Articles written by: Barry Lazar

Flavour Guy: Latkes vs. fruitcakes, and the winner is … me
Columnists / Food

Flavour Guy: Latkes vs. fruitcakes, and the winner is … me

Every once in a while Chanukah and Christmas arrive at the same time. This year is not one of those times. Hanuka is early this year, about a month before Christmas. This brings to mind a frayed Jewish joke: When is Hanukah this year? It is the 25th of Kislev; […]

Photo courtesy of stock.xchng
Columnists / Food

Flavour Guy: Our heroes are the architects, builders and teachers of peace

On Remembrance Day, November 11, we recall our heroes. We honour them as exemplars of the virtues that we hope to attain: patriotism, strength, commitment. In the U.S., the same date is called Veterans Day. It celebrates those who have been in military service. Memorial Day south of the border […]

Need eggs? Call a neighbour and you might get a few apples in the deal.
Columnists / Food

Flavour Guy: CookedIn could help keep us linked in with neighbours

Melanie has new communication skills. George is now doing video production. Sigfried and Dominique have updated their profiles. Sam, Susan and someone from Albania have endorsed my skills – whatever they are. I know all about this, even if I don’t know or even remember who these people are, because […]

Flavour Guy: Back to the future with the Roto-Broil 400
Columnists

Flavour Guy: Back to the future with the Roto-Broil 400

Rare beef is red, Roquefort is blue. Carrots are orange, but I love a brown roux. As the theme of this issue is colour, I was planning on adding to this doggerel with a full colour-pleasing palate. However, while raw foods come in many colours, the Flavour Guy knows that […]

Flavour Guy: The bread and butter of rebranding with the Blonchkys
Columnists / Food

Flavour Guy: The bread and butter of rebranding with the Blonchkys

The kitchen needs rebranding. We had done the essential renovations. The 30-year-old gas stove, which was leaking just a little, sometimes, was replaced by a shiny new range. Stores do not sell plain stoves any more, we found—they sell gas convection slide in ranges, the price increasing by the syllable. […]

Flavour Guy on Father’s Day: Stop counting at 100
Columnists

Flavour Guy on Father’s Day: Stop counting at 100

Depending upon where I am, I will be asked one of three questions to establish who I am. The process of determining identity—whether one is friend or foe—and who can be trusted is not so obvious. One way of knowing who someone is, is by finding out where they are […]

Flavour Guy: My mother’s cookbooks — archives of her life, and mine
Columnists / Food

Flavour Guy: My mother’s cookbooks — archives of her life, and mine

I have photos of my mother, keepsakes from her mantle, memories, of course. But what I enjoy most are a handful of her cookbooks. We have hundreds of books on cooking stuffed onto shelves. I keep planning a cull, maybe a basic 100. That would make sense, but that will […]

Flavour Guy: The hallmarks of a refrigerator chef
Columnists / Food

Flavour Guy: The hallmarks of a refrigerator chef

So, a man walks into a bar and says … (and at this point, dear reader, you can supply a favourite story). Actually, a man opens a refrigerator and says: “What can I make for dinner?” This is different from a woman opening the refrigerator and asking: “What are we […]

The architecture of eating and moving
Columnists / Food

The architecture of eating and moving

There may be two kinds of everything in the world. Those who like chocolate cake and those who, frankly, would rather have a good pickle. Those who are happiest in a crowd and those who enjoy being alone. Introverts. Extroverts. This also applies to moving. To my amazement, there are […]

Recipe: Love is leftovers. Leftovers are love
Columnists

Recipe: Love is leftovers. Leftovers are love

Sinatra sang it. Love is lovelier, the second time around. He also made I’ve got you under my skin tremendously popular. Well, that makes sense, because he was a singer. If he were a cook, he would be crooning about leftovers and maybe some extra stuffing between the epidermis and […]