It's asparagus season and I've got the spear-it in me!
This week, it’s about the first vegetable of the season
Had greats visit with Tim Barrie at Barrie's Asparagus, and Chef Ace from Cambridge’s The Blackshop about that towering veggie. Tips, tricks and a recipe for Bang Bang Shrimp in this week’s column
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Local hot sauce maker says kitchen 'became my domain' after vision loss: Jasmine Mangalaseril | CBC News
With names like Magic Dragon, Northern Lights, and Devil’s Night, a local entrepreneur is putting a spin on familiar flavours and turning them into hot sauces. And he's doing it all without the sense of sight. CBC K-W's food columnist Jasmine Mangalaseril explains how Jacob Wilkinson relies on his other senses to create recipes.
Cinco de Mayo is more than just tacos and margaritas: Jasmine Mangalaseril | CBC News
If tacos and burritos are what come to mind when you think of Mexican food, think again. The foods of Mexico are diverse and May 5, or Cinco de Mayo, is an excellent time to explore Mexican cuisine at local restaurants.
As interest in Ontario wines grows, these restaurants are taking notice: Jasmine Mangalaseril | CBC News
Meg Alford, owner of Guelph’s Two Faces natural wine bar, said there’s an uptick in interest in Ontario-made wines and people are starting to ask more questions about what they're drinking.
How to make the most of maple syrup season: Jasmine Mangalaseril | CBC News
When sugar shacks get busy boiling maple sap into liquid gold, we know spring is around the corner.
Get hooked on cooking fish at home with these tips and tricks: Jasmine Mangalaseril | CBC News
Even though Canada is bordered by three oceans and has the highest number of lakes in the world, cooking fish can seem daunting to some. CBC K-W's food columnist Jasmine Mangalaseril has some expert tips for you.
Five years ago, Covid kept us home while restaurants and other food businesses looked for ways to stay open.
From cookies, to cooking classes to cooked meals, owners had to be creative about what their businesses were, could do, and could be.
Grateful to the following for talking to me about that headspinning journey:
Lou at Sweet Lou's
Fran at Frannie's
Jody and Kirstie at The Culinary Studio
https://www.cbc.ca/news/canada/kitchener-waterloo/jasmine-mangalaseril-covid-19-pandemic-look-back-five-years-later-1.7489702
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5 years later: Food columnist Jasmine Mangalaseril on how local food businesses survived pandemic lockdowns | CBC News
Five years ago, the province issued a stay-at-home order to limit the spread of COVID-19. The word pivot was used a lot in the early days of the pandemic. For restaurants, it marked the start of rethinking what it would take to weather the storm and stay afloat.
Grab a slice while celebrating Pi Day in Waterloo region: Jasmine Mangalaseril | CBC News
It’s Pi Day. While some folks will try to recite as many digits of the mathematical constant as they can, for many it’s a day about flaky crusts and tasty fillings. CBC K-W's food columnist Jasmine Mangalaseril took a slice out of some local pies in honour of the day.
Jasmine Mangalaseril 🧁
