Gwendolyn Richards
Calgary Herald
Calgary, AB, Canada
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Past articles by Gwendolyn:
Live: WestJet goes coast to coast with Christmas mini miracles
On a quiet street in Truro, Nova Scotia, a day of miracles began to unfold. With WestJet's blue Santa leading the way, the airline kicked off a day of performing 12,000 "mini miracles" -- one for e... → Read More
Corbeaux Bakehouse shuts doors
After a year of serving up gourmet comfort food, alongside tasty pastries and coffee, Corbeaux Bakehouse has closed its doors. The European-style bakehouse that took over part of the space left vacant by Melrose Cafe and Bar on 17th Avenue S.W. shut down permanently Saturday night. → Read More
Food52 offers gourmet baked goods: Recipe for 6-ingredient peanut butter and jelly sandwich cookies
Gwendolyn Richards: All week I joked this column need only contain one sentence: Look at the picture of the cookies, desire eating them and follow the recipe → Read More
Ruth Reichl returns with new cookbook reflecting on aftermath of Gourmet magazine closure
Ruth Reichl’s recipe for apple crisp is startlingly simple, with only scant instructions and a short list of ingredients. Not that Apple Crisp is an overly complex recipe to begin with, but Reichl... → Read More
Patience is rewarded with luscious chocolate pudding
Chocolate pudding, with a dollop of lightly sweetened whipped cream, is soothing and luscious — making it an ideal comfort food → Read More
Patience rewarded with luscious chocolate pudding
I hate when recipes don't turn out. No, it's not the biggest disaster in the world, but when you've put in time, effort and ingredients and something fails, it's disheartening and frustrating. → Read More
Vegan cookbook approachable and enticing: Recipe for smoky black bean and sweet potato chili
This Smoky Black Bean and Sweet Potato Chili — made from a recipe in Gena Hamshaw’s new cookbook, Food52: Vegan — makes even meat-lovers forget there’s no meat in it → Read More
Cooking the Books: Vegan cookbook approachable and enticing
It is unlikely I will ever embrace a vegan lifestyle; my passion for burgers is lengthy, storied and well-documented. It may even seem that might make me reluctant to embrace a cookbook focused on vegan recipes. Or that I would resist reviewing just such a book. → Read More
Sugar and warming spices make everything nice in new cookbook
Sugar and spice make everything nice. Notwithstanding the pablum nursery rhyme that connects those things with little girls, the truth of the matter is that spices and sweetness are a perfect pairing. → Read More
Simplicity is the best treat: Crispy cereal and gooey marshmallow win again in these toasted treats
The beauty of the marshmallow-cereal bar is in its simplicity. Abetted by the fact they’re so (dangerously) easy to make → Read More
Summer bounty in simple bruschetta
There's a lot to embrace when summer bounty finally hits. Fresh corn on the cob rubbed with butter and sprinkled with salt, tender greens in a simple salad with a French-inspired garlicky vinaigrette, strawberries so sweet they need no adornment. → Read More
Nourishment, not just nutrition, shines in French-Canadian singer Marilou’s new cookbook
A Chicken, Corn and Chorizo Chowder made from a recipe in the cookbook Three Times a Day by Quebec singer Marilou and her husband Alexandre Champagne reflects the way in which food can nourish us in... → Read More
Yogurt breaks out of breakfast club: Learn how to make it, and transform it into dips, sauces, main dishes
There are two generally accepted truths when it comes to yogurt: first, it is the subject of some of the worst advertisements on television and, second, most of us associate it only with breakfast, if... → Read More
Blueberry crumb bars taste more complicated than they are, making them an ideal baked good
These bars are bursting with blueberry flavour, nestled against a shortbread-like crumb base and with a topping that's not overly sweet but just enough to enhance the natural sweetness of the berries. → Read More
Blueberry crumb bars taste more complicated than they are, making them an ideal baked good
The resulting bars are bursting with blueberry flavour, nestled against a shortbread-like crumb base and with a topping that's not overly sweet but just enough to enhance the natural sweetness of the... → Read More
Basic bars deliver on blueberry flavour
Let's say you need to make something for work and write about it. And the deadline is later that day. And then let's say you've just been given delivery of a flat of blueberries, which are just coming into season and being shared by the B.C. Blueberry Council. → Read More
Sipping summer cocktails: A play on the classic Moscow Mule, bourbon is the base of this refresher
A bracing and refreshing cocktail, the Kentucky Mule hits a lot of the right notes. The lime gives it a summery feel, while the heat of the ginger beer plays well with the bourbon → Read More
Calgary gourmet popsicle makers seize midway food title
A steady stream of customers files into the faux Western store and exits minutes later with a popsicle in hand. Business at the Family Freezed store in Weadickville is brisk — as are the handmade popsicles. → Read More
Stampede makes changes to art auction
Artwork from the Calgary Stampede's western showcase will go up on the auction block Thursday night, but that will not include the original piece set to serve as the poster for next year's event. → Read More
Deep-fried everything with a side of sweet: Food tour of the Calgary Stampede midway has some surprises
Deep fried things and things on sticks and, on occasion, deep-fried things on sticks are the mainstays of the midway each year the Calgary Stampede kicks off → Read More