Jacob's Kitchen

Canada's Best 100's editor-in-chief, Jacob Richler, is an award-winning journalist and magazine writer who has written for Maclean's, Saturday Night Magazine, National Post, GQ, Departures, Flare, Zoomer, Financial Post magazine, Toronto Life, Canadian Business and enRoute, amongst many others.
Jacob Richler Dishes On The Holiday Cooking Issue

Jacob Richler Dishes on the Holiday Cooking Issue

Back when Canada's 100 Best Holiday Cooking issue was in early planning, my thoughts turned…

Jacob Richler’s Roast Turkey With Chestnut Stuffing

Jacob Richler’s Roast Turkey with Chestnut Stuffing

What are you waiting for?  Jacob Richler's 4-step recipe for roast turkey will produce the…

Jacob Richler’s West Coast Fishing Club Diary: Day 4

Jacob Richler’s West Coast Fishing Club Diary: Day 4

Jacob Richler's last day at the West Coast Fishing Club's annual David Hawksworth & Friends…

Jacob Richler’s West Coast Fishing Club Diary: Day 3

Jacob Richler’s West Coast Fishing Club Diary: Day 3

Jacob Richler’s third day at the West Coast Fishing Club’s annual David Hawksworth & Friends…

Jacob Richler’s West Coast Fishing Club Diary: Day 2

Jacob Richler’s West Coast Fishing Club Diary: Day 2

 Jacob Richler's delicious second day at the West Coast Fishing Club's  annual David Hawksworth &…

Jacob Richler Remembers Chef Michel Richard

Jacob Richler Remembers Chef Michel Richard

Michel Richard was an original. The legendary French-American chef – who died Saturday, aged just…

Is Adamson Barbecue Texas In Toronto?

Is Adamson Barbecue Texas in Toronto?

Things were looking good when we lined up at Toronto's Adamson Barbecue. Even from across…

Jacob Richler’s Leg Of Lamb Recipe

Jacob Richler’s Leg of Lamb Recipe

A Timeless Leg of Lamb Recipe Nowadays sheep birth lambs all year long - but…

Jacob-Richler

Jacob Richler is an award-winning journalist and magazine writer who has written for Maclean’s, Saturday Night Magazine, National Post, GQ, Departures, Flare, Zoomer, Financial Post magazine, Toronto Life, Canadian Business and enRoute, amongst many others. He has co-authored two cookbooks with fellow judge Mark McEwan (Great Food at Home and Mark McEwan’s Fabbrica) and one with Susur Lee (Susur: A Culinary Life). His latest book on Canadian cuisine, titled My Canada Includes Foie Gras, was published by Penguin last October.

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