French Onion Soup Tartare
Gaeng Jued Woon Sen
Chef Alex Chen’s Risotto
Fennel and Sausage Ragù
Earl Grey Negroni Recipe
A lighter, yet luxurious, riff on the classic Italian aperitif, the Earl Grey Negroni brings the sunshiny brightness of bergamot,…
Apple and Pear Sorbet
Lobster Vol-au-Vent
Madeleines
Un Pain Délice Cocktail Recipe
Loosely based on the 50/50 Sazerac, Joachim's winter warmer combines spicy rye, smooth Pineau (a grape must fortified with cognac…
New Potatoes with Sea Truffle
Purple Shiso Martini Recipe
This elegant cocktail can easily be made at home, but the enticing recipe sure makes a strong case for visiting…
Trout Wrapped in Maple Leaves
The Yams Cocktail Recipe
Like the Thanksgiving meal from which it borrows it's flavours, Laidlaw's split-base cocktail provides a beautifully balanced bridge between seasons.…
Scallops, Cauliflower, Brown Butter
Your Guide to the Season’s Best Cocktails
Appleton Estate 12-Year-Old Rare Casks is a Jamaican gem. Blending it with coffee beans in this unique process enhances its…
Chef Martine Bauer Cooks with Gaggenau
The term "chef's kitchen" is everywhere these days. While home kitchens (and cooks) are more sophisticated than ever, does a…
Annie Brace-Lavoie’s Scallop Crudo
EVERY SUMMER WHEN I WAS YOUNG, my family would drive from Montreal to Cape Cod for a weeklong vacation. Those…
Campfire Marshmallow Shooters
WE SERVED THIS AT THE RESTAURANT A FEW YEARS BACK, warmed, in a shot glass, as part of a special…
Chef Rob Rossi cooks with Thermador
The centrepiece of any great kitchen is the range, and the crown jewel of kitchen ranges may well be Thermador’s…
10 Cool Summertime Cocktails
It’s summer, and the drinking is easy. But don’t get too relaxed. Flex your drinking muscle with our round-up of…
Chocolate Cake that’s fit for a Queen
AMONG OTHER FIRSTS, the Queen’s jubilee celebrations scheduled for the first weekend of June will mark the debut of the…
Avocado and Snow Crab Spring Aguachile
AVOCADOS FROM MEXICO ARE THE STAR OF THIS DELICATE AND FLAVOURFUL DISH. THIS MIX OF SEASONAL QUEBEC SNOW CRAB, AL…
Prawn Tartare with Ajo Blanco, Watermelon & Olive Oil
Ripe Fig’s Citrus Cake Recipe
Serves 8
Chef Alex Chen’s Spicy Porchetta
This is not a traditional porchetta. It’s my take. First, since anything that involves pork belly and crackling reminds me…
Langdon Hall’s Well-Dressed Pee Wee Hen Egg Recipe
with caviar, greenhouse flowers and herbs
Amber Bruce’s Blackburn Cocktail Recipe
THE BLACKBURN BELONGS LOOSELY TO A FAMILY OF DRINKS DESCENDED FROM THE VIEUX CARRÉ, a bold cocktail invented in New…
Louix Louis El Presidente
• 1.5 oz Foursqaure Dominion Serires Edition • 2.75 oz Dolin Dry Vermouth • 5 oz Pierre Ferrand Dry Curaçao •…
Katherine Boushel’s À La Luz Cocktail Recipe
THIS GORGEOUS MINIMAL- IST DRINK IS A MODERN CLASSIC. À la Luz is built on a strong foundation of tequila…
Great Nova Scotia Wineries
Nova Scotian wine is borne of the land, weather, and the Bay of Fundy. Grapes thrive in the Minas Basin,…
Taylor MacPherson’s Sage Advice Cocktail Recipe
IT’S NOT OFTEN THAT A SUPER-COMPLEX AND HIGHLY ORIGINAL WHISKY COCKTAIL ALSO MANAGES TO BE A CROWD-PLEASER, but, somehow, Sage…
Reece Southern’s Sayulita Señorita Cocktail Recipe
THE SAYULITA SEÑORITA CAN BE SUMMED UP IN TWO WORDS — FLAVOUR BOMB. Southern figured out just the right balance…
Zach Kolomeir’s Leeks Vinaigrette Recipe
Serves 4 as an appetizer
Alana Nogueda Cobra’s Fang Cocktail Recipe
NOGUEDA DID NOT INVENT THE COBRA’S FANG —a vintage tiki drink — but she may well have perfected it by…
Nathan Guggenheimer’s Pork Schnitzel Recipe
Ryan Hotchkiss’ Braised Beef Chuck Recipe
Jenny Kang’s Beef Tataki Recipe
Adam Pegg’s Strangolapreti Recipe
Fisun Ercan’s Veal Köfte with Chickpea Ragoût Recipe
Ron McKinlay’s Sunday-Night Chicken Recipe
Apple and Plum Strudel Recipe
Eva Chin’s clay-pot rice recipe
Enigma Hits Yorkville + Buttermilk Scones Recipe
A cocktail tasting for two
VIKRAM VIJ’S SWEET MANGO LASSI
Foxy’s Hot Takeout + Cool Lobster Salad Recipe
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…
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…
Sicilian Minestrone With Tenerumi
Autumn soups are the best. This one is basically a Sicilian minestrone, with tomatoes and Sicilian greens. Tenerumi are the…
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…
