By Janice Hudson | March 26, 2012
New from Rusty Hinges, this coffee table is made from reclaimed wood and metal egg crates, and is just one example of the unique furniture available at this store in Halifax’s Hydrostone Market. Crafting furniture from salvaged materials, Rusty Hinges specializes in tables, cabinets and kitchens. Visit the store at 5513 Young Street or call… Read More»
By Janice Hudson | March 24, 2012
Jessica Waterman, a textile artist and carpenter in Newfoundland, used pieces of discarded moulding and trim to create levels of texture in this stylish bench, encasing the top in clear resin. Molded Bench (wood, aluminum) by Jessica Waterman
By Carol Matthews | March 23, 2012
A perennial favourite, rhododendrons give multi-season structure and vibrant colour to any garden
By Janice Hudson | March 22, 2012
The new Take 5 wall clock from Umbra
By Janice Hudson | March 20, 2012
A playful ode to 1960s modern design, the curved cherrywood console is bluetooth-enabled and can stream music from any wireless device.
By Janice Hudson | March 19, 2012
Behind the scenes with our editor for our Spring 2012 cover shoot in Pugwash, Nova Scotia.
By Simon Thibault | March 17, 2012
From duck confit to country pâté, we showcase scrumptious, party-worthy charcuterie you can make at home.
By Dana Edgar | March 17, 2012
Although most people think of meat when they think about charcuterie, fish is also part of the repertoire. Salmon cures especially well in preparations like gravlax or lox.
By Dana Edgar | March 17, 2012
You will be shocked at how easy it is to make your own bacon. More and more butchers are selling fresh pork belly, so you really have no excuse. Salty, sweet and savoury, this recipe comes from Michael Ruhlman’s website, Ruhlman.com.
By Dana Edgar | March 17, 2012
Although duck is the most popular meat for confits, you can confit almost anything, from pork belly to rabbit. Confit meat is essential for certain French classics, such as rillettes or cassoulet, a sinfully luxurious dish. The salt, pepper and fat proportions are left to your consideration. You need enough fat to cover the meat… Read More»