Joanna Notkin, Author at Harrowsmith

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

’Tis the season – Spiced Granola Nuts

Dec 20, 2016

These are so fantastic as a snack or with cocktails before dinner or a party, but more importantly they are perfect as a gift. You can make them...

’Tis the season – Wrapped Brie with Jam and Pecans

Dec 15, 2016

This is a lovely gift to give because it’s so delicious but also creative. Any jam will work in the recipe, and we recommend using anything you have...

’Tis the season- Orange Liqueur Balls

Dec 5, 2016

This is our take on the classic rum ball, which seems to have all but disappeared over the years. The use of orange liqueur is really part of a trend toward using what you have on hand.

Post-holiday Leftovers Trifle

Dec 28, 2015

We often think of leftovers as merely a second helping of something that is a day or two old (longer, in some cases!). But these recipes will get you thinking of leftovers as new ingredients. Here is a recipe to turn your post-holiday leftovers into exciting dishes that call for whatever you have on hand. 

Herb Roasted Cornish Game Hen

May 8, 2015

Smaller birds are great for 1-2 people and are quick to roast up for a delicious meal. It can also be nice to serve a half Cornish hen per guest at a dinner party! Making a compound butter is a great way to season poultry, is easy to make and keeps well in the freezer. This compound butter is made using fresh herbs that would normally be found in poultry seasoning.