HeyJaredJulie Van Rosendaal
- Indexed articles, last 90 days
- 13
- Latest publication
- Sep 30, 2026
- Outlet visibility, for Theglobeandmail
- Top 10K sites
- Earliest in this view
- Jul 8, 2026
Latest articles
Sardine pâté with crispy capers is a flavour-packed snack, ready in 10 minutes (opens the original)
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Tinned sardines have gained popularity on social media in recent years, inspiring sea-cuterie and sar-cuterie boards and low-budget, low-effort “tinned fish date nights.” Some fans are smoking their sardines by igniting a folded paper towel pressed onto the surface of the oil-packed fish, right in the tin. The wellness world has even popularized sardines as “skin care in a can” or “Botox on a fork,” owing to their nutrient density and high levels of omega-3 fatty acids. More practical sardine en
Honey hazelnut-crusted sockeye salmon sounds fancy – but is easy to make (opens the original)
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Food, and the experience of gathering, preparing and sharing it, is foundational to any culture, rooted in terroir. As Rachel Greening and Spencer Greening wrote in their new book, Gyetk: Coastal Fusion and Ancestral Knowledge from a Ts’msyen Kitchen, food knowledge is perhaps the strongest example of how it takes many people to uphold a land-based culture and its society. The Ts’msyen Nation have occupied lands along the northwest coast of British Columbia and Alaska for thousands of years, nur
Banana bread cookies are an excellent way to use your banana freezer stash (opens the original)
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Who doesn’t love being on the receiving end of a cookie box? (Unlike chocolates, you always know what you’re going to get.) Toronto-based food stylists, recipe developers and skilled bakers Miranda Keyes and Michelle Lucas Larving learned the joy of baking for others at a young age – Lucas Larving had her first food business when she was 10, baking and frosting birthday cakes for her mom’s co-workers; Keyes started making cookie boxes in her teens. Now grown-up friends, the pair teamed up to com
Say hello to fall with this easy but impressive apple tarte Tatin (opens the original)
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Many iconic dishes are said to have been created by accident. It’s commonly accepted that the tarte Tatin was named after French sisters Stéphanie and Caroline Tatin, who unwittingly created an upside-down caramelized apple tart in the late 19th century. It became trendy soon after, when Parisian restaurants began putting it on their dessert menus. The pie version of upside-down cake, tarte Tatin similarly begins with a pool of caramel, simmered in a skillet. Apple wedges are nestled in, then to
Make these veggie and ricotta egg bites and skip the coffee shop (opens the original)
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Egg bites have become the breakfast heroes of the protein-loving coffee shop crowd. Though the two-bite frittatas were designed to pick up on the go, they’re simple and inexpensive to make at home. Besides their affordability and portability, egg bites are a great way to repurpose all kinds of leftovers, from roasted, steamed or sautéed veggies to cooked grains, fish or other proteins – even leftover pasta or a spoonful of thick stew or curry, with larger pieces chopped more finely, can be stirr
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Top 10K sites
For Theglobeandmail, the outlet · Measured Aug 1, 2026
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