Mauro Uliassi’s Bottarga, Pistachio & Rosemary Rigatoni

Mauro Uliassi’s Bottarga, Pistachio & Rosemary Rigatoni

This dish is big in flavour but light on the stomach. Its sauce is a light emulsification of fish stock…

Olive Oil Gelato

Olive Oil Gelato

Gelato is Italy’s answer to our ice cream, but more importantly, it's a product that packs a punch in terms…

Derek Dammann’s Chicken Wing Gravy

Derek Dammann’s Chicken Wing Gravy

Chicken Wing Gravy This can be made ahead of time and frozen to make life easier on the big day.…

Rob Gentile’s Honey-Glazed Struffoli With Candied Cranberries

Rob Gentile’s Honey-Glazed Struffoli with Candied Cranberries

There was always a table allocated just for desserts at Christmas. It was in another room and it was just…

Derek Dammann’s Stuffing With Sage And Chestnuts

Derek Dammann’s Stuffing with Sage and Chestnuts

Stuffing with sage and chestnuts I choose not to stuff large birds as they take too long to cook when…

Derek Dammann’s Roast Capon With Black Truffle And Brioche

Derek Dammann’s Roast Capon with Black Truffle and Brioche

For this occasion, capon is my roasting bird of choice. First, because it is a suitable size for a gathering…

Please Don’t Overcook Me!

Please Don’t Overcook Me!

Other than our enthusiasm for roasting them and presenting them as a centrepiece for our celebratory family table, we have…

Connie DeSousa’s Deep-Fried Turkey With Spicy Red Azorean Stuffing

Connie DeSousa’s Deep-Fried Turkey with Spicy Red Azorean Stuffing

When I was growing up, my mom did all the day-to-day cooking and my dad did special occasions. Being Roman…

David McMillan’s Old English Quebec Christmas

David McMillan’s old English Quebec Christmas

Montreal in the 1800s had a lot of manufacturing and industry The St. Lawrence Seaway was the highway and a…

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