Author: Renee Morrison

Pasta alla Norma

Celebrate your Last Vegetable Harvests with a Sicilian Classic: Pasta alla Norma

2 September 2025

Late summer in Italy is a sensory feast. Markets overflow with tomatoes that practically glow from within, basil perfuming the air in bunches, and eggplants so glossy they look lacquered. In Montefollonico, where Tuscan Women Cook welcomes guests for immersive culinary adventures, these ingredients star in seasonal favourites like tomato bruschetta and panzanella salad. But when the eggplants ripen, the program takes its inspiration southward — to Sicily, home of the iconic Pasta alla Norma.

Named in honour of Vincenzo Bellini’s beloved opera Norma, the dish has long been considered a masterpiece of Sicilian cuisine: a perfect harmony of fried (or roasted) eggplant, bright tomato sauce, torn basil, and a snowfall of ricotta salata. “The secret to a memorable Pasta alla Norma is in the eggplant,” says Coleen Kirnan, owner of Tuscan Women Cook. “Frying transforms eggplant into something almost meaty, while roasting provides a lighter, equally delicious version.” Either way, it’s a dish that captures Sicily at its peak — humble ingredients, handled simply, creating something that tastes like the last few days of summer.

Recipe: Pasta alla Norma

Yield: 4 first-course servings
Recipe and photo reprinted with permission of Tuscan Women Cook.

Ingredients

  • Olive oil as needed, at least ½ cup

  • 2 medium eggplants (about 1½ pounds)

  • Salt and freshly ground black pepper

  • 1 tbsp chopped garlic

  • 2 lbs tomatoes, peeled, seeded, and coarsely chopped (or 2–3 cups tomato sauce)

  • 2 tbsp tomato paste

  • 1 dried hot chili pepper (optional)

  • Pinch dried oregano or 1 tsp fresh

  • ½ lb penne rigate or rigatoni

  • Several large basil leaves, torn into small pieces

  • Grated ricotta salata or pecorino romano

Preparation

  1. Preheat oven to 375°F. Line a baking sheet with foil and brush generously with olive oil.

  2. Remove stems from eggplants; cut into ½-inch slices. Brush slices with olive oil, season with salt and pepper, and roast for 20 minutes. Flip, brush again if dry, and continue roasting until browned and tender (about 40 minutes total).

  3. While eggplant roasts, heat 2 tbsp olive oil in a saucepan over medium heat. Soften garlic, then add tomatoes (or tomato sauce), tomato paste, chili pepper, and oregano. Simmer until reduced, about 15 minutes (10 if using sauce).

  4. Cook pasta in abundant salted water until al dente. Toss pasta with tomato sauce, a splash of cooking water, and basil. Adjust seasoning.

  5. Divide half the pasta into four bowls. Scatter with ricotta salata, tuck in eggplant slices, then repeat with remaining pasta, cheese, and eggplant.

Variation: Fry eggplant slices in ⅓–½ cup olive oil until golden on both sides; drain and keep warm. Prepare the sauce in the same pan.

Where Celebs Will Be Dining During TIFF 2025

2 September 2025

When TIFF rolls into town (September 4–14), Toronto transforms into Hollywood North — not just on the red carpet, but at the dinner tables too. For ten glittering days, restaurants become backdrops for industry deals, stolen moments, and the occasional paparazzi flash. Here’s where the style icons and film legends are most likely to dine, toast, and perhaps be caught mid-laugh.

The buzz is loud at Nobu Toronto (pictured), the long-awaited Mercer Street outpost of the world-famous brand. Since opening, it has quickly become a celebrity staple. Drake and Pharrell Williams have already been spotted, and the lively bar is just as star-studded as the upstairs omakase. 

A few blocks away, Enigma Yorkville is a jewel box of the scene: tucked away on St. Thomas Street, it serves a refined seasonal tasting menu that blends Japanese precision with Nordic minimalism. It’s no wonder Toronto’s power set — and TIFF’s visiting stars — gravitate here when they want a little quiet luxury with their culinary artistry

Yorkville also shines at Adrak, where Michelin-level Indian cuisine and plush interiors have hosted everyone from the Jonas Brothers to Jessica Alba. It’s the kind of room where rich curries and glittering company go hand in hand.

On King West, the energy shifts into high-octane glamour. Minami (above) delivers with its A5 wagyu and cocktail craft, while just down the street, the Ace Hotel’s Evangeline rooftop lures festival crowds with ’70s-inspired share plates and that golden-hour glow perfect for selfies.

