24 Hours With: Danny Grossman
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on an unlimited budget. By Amy Verner
Published: March 2007
Restaurants Articles
Following is a selection of Restaurants articles from our recent issues, as well as the best of our on-line exclusives. If you can't find what you're looking for, please visit Subscriber Services to order a back issue from the past two years.
Butter Up
Who says shortbread is only for sweet tooths? By Charles Oberdorf
Published: December 2006
Opening: Colborne Lane
A celebrated kitchen chemist recalibrates his formula By Liz Allemang
Published: December 2006
The Recipe: Hog Wild
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal.
So we got chef Ken Tam to give us his recipe
Published: December 2006
The Dish: Life of Pie
A comfort food classic gets a comb-over By James Chatto
Published: December 2006
The Morning After
Where to have your first brunch of ’07 By Liz Allemang
Published: December 2006
Tidings of Comfort Food and Joy
Forget the fuss and muss of Christmas dinner. These six restaurants trump the traditional—and you won't have to wash a dish By Liz Allemang
Published: December 2006
Under the Influence
Through his short, bright career, Scot Woods has been obsessed with bringing the world’s cuisines to his cooking. Other chefs should take note By James Chatto
Published: December 2006
Choice Chinese
The city's best spots for excellent egg rolls—and much more
Published: November 2006
Guess Who's Coming to Dinner
After nearly two decades of reviewing restaurants, our dining columnist has one of the most recognizable faces in the business. So he tried a new one on for size
By James Chatto
Published: November 2006
Quest: Holy Crepe
In search of autumn’s most delectable wrap By Shaun Smith
Published: November 2006
Table Talk: On the Marché
A lunchtime institution bids adieu to a generation
By Liz Allemang
Published: November 2006
The Dish: Pass the Buckwheat
A distinctly underrated grain gets a little love By Liz Allemang
Published: November 2006
Opening: Quince
A culinary duo re-imagines brick-oven cooking By Jen Wareham
Published: November 2006
Opening: Amadeus
An Austrian giant takes downtown By James Chatto
Published: October 2006
