Contrary to popular belief, the front yard variety of dandelion is completely edible, from the flower down to the root. Before harvesting...
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
Wild Asparagus, Wild Mint and Wild Sumac Salad
Though one might have heard of poison sumac, it would be difficult to confuse it with the edible kind: the poison variety is a vine with white...
Fiddlehead Tart
Fiddleheads are coiled ferns that are only edible before they are open.
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
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...
Wrapped Brie with Jam and Pecans
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...
Charred-Corn Salsa with Peach Vinaigrette
Nothing says summer like peaches and corn.
Spiced Granola Nuts
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...
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