December 2, 2021 (Toronto) – McClelland & Stewart is set to publish four poetry collections in spring 2022. All four collections were acquired and edited by former M&S poetry editor, Dionne Brand. Poetry editor Canisia Lubrin says, “We all look forward to these books receiving their deserved welcome into the world of readers, with immense gratitude to Dionne Brand for her inimitable outgoing example.”
The poetry collections are:
This is one of the biggest throwbacks of my entire childhood—really one of those clichés that my mom used to make me as a kid. But this stuff is...for lack of a better term...a perfect food. Thank you, Mom, for all the times you made this for me. It made bad days turn into great days and taught me the power of a simple recipe, and I still crave it to this day! This makes a big batch of cinnamon-sugar for you to keep in your pantry to use when you need it.
“Let Us Break Bread Together... “ The power of a field of wheat... rows of corn tilled... watered and harvested... stone-ground and milled... gathered, married in a bowl of kind ingredients... baked to perfection into a crusty goodness... an offering of pride... heritage fulfilled from Mama’s kitchen the art of farm to the table... a bedrock of ancestral rituals... bread for the soul... African Americans have worked the land... toiled in the fields, seeding their roots into the landscape of America’s bounty... the nation’s harvest... As we break bread together, we offer abiding grace and blessings... Honor our ancestral legacy and cultural expression... The centerpiece of our nurturing spirit... gifts from African American people who understood and lived by the generosity of shared humble kindness... stories and human engagement... Freshly baked cornbread, an offering of love, heart, and spirit... Bread of my fathers... the hope of my mothers... We give thanks in song to thee... “Let us break bread together on our knees... Let us break bread together on our knees... When I fall on my knee with my face to the rising sun... Oh, Lord, have mercy one me...“This is a hearty bread that works with serious proteins: red meat, chicken, duck, and venison. It makes an equally great pairing with vegetables, hot or cold.
This salad was created for a steel drum band on my TV show, Healthy Gourmet, and is packed with anti-inflammatory goodness. Puréed avocado is the secret to this slaw’s creamy richness. Beets are brilliant for detoxification, as they contain phytonutrients called betalains that are powerfully anti-inflammatory and assist in hormonal balance. If you don’t own a food processor, a hand grater works well to prepare the slaw ingredients. The naturally occurring sugars in the fruit and beets will assist in satisfying a sweet tooth so that you are more likely to stay away from dessert.
I promise you that risotto will be something you’ll start making much more once you learn about this cooking process. Baking it, instead of constantly stirring, cooks it perfectly AND with zero risk of carpal tunnel syndrome. Everything— the chicken, the rice and the veggies— cooks in one pot, making this a weeknight- dinner dream dish. I like using dark meat (thighs and legs) as it’s more forgiving when it comes to cooking time, and, let’s face it, more flavorful.
JOHN: These pancakes are not fancy. What they are is perfect. Fluffy, sweet, comforting, and so simple to make.
True, Chrissy actually already gave you some fancy restaurant-brunch-worthy blueberry pancakes with “cream cheese bombs” in Cravings 2. Those go great with your mimosas and your beautiful, bougie friends. Mine is the recipe for family when they just want amazing pancakes and they’re in pajamas and bathrobes. This recipe is what I make for our kids for our weekly tradition, “Pancake Sunday,” at 7 a.m. Note that the recipe can be doubled.
A couple of quick notes: First, DON’T OVERSTIR! Leave your batter thick and a little lumpy; that’s how it comes out so fluffy. Also, pick your syrup according to your own taste. Chrissy does NOT like fancy maple syrups. She prefers the one named after the Aunt who shall no longer be named. Choose wisely and enjoy!
November 12, 2021 (Toronto, ON): Penguin Random House Canada has been recognized as one of Canada’s Top Employers for 2022. The honour, given annually since 2000 through Canada’s Top 100 Employers to employers who set the standard for workplace best practices and forward-thinking policies, is awarded based on a rigorous evaluation of criteria ranging from employee benefits, vacation, and time off to work atmosphere to community involvement.
This decadent cake is meant to feed a crowd, and it is perfect for autumn baking when you want to fill the house with the smell of wonderful spices. The “triple” in the title refers to fresh, ground and candied ginger, which means the ginger flavour is woven throughout the cake.
This dish is a major hit in my house. It’s inspired by teriyaki, the ingenious Japanese cooking technique of glazing foods with a sweet and savoury sauce. My simple Canadianized version uses wholesome ingredients that are accessible in my corner of the world. Warning: You may need to double this recipe if you’re cooking for kids, otherwise they might eat all of it and you won’t get any.
Picture sitting in front of a fireplace with a glass of wine and a bowl of hot, rich, gooey halwa. This buttery and dense pudding, which has the natural sweetness and texture of fig coupled with the buttery bite of wholesome walnuts, makes for a luxurious treat. Take it to the next level with a scoop of vanilla ice cream!