LCBO Food and Drink Early Summer 2016

EDITOR’S NOTES

We all have moments (or seasons) where we embrace the convenience of prepared foods, either as the heart of a meal or to round out a meal with side dishes. You can’t beat the simplicity of picking something up on the way home, but as we move back into the seasons of abundance in our grocers—and the option to cook outside—it’s time to embrace the home- made! Trade o the convenience factor for the rewards of doing it yourself and being able to say, “I made this!”    Let’s start with making your own condiments. In “Dressed for Success” on page 90, Christopher St. Onge presents unique flavour variations on all the basics—mustard, ketchup, mayo, vinaigrette and salsa—plus several ideas for how to incorporate them into dishes all summer long. Each one is a great addition to your pantry and will have your guests asking, “Where did you buy that?”    Who deserves a homemade feast more than Mom and Dad? We’ve flipped the usual Mother’s Day Brunch and Father’s Day BBQ in “Twists on Tradition” on page 104, with flavour- ful menu options for both. Dessert is probably the course where we most often opt for something store-bought— “Why make it, when you can buy it?” James Chatto and Amy Rosen chal- lenge that perception in “Sweet & Simple” on page 98 with easy-to-make

seasonal desserts that each feature an after-dinner spirit in the recipe and also served alongside. Spending the evening together preparing dinner for two is a romantic notion that definitely doesn’t come pre-packaged at the store. In “Dining at Twilight” on page 78 we have just the menu to celebrate Summer Solstice (June 20) and the longest day of the year.    On the drinks side, you can’t beat the convenience of ready-to-drink options like coolers and ciders, so we haven’t ignored those; instead we have paired them with delicious dinners that can be prepared in a flash for last-minute entertaining. Check out “Pop Up Suppers” on page 113 for four easy dinner party ideas. When you have a little more time, consider mak- ing any of the wine cocktails in “Fruits of the Vine” on page 84. From rosé to sparkling to sweet, these drinks go beyond sangria and spritzers and make for refreshing summer libations that are well worth the e ort.    And finally, if someone you know missed this issue, or you prefer to store your issues electronically, the digital edition of this magazine will be available for iOS and Android devices May 11. Visit foodanddrink.ca/fddigital for more information,    Enjoy the season, and be sure to let us know how your homemade creations turned out!

PORTRAIT BY STACEY BRANDFORD

FOOD & DRI NK EARLY SUMMER