits are real masterpieces. Each creation is unique and worn only once, on very special occasions. Judge by yourself.
Canastra Azul, great little restaurant in Porto
As I was telling you, ask anyone in Portugal and they will tell you that Pinhais & CA.LDA. canned sardines are the best in the world. Well, thanks to the people I met onsite (and by chance), I came across two guys, Zac and Tomàs, who use these canned sardines in an ingenious way.
