Sara Waxman

2 weeks ago | dinemagazine.ca | Sara Waxman

Dad, dear Dad, today is your once-a-year day. Pop, you are in our hearts and minds and we thank you for putting up with us through childhood, the terrible teens and into adulthood. You were proud of our accomplishments. You taught us how to ride a bike and parallel park. You interrogated our new friends like a Crown Prosecutor. You didn’t sleep until you heard us come home—after curfew. You helped us with our homework and our school projects.

1 month ago | dinemagazine.ca | Sara Waxman

Every day is Mother’s Day. We are the original multitaskers, emotional support units, human search engines. We know where everything is. We have eyes in the back of our head. We know how to give warm hugs and unsolicited life advice that somehow always turns out to be right in the end. We have been there and done that. And while a “Thanks, Mom” is always appreciated, on this special day, we enjoy small tokens of recognition: hand-made, store-bought, a thoughtful activity, a nice visit.

1 month ago | dinemagazine.ca | Sara Waxman

Travelling and tasting my way through Italy to find the best of each of the iconic foods of land and sea is a challenge. Why does pasta taste better here than it does at home? Why is it more fun to drink a glass of wine at an outdoor cafe in Italy? Why does dinner at 10:00 in the evening seem perfectly normal? Veni, Vidi, Vici. In the famous Latin words of Caesar, “I came, I saw, I conquered.”THE PASTAThe romance of pasta began centuries ago when the Roman legions stored their grain here in Gragnano.

2 months ago | dinemagazine.ca | Sara Waxman

Chef Daniel Boulud was declared the best restaurateur in the world in 2021 by Les Grandes Tables du Monde. Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas. His culinary empire has brought him many accolades, yet his inspiration remains grounded in the rhythm of the seasons. He is widely celebrated as one of America’s leading culinary authorities.

2 months ago | dinemagazine.ca | Sara Waxman

In the Dark Ages, before computers and cell phones, even before TV, people would go into the living room after dinner to relax, talk, and listen to music. Friends or neighbours might drop by and there would be tea and cake. In Winnipeg, we all baked. Our mothers taught us to bake and let us stir the batter and lick the spoon as soon as we could reach the kitchen table.