Meanwhile, Ossington keeps its cool edge with Lunch Lady, the Vietnamese comfort-food spot that turns into an industry hangout during TIFF, thanks to its vibrant cocktails and come-as-you-are charm. And for late-night escapades, Vinny Restaurant & Vinyl Bar is pure retro glitz — shrimp toast, disco lighting, DJ sets — the kind of place where you might bump into Dakota Johnson on the dance floor or Jude Law leaning against the bar.

This year, two new contenders are jostling for the after-hours crown. Bar Clams, Matty Matheson’s rollicking seafood diner, and Tha Phae Tavern, a riot of karaoke and claw machines, bring the kind of chaotic fun that even celebs can’t resist. They’re buzzy, unpolished, and all the more irresistible for it.

And finally, Abrielle (pictured) has emerged as another chic contender. With Mediterranean-inspired plates and a stylish room that straddles polished dining and easygoing warmth, it’s poised to host plenty of quiet tête-à-têtes between screenings.

TIFF is celebrating its 50th edition this year, and Toronto’s dining rooms are ready for their own close-ups. Whether you’re chasing star sightings or simply soaking in the atmosphere, these restaurants prove that the real festival often happens long after the credits roll.

The Future of Lettuce Is Here — and It’s Grown in Ontario

17 August 2025

There’s a new kind of lettuce on Ontario shelves — and it might just change the way you shop. Haven Greens, grown in Canada’s first fully automated, AI-powered greenhouse in King City, delivers crisp, flavourful leafy greens that last up to five weeks in the fridge.

By producing lettuce locally, Haven Greens reduces Canada’s reliance on U.S. imports (90% of our leafy greens currently come from California), while giving shoppers greens that are pesticide-free, touchless, and ready to eat right out of the package. Less food waste, fewer supply chain headaches, and fresher salads — it’s a win for both sustainability and taste.

To showcase just how good local greens can be, Haven Greens created this summer-ready recipe:

Haven Greens Grilled Veggie & Goat Cheese Salad

Ingredients

  • 1 zucchini, sliced

  • 1 baby eggplant, sliced

  • 1 red bell pepper, roughly chopped

  • 1 ½ tsp salt

  • ¼ cup vegetable oil

  • Haven Greens Baby Red + Green Leaf mix

  • ⅓ cup goat cheese, crumbled

  • ¼ cup crushed peanuts

Dressing

  • 3 tbsp extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • 1 tsp honey

  • 1 tsp Dijon mustard

  • Pinch of sea salt

Instructions

  1. Toss zucchini, eggplant, and bell pepper with oil and salt. Grill 3–4 minutes per side until lightly charred.

  2. Whisk together the dressing.

  3. Layer grilled veggies over a bed of Haven Greens. Top with goat cheese and peanuts, drizzle with dressing, and enjoy.

Find Haven Greens Baby Green Leaf, Baby Red + Green Leaf, and Baby Spring Mix now at Metro, Sobeys, and Foodland stores across Ontario. Fresher, longer-lasting greens — grown close to home.

Here’s How to Make Ina Garten’s Connecticut-Style Lobster Rolls

16 August 2025

For most of New England, the lobster roll is a summertime staple: cold lobster salad dressed in mayo, tucked into a buttered bun. But for Ina Garten, the celebrated Barefoot Contessa and beloved cookbook author, there’s only one way to do it — Connecticut-style.

“When I first discovered a Connecticut lobster roll, there was no going back,” Garten confessed recently, sharing her go-to recipe on Instagram. The hot version swaps mayonnaise for melted butter and serves the lobster meat warm, creating what Garten calls “a roll worthy of a celebration.”

The method is as straightforward as it is decadent: She melts butter in a pan, tosses in chunks of cooked lobster with celery, salt, and pepper, and lets it gently heat through. A squeeze of lemon and a sprinkle of dill brighten the mix before it’s spooned into toasted buns, then finished with more dill and lemon for a summery kick. The result? A roll that’s luscious, lemony, and deeply satisfying.

Unlike its chilled cousin, the Connecticut-style lobster roll traces back to the 1920s, when it was first served at Perry’s in Milford, Connecticut. Today, it remains a regional favorite — and Garten’s version proves just how simple it can be to recreate at home.

Her recipe appears in Cook Like a Pro: Recipes & Tips for Home Cooks, one of the many cookbooks that have made Garten a trusted voice for home cooks who want elegance without intimidation. And as she notes, these rolls aren’t just for the Fourth of July. They’re a fast track to bringing coastal New England flavor to any summer table.

Whether you’re perched seaside or simply dreaming of the shore, Garten’s lobster rolls deliver all the charm of a beach shack classic — with a Barefoot Contessa upgrade.

