Herradura Cucumber Mint Margarita
2oz Herradura Silver Tequila 1oz fresh lime juice 0.5oz agave nectar 2 cucumber slices 4-6 mint leaves
Ricotta Gnocchi with Peppers and Spinach
This recipe for ricotta gnocchi from Italian chef Caterina Ceraudo has a lighter texture than the traditional version made with flour. It is also super-easy to make. Served with a simple roasted red pepper sauce and spinach, this recipe is…
Briana Kim’s Summer Melon Tepache
Fermented-juice pairings are a huge part of our vegetarian tasting menus at Alice. We love this recipe because it always turns out so well and it’s so quick and easy to make. You can use the whole fruit, including the…
Sicilian Minestrone With Tenerumi
Autumn soups are the best. This one is basically a Sicilian minestrone, with tomatoes and Sicilian greens. Tenerumi are the tender leaves and tendrils of the cucuzza vine. If you can find cucuzza at the market, great. If not, use…
Chef Paul Toussaint’s Haitian Jerk Chicken
All the Caribbean islands use the same spice base. If you’re English, in Jamaica, you call it jerk. If you’re French like me from Haiti—or Martinique or Guadeloupe—you call it épis. And in Latin America, they call it sofrito. There’s…
Burdock & Co’s Buttermilk Fried Chicken & Pickles Recipe
Buttermilk Fried Chicken & Pickles Recipe from Burdock & Co We can't think of a better way to mark International Women's Day than with a recipe from one of Canada's most talked-about chefs, Burdock & Co's Andrea Carlson. We're sharing…
Chanthy Yen’s 5 Spice Mushroom Sate Broth
If you are looking for a dish to liven your taste buds while keeping you warm this winter, this 5 spice mushroom sate broth is it! You will find this broth bursting with aromatic spices, singing with lemongrass from the…
Ross Bowles’ Seared Rainbow Trout with Spaghetti Squash, Crispy Lonza and Espelette Velouté
At River Café we make this dish with trout farmed within city limits. That fits perfectly with our culinary philosophy of being local and sustainable. The fish arrives so fresh it’s still stiff. It’s a great product to showcase. Our…
Chef Chanthy Yen’s Umami-rich Pineapple Jerky
My time in Montreal gave me the opportunity to experiment with essential flavours that make this city so special. As a person who struggles to consume meat every day, I thought it was time we make some plant focused snacks…
Guy Rawlings’ Roast Chicken with Carrots, Charred Radicchio and Lardo
This was inspired by a dish I can still picture that I had 13 years go at Franny's, in Brooklyn—one of my favourite restaurants. It closed a few years ago. The veggies are so good: sweet roasted carrots contrasted with the…
Chef Douglas King’s Colcannon
Meal-prepping for my young daughter, Roísín, has made me nostalgic for my mother’s kitchen back in Bantry, West Cork. Her excellent colcannon was a staple at the family table—usually served with pork sausages and a side plate of soft butter.…
Ari Schor’s Twice-Baked Squash
MY MOM WAS ALWAYS KEEN ON FINDING NEW WAYS TO FEED HER KIDS VEGETABLES. Since we lived in Ushuaia, Argentina—the southernmost city in the world—she relied heavily on vegetables shipped from northern provinces. Squash travelled well, so it became a staple…