Natalie 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.

Feb. 19, 2018: As you know, cold and flu season is still upon us. Whether you succumb to it or not, this soup is guaranteed to warm your bones and provide a large dose of good health to help make or keep you well this winter season. Here is a great recipe for a restorative winter soup. FULL STORY

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

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

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

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

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

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

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

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

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