The Breakwater Inn Reopens with Maine’s Ultimate Foodie Escape

16 August 2025

Fresh off a top-to-bottom renovation, The Breakwater Inn in Kennebunkport is welcoming guests back with a splash — and a feast. One of Maine’s oldest inns, originally a boarding house for sailors, the storied 35-room property has been reimagined by Maine-based First Serve Hospitality. The result: a seamless blend of preserved historic architecture and contemporary coastal sophistication.

Perched on the Kennebunk River just 90 minutes from Boston, the Breakwater has long drawn celebrity clientele — from Martha Stewart to Patrick Dempsey and Seth Rogen — who come for its waterfront charm, timeless hospitality, and proximity to some of Maine’s best seafood spots. Now, guests can experience it all in a new way with the Ultimate Maine Food Tour, a curated culinary journey launched to coincide with the inn’s reopening.

The two-night package unfolds like a greatest-hits menu of Maine’s coastal cuisine: lobster risotto and blueberry pie at Mabel’s Lobster Claw, golden fried clams at Bob’s Clam Hut, a surf-meets-turf burger and whoopie pie milkshake at Harbor Burger Shack, and clam chowder or beer-steamed steamers at The Maine Catch in Ogunquit. Back at the inn, the day ends with sunset cocktails on the lawn and a finale of baked stuffed lobster at Port Fish & Chop House. VIP treatment is guaranteed at every stop — think best waterfront tables, signature dishes and drinks, and car service throughout.

After a day of indulgence, guests retreat to redesigned harborside suites dressed in serene coastal décor, luxe linens, and balconies overlooking the Atlantic.

The Maine Food Tour Package (from $2,500 USD for two, available through October 12) includes two nights in an oceanview suite, all culinary experiences, and transport. Whether you come for the food, the history, or simply the view, the Breakwater’s next chapter is already making waves.

Sandblu’s New Blu Restaurant Brings Aegean Luxury to Santorini’s Caldera

16 August 2025

Santorini has no shortage of spectacular terraces, but few offer the kind of stage now set by Blu, the new signature restaurant from Sandblu resort. Designed by the acclaimed Rockwell Group, the just-opened dining destination extends the resort’s tranquil East-side ethos to the island’s most iconic setting: the UNESCO-listed Caldera. 

From morning brunch to late-night cocktails, Blu invites guests into a day-to-night rhythm that fuses Greek Mediterranean tradition with global culinary flair. Menus highlight local produce and fresh catch, but with cosmopolitan touches — think Sea Bass Crudo, Lobster Pasta enriched with sweet Samos wine, and Shredded Oxtail paccheri with graviera cream and summer truffle. Even brunch turns indulgent, with creations like Mascarpone Pancakes layered with berries and orgeat maple syrup or a playful Surf & Turf of scallops and ibérico ham.

The 150-seat restaurant was designed as an experience of its own. An expansive white-marble terrace gazes across Skaros Rock and the Aegean, while airy interiors echo Santorini’s volcanic palette of whites and blues. An open-air bar and reflection pool anchor the space, as a resident DJ’s soft soundtrack mingles with the sound of waves below.

Blu’s wine list showcases Santorini vintages alongside international labels, while the cocktail menu leans into creative riffs on Greek flavours — from the cucumber-bright Katsouni Gimlet to the bold Bloody Marika, spiced with tsikoudia and local tomato juice.

For those seeking a setting as memorable as the meal, Blu doubles as a venue for weddings and milestone celebrations, with in-house event planning and catering to match the views.

Whether you come for brunch, linger into sunset cocktails, or celebrate under the stars, Blu has quickly established itself as a must-visit destination in Santorini’s dining scene — and the newest jewel in Sandblu’s crown.

North America’s 50 Best Restaurants Honours Quebec’s Tanière3 for Art of Hospitality

16 August 2025

When it comes to unforgettable dining, atmosphere and service can be just as memorable as what’s on the plate. That’s why North America’s 50 Best Restaurants created the Art of Hospitality Award — and this year, the very first honour goes to Tanière3 in Quebec City.

Set in the vaulted cellars of two historic houses between the St. Lawrence River and Place Royale, Tanière3 is an immersion into Quebec’s culinary soul. Chef François-Emmanuel Nicol and co-owner Roxan Bourdelais have reimagined fine dining as a story of place: 10 to 15 seasonal courses crafted almost entirely from Quebec-sourced (often foraged) ingredients, each one revealed in real time to keep curiosity alive until the very last bite.

Guests can choose between the Chef’s Counter Cellar, where you watch the team at work and interact with Nicol directly, or the Dining Room Cellar, an equally atmospheric but more traditional setting. Whichever path you take, expect hospitality that feels deeply personal — a hallmark of the Tanière3 experience.

