Adam Vettorel’s Sarde In Saor

Adam Vettorel’s Sarde in Saor

Adam Vettorel's take on the classic Venetian cicchetti works perfectly as a light, healthy meal or as an antipasto at a dinner party. Sarde in Saor INGREDIENTS 20 sardines Salt 1 tbsp oil 3 large onions 3 fennel bulbs (pick and…

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 of flavour and consistency. Even in gelato!  This recipe for olive oil gelato uses Olearia San Giorgio OTTO Extra Virgin Olive…

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. —D.D. From Canada's 100 Best Cooking Issue 2016

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 filled, which results in a dry product. You could always shove a little bit of the stuffing up the backside…

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 a strange way of expressing our love for this unfortunate bird. Linguistically, anyway, we are universally keen to dissociate ourselves…

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 lot of goods were sent to godforsaken places like Prince Edward Island and New Brunswick. There was nothing to bring…

Fir Tree-Seasoned Deer Heart With Squid And Smurfs

Fir Tree-Seasoned Deer Heart with Squid and Smurfs

This dish looks like a Playmobil box.It’s based on a new dish at the restaurant I call Charcut Schtroumpf (Charcuterie Smurf ). My friends from Au Pied de Cochon make the most amazing ham on earth, the best I’ve eaten…

Riccardo Bertolino’s Italian Family Christmas

Riccardo Bertolino’s Italian Family Christmas

In my old home town, Bologna, this dish is something special—and almost mandatory—for Christmas. It can also be served for a Baptism or Communion. We would have it on Dec. 25 at lunch, which is when we eat our big…

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