Food News
The latest from the test kitchen: beet slaw for burgers, a new flavour of Jubilee Tea and more
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Food News
The latest from the test kitchen: beet slaw for burgers, a new flavour of Jubilee Tea and more
The latest food news from the experts in Canadian Living’s test kitchen.
Make: Beet slaw
Your salad just got a whole lot more interesting and healthy with this dynamic combo of shredded sweet golden beets, crunchy carrots, tender kale and broccoli. Enjoy an arsenal of antioxidant-rich veggies without picking up a knife. Hint: It's delicious piled on burgers and tacos, too!
PC Beet Slaw, $2.50, pc.ca.
Try: The new flavour of Jubilee Tea
TWG Teaf's limited-edition Jubilee Tea, with notes of maple syrup and cranberry, is basically some of our favourite Canadian flavours in a cup. It's great warm on camping nights or over ice as a tart refresher—the perfect way to keep the Canada 150 celebrations going.
TWG Tea
TWG Tea Jubilee Tea in Caviar Tin, $32, vansingdg.com.
Get: A smoke gun
It's still burger season, so go ahead and fire up your condiment game. Breville's The Smoking Gun offers a clever way to infuse food and drinks with natural smoke flavour in less than a minute. Hickory and applewood shavings (and a ton of recipes) are included, so you simply load it, light it and blow smoke! The tool works well with high-fat foods, such as cheese, butter and nuts (plus, avocado—my favourite!).
The Smoking Gun, $130, brevillesmokinggun.ca.
Do: Hassle-free lobster tails
As if we needed another reason to love premium Canadian lobster. Matty's Seafood lets you choose among four ways to enjoy it—without cracking a shell. The frozen uncooked cleaned tails are packed with knobs of butter; just follow the instructions to grill, broil, sauté or sous-vide to saucy perfection.
Matty's Seafood Brands Simple Serve Lobster Tails, $17, mattysseafood.com.
Read: Six Seasons: A New Way With Vegetables
I've had a longtime love affair with Portland, Ore., vegetable whisperer Joshua McFadden. A food industry veteran, he has brought veggies to the forefront of restaurant menus and helps home cooks make the most of their garden bounty. His first book, Six Seasons: A New Way With Vegetables, divides the year into six growing seasons; since fruit and veggies have such a wide range of peak ripeness, they simply can't be contained in the usual four. I love his recipes: They read like poetic love letters to food and capture the complex beauty and flavour of local seasonal fare.
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