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Title - Natalie Knezic
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Follow Me on TwitterNatalie Knezic is a Process Development Manager by profession and an avid foodie and wine collector in her spare time. Inspired by daily trips to the market with her grandmother as a child, Natalie loves to explore different community markets and share her love of cooking with family and friends. If you have questions or wish to contact Natalie, you can email her at nknezic@ourhometown.ca

Super tasty, low-carb lettuce wraps
Super tasty, low-carb lettuce wraps

May. 11, 2016: This recipe is simple to prepare and is very low in carbohydrates (approximately five carbs per serving with five large lettuce leaves and the sour cream). I use Field Gate organic sausages from Ontario, which are fantastic. The herbs and spices are full of antioxidants, which can be lacking in some low-carb food, and they add a lot of flavour. FULL STORY

 Brooklyn Bound - A Culinary Destination
Brooklyn Bound - A Culinary Destination

Jul. 29, 2014: I stay clear of writing restaurant reviews. Until I can turn 30 or more covers twice a night with the level of quality and consistency demanded of a professional kitchen, passing judgement on those who do hardly seems appropriate. As a food writer and ardent cook, however, I can be inspired to share the details of a great experience with a modicum of expertise FULL STORY

A wonderful Viognier made by Vancouver-based winemaker, Mark Simpson
PHOTO CREDIT -
OurHometown.ca
A wonderful Viognier made by Vancouver-based winemaker, Mark Simpson

Feb. 25, 2013: Reaching for your favourite go-to wine is adequate, but experimenting is a great way to discover new grape varietals. Have you tried Viognier? It seems to be undergoing a renaissance of late, undoubtedly due to its unique flavour profile of floral and stone fruit notes. FULL STORY

It’s Fiddlehead Season
It’s Fiddlehead Season

May. 16, 2012: I was always intrigued with fiddleheads, but I was never able to cook them in a manner that was delicious enough to warrant rushing to the market whenever spring came around. All of that changed when I met a woman named Isabelle who runs the Jardins Sauvages stall at Montreal’s Jean-Talon Market. FULL STORY

Soup
Soup's On! Yellow Split Pea and Zucchini Soup

Jan. 20, 2012: It was a blustery day when I decided to make this soup for our latest post. I love the rustic texture and vibrant colour with a kick of heat from the black pepper. There is nothing more comforting from the kitchen than a hot bowl of soup on a cold winter day, so sit back and enjoy this one with a nice glass of red Burgundy and some crusty bread. FULL STORY

SNAPSHOT - Nico Schuermans, Entertains his customers
SNAPSHOT - Nico Schuermans, Entertains his customers

Dec. 12, 2011: I recently ran into Nico Schuermans, Chef and owner of Chambar and Cafe Medina in Vancouver. Both establishments offer exceptional cuisine that eschews formality and puts the focus on tantalizing flavours. In the words of Chef Schuermans, "I'm not here to feed you, I'm here to entertain you." FULL STORY

Charcuterie - the Allure of Salt and Smoke
Charcuterie - the Allure of Salt and Smoke

Nov. 29, 2011: I have this wonderful memory of my uncle Milenko sitting in the garage with his old paring knife, carefully carving off a piece of his house-smoked prosciutto for me to try. I was only about seven years of age at the time, and little did I know how much I would grow to appreciate the art of what he was doing. FULL STORY

Lobster Yoga
Lobster Yoga

Oct. 11, 2011: I never liked lobster as a child. To be fair I never tried lobster as a child, but in my defence I had sound reasons. The mere thought of pulling limbs from a prehistoric-looking creature with seemingly endless jagged parts held little appeal, and eating the creepy thing was simply out of the question. FULL STORY

Claudia Roden - The Food of Spain
Claudia Roden - The Food of Spain

Sep. 19, 2011: I love Spain. There are many things to love about it, not the least of which is the passion and extravagance of its people and the intensity with which they gesture, speak and love. One can easily understand that this same intensity and passion finds its way into the food, and I can certainly vouch for that. FULL STORY

Clear out the Winter Blahs with Orange
Clear out the Winter Blahs with Orange

May. 6, 2011: Spring is here, right? I dare say the snow is permanently gone for the season, but nature can throw the odd cruel twist. In the meantime, there is nothing like a refreshing dessert to clear away any residual winter blahs that may be lingering in your mind. FULL STORY


11Ramp up for spring
12Cooking Evolution: from Alphagetti to Paella
13Beer-Braised Ribs + Film?
14Wine Roulette
15Demystifying Food: The Cooking Class
16Jambalaya, anyone?
17All I wanted was a bowl of French onion soup




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