Goat is enviably healthy, rich in iron and protein, tender in a braise, and popular in the developing world. Why is it so hard to get in North America?
From 2013: Jacob Richler on the preservation of a literary lion’s library
Richler helps David Hawksworth prepare the meal of a lifetime
In this new shell game, the chicken egg is supplanted by more exotic offerings
Excerpt from a culinary memoir with bonus recipe for ‘Lobster pasta with f–king fennel’
Maclean’s columnist Jacob Richler explains how a team of food critics came up with our 50 best restaurants
Having a bag of culinary history was great, but what would it taste like as bread?
At this Vancouver seafood restaurant, you get to enjoy ethical bounty, without the lecture