1. QUINTESSENTIALLY ITALIAN
“This Italian Soup is a Folk Tale Come to Life” declares the headline of Food52’s excerpt from a book on Aquacotta, an ancient soup that varies from region to region and household to household. Emiko Davies explains his affinity for it: “It’s my favourite because, to me, it represents a central tenet of Italian food: conviviality.”
2. YOU WON’T BE RESENTIN’ THIS
Punch’s latest “In the Details” feature draws light to a post-espresso ritual long practiced in Veneto: rinsing out your cup with a slug of grappa. In “Bringing the Italian Ritual of ‘Resentin’ to the Bar World", the story shares how one Chicago bar creatively applies this to oysters.
3. FLAVOURS OF IRAN
The New York Times’ “The Verdant Food of Iran Entices at Persian New Year” is a beautiful introduction to both the Nowruz celebration and also Iranian culinary customs. Make it to the bottom and you get the added treat of some recipes that will warm you in this last leg of Winter.
4. WARM IT UP
And speaking of Winter, here in Ontario we didn’t get the snow dump that others on the East Coast did last week, but a mid-March freeze in an otherwise (relatively) warm cold season is still a reason to check out this one from Bon Appetit: “15 Snow Day Recipes We’re Tackling During the Blizzard”.
5. YOUR EATING OUT CHECKLIST
Proving once again that Toronto continues to up its culinary game isToronto Life’s “Best New Restaurants: 2017”. And we’re especially thrilled to see Bar Begonia on the list, where one of our After Hours subjects—chef Trista Sheen—runs the kitchen.