Joanna Notkin
Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. Our food editor’s style brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes.  Joanna began as a textile designer before opening Zoe Ford Catering. She now also freelances as a recipe tester, restaurant consultant and menu planner and is an all-around food lover. www.zoeford.com
Day Lily and Cranberry Jam

Day Lily and Cranberry Jam

Not all day lilies are edible!!! If you know what to hunt for, day lilies are quite diverse in the kitchen! Day lily jam is a fun and easy...

Dandelion Pesto

Dandelion Pesto

Contrary to popular belief, the front yard variety of dandelion is completely edible, from the flower down to the root. Before harvesting...

Fiddlehead Tart

Fiddlehead Tart

Fiddleheads are coiled ferns that are only edible before they are open. They are foraged in the spring and seen in grocery stores until the early...

Leek and Mushroom Custard Quiche with Goat Cheese and Gruyére

Leek and Mushroom Custard Quiche with Goat Cheese and Gruyére

One of the miraculous things about eggs is their ability to become so many different textures. This quiche has a particularly smooth texture resembling a savoury custard. It’s best to cook the mushrooms well to remove most of the moisture. Any favourite cheese can also be substituted, but the goat cheese lends an excellent flavour.

Carrot Cake Marmalade

Carrot Cake Marmalade

Ingredients 700 g carrots (about 6 large)1 tbsp + 2 cups granulated sugar1/2 cup lemon juice (from 2 lemons)2 tsp zest (from 1 lemon)1 tsp...

Green Onion and Red Wine Jam

Green Onion and Red Wine Jam

This jam can also be spread on a sandwich in place of a honey-Dijon mustard. Ingredients 5 small shallots, sliced4 cups finely sliced green onions...

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