It isn’t every day that we get to ask the country our burning food-related questions. To find out more about how we eat, shop and cook, we asked Canadians from coast to coast about their daily habits.
Hey, Canada: how do you eat?
No, this isn’t about poutine or ketchup-flavoured potato chips (although both are hard to resist); we truly want to know about your day-to-day eating habits, from morning to night. What do Canadians love to snack on? Which province spends the most money on groceries? How many of you bring your lunches into work?
Well, we asked these questions (and many more!) in a recent nation-wide survey, and the fascinating results are featured in our spring issue. Our sample of Canadians didn’t hold back, sharing everything from their guilty pleasures to their preferred comfort foods to their shopping habits.
We hope you find the results, starting on page 70, as surprising and inspiring as we did! Even our panel of experts delve deep into the results to offer their own insights. Oh, and we made sure to include oodles of recipes that we’re sure Canadians like you will enjoy. Lunches, dinner ideas, and sweet treats you’ll want to indulge in, be sure to try them out. And use our #ricardocuisine hashtag on Twitter and Instagram to show us how you eat!
(Clockwise from left: Our spring cover; Ricardo hanging out by the water in Switzerland; our Crispy Almond Coffee Cake with layers of meringue; a 30-minute succotash for a quick weeknight dinner; and a dozen Easter-ready hot cross buns.)
Also in this issue:
- Springtime is right around the corner, and when welcoming the warmer season, we do so with light and fresh fare. From a simple Radicchio, Pear and Pecan Salad to a stunning leg of lamb topped with an aromatic herb sauce, our 10 suggested recipes featured in our cover story will certainly put the spring back in your step. Be sure to wear your Easter best: the fun starts on page 44.
- Ricardo let loose in Switzerland: can you picture it? No need to imagine: our cameras captured him as he recently explored all the culinary delights the country had to offer. From sampling chocolates galore at the historic Lindt factory in Kilchberg to partaking in the namesake cheese of Gruyères, no morsel of food was left untasted. Turn to page 116 for photos and recipes, including our take on the classic rösti.
- What’s more reminiscent of spring than meringue? Whether you prefer it light and creamy atop a chocolate pie or have a penchant for a crisp and airy pavlova, there’s no wrong way to enjoy it. Since no two meringues are alike, we’re introducing you to the three classic techniques—Swiss, Italian and French—and are sharing seven delectable treats (starting on page 100) for you to attempt at home.
Our spring issue hits newsstands on March 14. You can also download our iPad edition, available on the App Store.