What’s with These Names?


Last December brought a Dutch Baby, and a month ago came something called a “Grunt.”  What’s left?  What bizarre linguistic twists will the kitchen inspire next?  How about a Berry Fool?  No kidding.  Unlike the other two creations, this name goes back centuries, too.  Plenty of time to change things, but no. In common with… Continue reading What’s with These Names?

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Make Some Noise, East Coast


Despite Canadians earning something of a reputation for being quiet, one of their more prominent desserts is anything but.  In fact, one of the sweeter specialties of the eastern (Maritime) provinces is something with the rather peculiar name of Blueberry Grunt, so-called due to the noise blueberries make as they cook down and partially reduce… Continue reading Make Some Noise, East Coast

Ah, Voici las Fraises!


Framboises, myrtilles and mûres too, adding raspberries, blueberries and blackberries to the strawberries whose discovery today’s title celebrates.  (“Ah, voici las fraises!” = “Ah, here are the strawberries!”)  What else would one say in France, when finding the perfect topping for three slices of local shortbread? Sablé Breton (or, “Brittany Sandies”) is France’s version of… Continue reading Ah, Voici las Fraises!

Back Home in Time for Dessert


These pages flit across the globe, exploring our shared culinary heritage in various places.  Part of that cosmopolitan approach, admittedly, reflects a desire to try something new.  Far too little is written of the cuisine enjoyed in countries like Laos, Tibet and Uruguay, so if a recipe from one of those places has potential, the… Continue reading Back Home in Time for Dessert