Food

  • Here comes the sun

    The end of winter is always a waiting game. By March, the sun is strong enough to whisper spring, but…

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  • #brussels sprouts #foodphotography #foodstyling #brassica mortar-and-pestle.ca

    Evergreen

    Behold the Brassicas. Perhaps the most beautiful and noble family in the whole vegetable kingdom. They seem perfect symbols of…

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  • Quince paste : mortar-and-pestle.ca

    Quince Paste

    It’s hard to decide what’s more mysteriously delicious – the smell of a quince, or its flavour. If you make…

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  • Takoyaki from mortar-and-pestle.ca

    Takoyaki

    Making them is an adventure in three exciting chapters. First, the quest for fascinating new ingredients. Then, a visually thrilling…

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  • Chicken with wild mushrooms - mortar-and-pestle.ca

    Chicken with wild mushrooms

    As always, we’re genuinely thankful for the family and friends that always make this holiday a proper feast. But as…

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  • pistachio and apricot ice cream : mortar-and-pestle.ca

    Spiced Apricot Kernel Ice Cream

    In praise of climate change, here’s a late-September ice cream inspired by the last rose of summer, the heart of…

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  • Vickies Tomatoes - mortar-and-pestle.ca

    The Incredible Edible Tomato Museum

    Vicki is a farmer, an artist, an archivist, and the builder of an Ark containing now over 100 varieties of…

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  • Peach and Pancetta Pizza - mortar-and-pestle.ca

    Peach and Pancetta Pizza

    A simple pizza that rides the bittersweet line between luscious late summer and full-flavoured fall.

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  • Vietnamese Crispy Pork Salad mortar-and-pestle.ca

    Vietnamese-style crispy pork belly salad

    You’d think this crispy pork belly salad would be all about the crispy pork belly. It’s really a study in…

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  • Bouillabaisse recipe and food photography from mortar-and-pestle.ca

    Ocean

    The page in the cookbook we use to make bouillabaisse is so coated with gelatinous fish stock you could break…

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