As William Drew, Director of Content for North America’s 50 Best Restaurants, put it: “Tanière3 delivers far more than just fine dining – it offers a personal experience rooted in the warmth, care, and pride of Quebec.”

The 2025 awards ceremony takes place September 25 in Las Vegas, when the full list of North America’s 50 Best Restaurants will be revealed. Until then, Quebec has every reason to celebrate: one of its most innovative dining rooms has just been recognized as setting the gold standard for hospitality.

CroisiEurope Wine Cruise

CroisiEurope’s Wine Cruise Lets You Sip Through France’s Most Iconic Vineyards

5 August 2025

If your idea of a perfect getaway includes swirling a glass of Beaujolais on a sun-drenched terrace, CroisiEurope’s latest itinerary is your calling card. Launching in October 2026, this new seven-night wine enthusiast river cruise invites oenophiles (and romantics of all kinds) to sail through the beating heart of French wine country.

The journey starts and ends in Lyon (France’s gastronomic capital, pictured below) and winds its way down the Saône and Rhône rivers aboard the MS Rhône Princess. Along the way are tastings among the famed hills of Condrieu and Côte-Rôtie, the grand crus of Tain l’Hermitage, and a stop in Saint-Rémy-de-Provence for a sun-soaked sampling of southern blends. Each day is bookended by delicious onboard meals (yes, with wine pairings) and included excursions that read like a cultural highlight reel.

France Vineyard
Lyon, France

One afternoon, follow Van Gogh’s trail through Arles. Another, wander the medieval streets of Viviers—home to France’s smallest cathedral. In Avignon, tour the storied Papal Palace. And in Lyon, snack and sip your way through Les Halles de Lyon Paul Bocuse, the city’s most iconic indoor market.

In true CroisiEurope fashion, the cruise is all-inclusive: every meal and glass of wine, every guided vineyard visit, and even the WiFi and port fees are part of the package. Fares start at €1,995 per person for the October 21, 2026 departure.

It’s a luxurious yet easygoing way to experience France’s best wine regions—without ever having to pack and repack a suitcase. We’ll raise a toast to that.

Tamarind Tequila Fizz

Tamarind Tequila Fizz: A Poolside Cocktail From Puerto Vallarta

5 August 2025

At the Buenaventura Grand Hotel in Puerto Vallarta, cocktails are serious business. As part of the hotel’s new liquid gastronomy program, chefs and bartenders are teaming up to create drinks that engage all five senses. One standout? The Tamarind Tequila Fizz — a poolside stunner that’s tangy, refreshing, and just a little spicy.

Tart tamarind juice and bright lime wrap around the smooth edges of aged tequila, topped with sparkling water for lift. A chili-lime rim adds just enough heat to wake up your tastebuds. It’s available all summer long at the hotel’s four bars — Sky Bar, Lobby Bar, Palmita Bar and Corazón Contento — but you can also recreate it at home with this easy recipe, straight from their bartenders (gracias). It’s the perfect drink for those late afternoons when you’re sun-warmed, salty, and not quite ready to head indoors for dinner.

Tamarind Tequila Fizz

Ingredients

  • 50 ml reposado tequila

  • 30 ml fresh tamarind juice

  • 15 ml agave syrup

  • 20 ml fresh lime juice

  • Sparkling mineral water

  • Ice cubes

  • Chili-lime salt, mint sprig, tamarind strips (for garnish)

Method

  1. Rim a tall glass with chili-lime salt.

  2. Shake tequila, tamarind juice, agave and lime with ice.

  3. Strain over fresh ice, top with sparkling water.

  4. Garnish with mint and tamarind.

Latin Food Fest NYC returns: Big flavours, bigger energy

5 August 2025

Empanadas, Bad Bunny lookalikes & 70+ food vendors: Latin Food Fest NYC is back.

Returning to Brooklyn’s buzzy Industry City from September 13–14, 2025, the two-day Latin Food Fest will feature more than 70 vendors dishing out flavour-packed bites from Argentina to El Salvador. 

The food is truly worth the visit alone, but this festival is a full-on cultural celebration, with 14 live performances, immersive art installations, and cheeky contests like empanada-eating challenges and a Bad Bunny look-alike showdown. (We don’t know who’s judging, but we have questions.)

You’ll want to come hungry and curious. Vendors range from mom-and-pop pupuserías to next-gen chefs serving twists on tamales and ceviche. Wash it all down with rum cocktails, paloma spritzes and cold micheladas while dancing to cumbia or reggaetón in one of three themed zones.

The organizers say the festival will expand to more cities in 2026, but it’s worth tasting the original recipe that’s been simmering in Brooklyn.