tea time expands time.

Playing around with tea blends is a good way to whittle the afternoon away in the kitchen.  Here is a blend of chrysanthemum flowers, green cardamom, sliced almonds, fennel and cumin seeds.  Steeped on its own or with a small strip of candied ginger dropped in to lend a touch of sweet spiciness, this blend …

winter is coming.

As the temperature drops, all I want to do is cook things on low and slow.  Soups, stews, roasts…things that take a few hours to cook, that need to be eaten in bowls while wearing fuzzy slippers and sweaters. A few years ago I discovered a Persian restaurant in Toronto called Pomegranate.  For my first …