Karon Liu

1 week ago | therecord.com | Karon Liu

Back in 2014, a roasted head of cauliflower put Fat Pasha — the Anthony Rose-helmed Dupont restaurant — on the map. This humble head of cauliflower stood out. It was a magnificent entrée, a vegetable not relegated as an appetizer or a sidekick to meat, adorned like a holiday centerpiece with little gems of pomegranate and punctuated, literally, by a knife sticking out from its top. Gimmicky? Maybe.

1 week ago | thespec.com | Karon Liu

Get in the car — the best restaurant in Canada is an hour and a half drive from Toronto. Restaurant Pearl Morissette in Jordan Station has taken the No. 1 spot on Canada’s 100 Best Restaurants list, released Monday evening. The annual ranking of the country’s best fine-dining restaurants comes at a time when Canadians are looking to support local businesses in lieu of vacationing in the U.S. this summer.

1 week ago | cambridgetimes.ca | Karon Liu

Get in the car — the best restaurant in Canada is an hour and a half drive from Toronto. Restaurant Pearl Morissette in Jordan Station has taken the No. 1 spot on Canada’s 100 Best Restaurants list, released Monday evening. The annual ranking of the country’s best fine-dining restaurants comes at a time when Canadians are looking to support local businesses in lieu of vacationing in the U.S. this summer.

2 weeks ago | flamboroughreview.com | Karon Liu

The humble veggie burger has come a long way from its days as a frozen afterthought for non-meat eaters. While the arrival of Beyond Meat and Impossible patties brought veggie patties to the forefront in the late 2010s, the past five years have seen a growing appetite for simpler, whole-food ingredients. Today, chefs are no longer treating veggie patties as mere meat substitutes — they’re crafting them as standout dishes in their own right.

2 weeks ago | flamboroughreview.com | Karon Liu

The humble veggie burger has come a long way from its days as a frozen afterthought for non-meat eaters. While the arrival of Beyond Meat and Impossible patties brought veggie patties to the forefront in the late 2010s, the past five years have seen a growing appetite for simpler, whole-food ingredients. Today, chefs are no longer treating veggie patties as mere meat substitutes — they’re crafting them as standout dishes in their own right.