5 Under-the-Radar Canadian Wines
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Wine tasting in Niagara-on-the-Lake
The rolling hills of Napa Valley, the elegant vineyards of France and Italy, the rows of vines in coastal New Zealand — that’s where great wine comes from, right? Well, yes, but you might be surprised to discover that Canada also belongs on that list.
Better…
In Photos: Saskatoon Farmers Market
All photos by Gigi Griffis
Saskatoon.
When I decided to road-trip across Canada, this small city in the prairie province of Saskatchewan was little more than a stop in between up-and-coming Winnipeg and gateway-to-the-parks Calgary. The prairies of Canada were a necessary evil, something I had to get across…
Meet a Montreal Buvette: Le Comptoir
Le Comptoir Charcuteries et Vins. Photo by chef-owner Segue Lepage
In the course of our Montréal food research, prior to our last trip there, our Airbnb host was one of several locals we asked to weigh in on the dishes and drinks we proposed to cover. He…
Q&A: Meet an Organic Wine Maker in Quebec
“You don’t get a true representation of terroir by buying fruit from Ontario and adding a French yeast. A great wine is grown, not made in the winery—that’s the only way to get a true taste of the landscape.” –Emmanuel…
Quintessential Montréal: What to Eat
Our latest city spotlight turns north to Montréal, where French-Québécois comfort food meets cosmopolitan nose-to-tail dining, innovative microbreweries, and old-school Jewish classics.
The flower market outside Marché Atwater
Montréal, just 330 miles north of New York City, is an increasingly exciting place to…
Dish Spotlight: Poutine in Montreal
Every so often, a dish or drink is so beloved, so synonymous with a place that we just have to pay it a little extra mind.
Poutine. The mere thought of it gives you a guilty thrill, doesn’t it? The idea of going to a city where it’s perfectly acceptable—indeed,…
Montreal Bagels: A New Yorker’s Take. It isn’t every day you’re treated to a historic culinary spectacle while waiting for breakfast—and yet that’s what you get every time you walk into Montreal’s St.-Viateur Bagel. There’s the aproned employee rolling out the dough, effortlessly forming each piece into its telltale skinny shape. There’s another one briefly boiling the soft rings in honeyed water. When he’s done he puts them…