For our July issue, we have some berries, some greens, some travel and tips.
We have tips for making the crispest pickles (and will feature a pickle recipe in August).
We also link to a great video about the cleanest way to cook and shuck corn that we have ever seen!
For Toronto summer patio enthusiasts, we highly recommend, Osteria dei Ganzi on Church Street. Read the review by Gayle Hurmuses and understand why.
Part of our seasonal recipes, we have how to make dolmathes (stuffed vine leaves) whether using preserved leaves or fresh. This recipe is accompanied by one for avgolemono sauce. Both are by our editor Gayle Hurmuses. The dolmathes are ever so slightly “Canadianized” by the substitution of dried cranberries for the usual currants or raisins.
Our newest contributor, Rita Anastasiou, has learned to create luscious and decadent gluten-free desserts and baked goods that sidestep entirely the issue of wheat flour simply by being so delicious. This month, she shares a gorgeously photographed recipe for Berry Tartlets with Almond Crust that I want to reach across the internet for a bite of. Don’t you?