Nancy HintonNancy Hinton joy’s of Quebec’s wild, indigenous ingredients fiddleheads have been coming in by the potato sac this spring, officially kicking off the season of wild edibles in my kitchen at Les Jardins Sauvages. For those of you unfamiliar with Les Jardins, it’s a food and restaurant partnership between myself and my forager-par-excellence partner François Brouillard, a foremost field expert on Quebec’s wild ingredients. We’re located just on the way to Rawdon—about 45 minutes drive from Montreal...Nancy HintonThu, 12 Jun 2008 01:30:00 -0400What Leonard taught me about food Cohen taught me this about cooking:  Do not judge.  Just do your thing.  Try and please the person on the receiving end, the consumer of your art, whoever he or she is without any expectations of appreciation...Nancy HintonThu, 15 May 2008 11:00:00 -0400