Results tagged “recipes”

Snappy Answers runs every Saturday afternoon. Send your questions, be they tough or trivial, to snappyanswers@torontoist.com.

Photo by Greg Clow from Flickr.

All summer long, Toronto has been jam-packed with countless cultural festivities, and as the last weekend of the summer begins to dawn on us—with students gearing up for school and vacations coming to an unfortunate end—why not end the summer with some Ukrainian style?

This weekend is going to be a scorcher. Lured by the siren song of the ice cream truck, it will be hard to resist that choc-vanilla twist cone, or Rocket Pop. Then there’s always the convenience store on the corner for a Strawberry Shortcake or Freezie. Of course, after too many of these sweet treats, your bikini or swimming trunks have a snugger fit than you were hoping for while strutting your stuff on the boardwalk. You can thank the high fat and sugar content for that, not to mention the artificial additives and preservatives you may be getting with each mouthful. Not so much fun any more.

Among book collectors, zines are what's known as ephemera -- written matter meant to circulate and serve a purpose, but not to last. They tend to wind up in recycling bins instead of libraries, and so there's a danger that the entire history of zine-making over the last two or three decades could simply vanish. A few avid collectors have formed the Toronto Zine Library -- collected hundreds of zines, and organized them by subject and title -- you can browse the catalogue online. Or you can drop by the Tranzac, get a pint at the bar, sit down with a box of the Library's stash, and start reading.

Lately we've been hearing a lot about the seal hunt here in Toronto. Despite the fact that we're about as far removed, both geographically and culturally, from the ice floes as we can possible to be without leaving the country, the hunt and its busty celebrity detractors are splattered all over the pages of Now Magazine and Metro, among others. And that's okay - it's good to have an opinon about a very Canadian issue, even if you've only heard about it because celebrities are involved.

If you stand very quietly in the Don Valley this weekend, somewhere around Todmorden Mills and the Brickworks, you might see them - tiny little women bent at the waist and wearing black. Trowels in hand, these mostly Greek and Slovenian women patiently search the valley floor for the first dandelion shoots of the season. When they spot their prizes they scoop them out in one silent, efficient gesture and are gone, vanished into the emerging greenery.

TOist contributor Jill Murray has directed our attention to a tasty fundraiser for Medecins Sans Frontieres (aka Doctors Without Borders). And They Cook, Too is a handily spiral-bound collection of recipes by bloggers all over the internet, including a few by Jill herself (personally, we can't wait to try her Peanut Butter Pancakes). Here's the table of contents, which should get your mouth watering, as well as introducing you to a whole slew of nifty food and recipe blogs.

March is moving out like a lamb and Toronto is up for a double shot of groovy spring feelings this week with the re-mounting of Hair, the Tribal Love Rock musical and the return of strawberries. It's the time of the season for these plump, glossy red berries to be making their appearance at fruit stands all over the city. Pair them with a creamy honeyed yogurt cheese straight from the Age of Aquarius and you're ready for some seriously good vibrations, baby.

There are days, right? Days when it's supposed to be spring outside, but it's still cold and dreary. And you have to do your taxes, or write exams, or pull out all of your heavy furniture and clean the year's worth of dust that's piled up against the wall. This is the cure for those early spring blahs - it's comforting enough for a howling gale, and green enough to remind you of the warm days to come. And once you learn this quick technique, which can also be done sans vegetables, you'll never again look back to a certain blue and yellow box.

This is for the hungry, strike-affected college students of Toronto. The title might be a bit dramatic, but if you're a student - or just eat like one - this recipe could save you from being the subject of a "Oh my god! My friend knows a guy who got scurvy! Honest to god, SCURVY!" story. This is faster than going to the dining hall, easy enough to do on no sleep (or if you're, you know, otherwise impared), and only requires ingredients that can sit around in your dorm room and bar fridge from frosh week to finals. And it tastes great -what more could you ask?

At right: Aussie hands can't keep off Canadian tarts.

It's rare to see a wasted mango - especially when they're not in season. Isn't it? Here's one way to NOT waste a good mango:

If the GTA supply of challa bread is completely depleted by the weekend, you can blame this website: Today we unveil our famous challa french toast recipe!

Not sure which is more bizarre, the stuff we write or the stuff you read. Here are the most-viewed entries of the year.

Torontoist was a little overwhelmed at the prospect of Christmas shopping this year, until we realized that we are never quite as loved as when we bear baked goods. The greatest thing about this pumpkin loaf recipe, which comes from the best-thumbed cookbook in our kitchen, the Foster's Market Cookbook, is that it makes two loaves at once, so you don't have to feel guilty about keeping one for yourself. Plus it takes about an hour to bake, which gives you just enough time to enjoy a good Christmas special.

Who knew the traditional Mexican hat known as the sombrero is also the model for an easy-to-make and delicious holiday dessert? The sombrero - which, by the way, has meaning beyond the headwear aspects - lends structure to this tasty after-dinner treat. Check this out:

Say, hypothetically, you were given $25 a week to buy popcorn and beer. Finding beer is relatively easy, as it's only sold in bars, the Beer Store and LCBO. But popcorn?

Brie is widely regarded as the Queen of Cheese, and it makes one Queen of a holiday appetizer! Gooey, chewy, creamy and dreamy, Baked Brie is a holiday tradition that works for all religious denominations. Try easy-to-make recipe at your next holiday gathering, and you'll be the queen of your social circle.