Have you ever found yourself wanting to dive into your TV screen, Cronenberg style? It seems to happen to us a lot, especially when watching the food TV program Eat St. We spent a little time with host and newly-minted author James Cunningham during the launch of his recent cookbook to discuss his top 5 meals, the appeal of food trucks and the correlation between tasty and messy.  Indigo Lifestyle Blog: Food trucks have taken street food and hand-held eats to a whole new level. What do you think is the food truck capital of North America? James Cunningham: Without a doubt it is a tie between Portland, Oregon (700 food trucks) and Austin, Texas (500 food trucks). Both cities have embraced their food truck culture and really made great strides in promoting their successes. If you are looking for a great vacation, check out either of the two cities and you won't be disappointed! ILB: Why do you think we love to wait and line up outside for food? Is it memories of the childhood ice cream truck? Would restaurant food taste better if we had to wait in line and eat it outside? JC: I call this "lining…

Ever wondered what it would be like to get cooking lessons from the cheeky (some say cranky) master chef Gordon Ramsay, well, here is your chance, with his newest cookbook Gordon Ramsay's Home Cooking. You will be able to learn different areas of cooking, from classic foods/recipes to experimenting with herbs and spices, through roasting, baking, cooking for crowds and creating good food with less. Gordon Ramsay's Home Cooking offers simple, accessible recipes with that "wow" factor. Just like the one provided below...savour!     Chicken With Garlic and Chestnut StuffingServes 6 Ingredients1 large deboned free-range chicken, wings removedSea salt and freshly ground black pepperOlive oil For the stuffingOlive oil½ onion, peeled and diced1 garlic clove, peeled and chopped1 celery stalk, trimmed and diced1⁄3 cup pine nuts3 ounces peeled cooked chestnuts, broken into piecesSea salt and freshly ground black pepper1⁄2 cup cooked mixed rice, such as basmati or wild rice2 Tbsp chopped parsleyFor the parsley dressingLeaves from small bunch of flat-leaf parsley1 garlic clove, peeled½ Tbsp grainy mustard1–1½ Tbsp red wine vinegar5 Tbsp olive oil Directions1. Preheat the oven to 350°F. 2. First prepare the stuffing. Heat a large frying pan over medium heat and add a glug of oil. Sauté…

We all know Gwyneth Paltrow for her Academy Award winning acting, but did you know she is also a bestselling author/blogger?  Well, she is, and this is her second cookbook, a follow up to the bestselling My Fathers Daughter. In It's All Good she shares recipes for the food she wants to eat to lose weight, look good and feel more energetic.  It's All Good came to fruition after she found out that she was anemic, vitamin D deficient and that her stress level was out of control.  When put on a strict diet she worried that mealtime would become boring. So being an avid foodie she decided to do something about it.  And believe me, the recipes in It's All Good are anything but boring. But you can decide for yourself, by making the yummy (and healthy) waffles below.  Enjoy!   “Buttermilk” Waffles These gluten-, dairy-, and sugar-free waffles provide a homey, comforting breakfast. You won’t know what you’re missing. This batter makes great pancakes, too—simply add an extra ½ cup soy milk and cook them as you would any other pancake. Serves 4 (makes 8 waffles)Vegan 3 cups soy milk2 tablespoons freshly squeezed lemon juice2 teaspoons pure vanilla extract2 tablespoons…

Is the coast clear? Are we officially past January and February? Yessss! Phew! Now that we're officially in spring, I can share my excitement about this healthy cookbook and you won't feel like I'm preaching to you about getting fit, while precariously balanced on a Bosu ball. Because even though Supergrains has all the hallmarks of a healthful, good-for-you cookbook, it's so much more. Don't be fooled. This is not a Birkenstocks-and-Bircher-muesli kind of book. Um, not that I have anything against Birkenstocks or Bircher muesli. I just prefer my food to be tasty and nutritious – in that order please. This is delicious food that just happens to contain a lot of interesting grains and seeds such as quinoa, farro, millet, chia, brown rice, amaranth and more. I think I'm in the same comfortable rut that most cooks (both good and bad) find themselves. I have a handful of workhorse recipes that I use over and over because they're reliable, tasty and family/friend approved. Sure, every now and then I break out some new culinary kung fu but it tends to be for special occasions (with sometimes iffy results – uh, not so dissimilar to me trying new dance…