Breakfasts - Irish, French, Vietnamese

Some nations know better than other how to make a good breakfast.

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Desssert: Pain du Mom with Crème Anglaise - 1 Jul 2009

"My mom came up with this recipe," says John MacPherson, owner-chef of the Foster Harris House (so, Francophones, don't get picky about the grammar), "and has served it for some 20 years. Of course the serving size at my mom's is five times as big as we serve at the Foster Harris House, but a little goes a long way with this decadent breakfast dessert." read more...

British markets - 24 Jun 2009

When cable TV broadcasts Wimbledon hosting the tennis championships, it's time for a British court-side tea of cucumber sandwiches, strawberries and cream. Which bring on British nostalgia. Missing Marmite? Pork pies? Or Bird's Custard? Need to lift the spirits with a nip of ginger wine? A little Land of Hope and Glory is just behind the doors of these markets. read more...

Breakfasts - a good start - 8 Jan 2009

Mom always said you should start the day with a good breakfast. You know she's right. But if you can't face a bowl of cardboard-tasting, horsestall-looking granola, the nations of the world offer other options. read more...

Coffee - home-brewed - 18 Nov 2007

Coffee starts the day and rounds up a great dinner. So it better be good. We should choose it as carefully as we choose our wine. read more...

Croissants - 18 Nov 2007

The French probably have the most seductive notion of breakfast - a good cup of coffee and a croissant. read more...

Home-cooking Restaurants - 16 Nov 2007

Nostalgic for restaurants of the 50s? That time before fusion when food was simple but wholesome and plentiful? There are still some diners, restaurants and lunch counters around, cooking food as mother made it. read more...

Phô - 16 Nov 2007

One of the best meals-in-a-bowl is the Vietnamese soup Phô. Pronounced 'fur' or 'feu', like the French word for fire, it's satisfying, simple and healthy, a Vietnamese breakfast dish that makes a great lunch for Westerners. read more...

Pork meats & cured sausages - 15 Nov 2007

Cured and smoked pork meats are central to German and other Northern European cooking and wonderful in winter with mashed potatoes and red cabbage. read more...