Three sisters in perfect harmony
ILLUSTRATION CATHERINE BERNARD, LA PRESSE
The Thanksgiving holiday has its origins in celebrations surrounding the abundance of harvests. For the occasion, spotlight on the three sisters, an ancestral cultivation method of indigenous peoples, which gave birth to a dish that is at once comforting, unifying and nourishing.
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Mushrooms, kings of the woods
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
The common armillaria is edible when young. However, it must be cooked well.
The mushroom is in vogue. In the annual rankings of culinary trends, it is often among the nominees. In 2022, the New York Times even awarded it the title of food of the year. Quebec’s forests are full of specimens that those in the mycology community want to introduce to the public. In the woods and in the laboratory, The Press went to meet them.
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The art of receiving
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
Julie Zyromski
It’s in Julie Zyromski’s DNA to entertain around her table. Thanksgiving is the perfect excuse to get together, believes the restaurateur who signed the recipe book Saturday: 20 menus to receive.
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Five tips for a successful reception
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
To decorate the table, you can turn to thrift stores, which are overflowing with retro plates, candlesticks, glasses and serving dishes for inexpensive entertaining.
Receiving, Julie Zyromski masters the art. She presents us with tips and tricks for a successful reception… and worry-free!
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Wines of the week
This week, three wines which all offer good value for money to entertain your guests and which go well with the recipes of the week. A little unpretentious white wine, but surprisingly well put together, very versatile. And two fleshier red wines, ideal for autumn cuisine, which show a lot of character and which are authentic expressions of their terroir.
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