Anthony Walsh’s Argentinian Christmas Dinner

Anthony Walsh’s Argentinian Christmas Dinner

This dish is a total ripoff of Piedmontese vitello tonnato—though this version has a bit more vegetable, at least the way I’ve had it, which gives it a bit of a lighter feel. My wife’s family is Argentinian; she grew…

Sean Usher’s Pickled Clams

Sean Usher’s Pickled Clams

Sean Usher's Pickled Clams recipe is inspired by a  cichetti recipe that Italians in the Venetian region—who harvest their clams from the Adriatic year-round—can serve in any season. Gabardine chef Sean Usher's recipe features fennel and red onion. Red pepper…

Crispy Duck Salad

Duck confit: 2 tbsp sel gris de Guérande (or other coarse grey sea salt) 1 tbsp black peppercorns, crushed 1 tsp cloves, crushed 4 duck legs 1.5 L (6 cups) duck fat (Or substitute 4 legs pre-made King Cole duck…

Risotto Alla Genovese

Risotto alla Genovese

At George Brown, the dish I most enjoyed cooking—and eating—was risotto. Specifically, risotto alla Genovese. My roommate and I were always making pesto and chicken stock at home so that we could make that dish whenever we wanted. Over my first few years…

Salt Cod & Tomato

Salt Cod & Tomato

I grew up in the small fishing village of Blandford, Nova  Scotia, eating lots of traditional local foods like herring, eel, mussels, clams and smoked fish. My father is from Madrid. Nova Scotia and Spain share lots of ingredients—like salt cod—but we generally prepare…

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