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 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…

Naturally Better Steak

Naturally better steak

While the WHO may have recently warned of the risks of red meat, it really…

Preserving Canada’s Natural Delicacies

Preserving Canada’s natural delicacies

At a crowded outdoor café tucked in behind the Vancouver Aquarium, in Stanley Park, Alexis…

Canada’s Best Chefs Travel To Remote British Columbia

Canada’s Best Chefs Travel to Remote British Columbia

Each summer in remote Northern BC, one of the world’s best salmon lodges turns into a great restaurant—where David Hawksworth and guest chefs like Normand Laprise cap each day of great fishing with an incredible tasting menu.
Seasonal Ingredients: Squash Blossoms At Buca

Seasonal Ingredients: Squash Blossoms at Buca

Picture a row of four zucchini flowers, each sheathed in batter so crisp that it…

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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