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…
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…
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…
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…
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…
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…
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…
Ryan Hotchkiss’ Fennel, Celery Root and Pear Salad
I LOVE USING INGREDIENTS THAT ARE ON THE CUSP OF TWO SEASONS In this dish, the pears and fennel represent…
Olive & Gourmando’s Fresh Ricotta Recipe
Cheese is a transformative ingredient - providing comfort and serving up a complex mix of flavours. I love the saltiness…
Chef Paul Toussaint’s Mac & Cheese with Creole Spice
In Canada, people make products with love, and quality. So do I. When I work, I work with passion, and…
Hector Laguna’s Olive Oil Poached Halibut
We're proud to live this side of the world where you're able to find everything close by - from seafood…
Flourless Brownie Cake is an Easy Holiday Treat
With holiday traditions built on family time together, it’s comforting to know you can always rely on the goodness of…
BarChef: Tales from the Crypt
A delicious spirit-forward cocktail that truly embodies Autumn. With the depth of the Cognac, elements of the star anise syrup…
Bourbon Mint Julep
Bourbon Mint Julep You don't have to love the ponies to enjoy this classic version of the fabled Mint Julep. …
Expert Bar Hacks for the Couch Mixologist
My Buffalo Thai
My Buffalo Thai This Buffalo Trace Bourbon cocktail gets a sweet, fruity boost from pineapple and Southern Comfort. INGREDIENTS…
Boulevardier Cocktail
I was originally taught a 1:1:1 ratio, but it always seemed a little off to me. The whisky would get lost,…
The Black Diamond
Introduced to me by one of my mentors, Robin Goodfellow, this is an oldie but a goodie. It represents the very…
Rob Rossi’s Milanese di Pollo with Olive Oil Potatoes and Arugula Salad
This simple recipe was a family staple in my house. My mother used to prepare it on Sundays, especially when…
Dale Mackay’s Saskatchewan Perogies
Growing up in Saskatchewan I had a lot of friends of Ukrainian background, like my best friend, Christian, whose family regularly…
Jordan Holley’s Nordic Shrimp Rolls
Madawaska Chicken Stew with Summer Savoury and Ployes
Hungarian Pork Goulash with Finnish Pulla Dumplings
Jonathan Gushue’s Crippled Lobster Linguini
Crippled lobster is a term used by fishmongers in the U.K. to signify lobsters that have been injured in a…
Peking Duck Burgers
Tarte au Sucre
Daniel Hadida’s Fermented Wood Nettle Juice
Honey and Vinegar
THIS IS QUICK, SUPER EASY, INCREDIBLY VERSATILE—and delicious. A quality vinegar, with its acidity softened, mixed with good liquid honey…
Bar Raval’s Dressed to Suppress
Of all the watering holes around the country, none evokes such ardent enthusiasm as Bar Raval. The beloved bar retains…
3 x Two-Ingredient Sauces from David McMillan
1. CRÈME DE SOYA (inspired by the late chef Nicolas Jongleux) THIS ONE IS great for fish. Or scallops, sweetbreads,…
Spicy Baked Eggs
You have to start this the day before, but it’s so easy that there is no exact recipe. Make the…
With knives in it
Milk Meets Coconut rum in this easily assembled cocktail inspired by the drink of choice at the Korova Milk Bar…
Charbroiled Sweet Potatoes
ONE DAY AT CRESSY HOUSE—my place in Prince Edward County—I was playing around with cooking vegetables directly on charcoal. I…
Road Apples
Forget Pumpkin Spiced lattes; this pared-down apple and Averna-spiced cocktail is a far more satisfying take on Autumn-in-a-glass.
Turmeric Pan-Fried Sablefish
SOMETIMES WHEN I GET HOME after a long day in the kitchen, I do not feel much like cooking. But…
Spicy Nuac Nam Chicken
MOST CHEFS WOULD AGREE THAT, upon returning home after a long kitchen shift, it’s hard to be enthusiastic about preparing…
Back Deck Oysters
A PILE OF PRINCE EDWARD ISLAND OYSTERS is a party just waiting to happen. To get the ball rolling skip…
Leisure Noise Cocktail
This fragrant rum-based libation from John Bunner, Operations Manager at Alo, Aloette, and Alobar in Toronto, is garnished with a bundle of…
High & Dry Cocktail
Inspired by a Negroni Sbagliato, this bright and floral High & Dry cocktail from Kaitlyn Stewart, Manager at Royal Dinette…
Levante Cocktail
Named after the hot, dry winds that blow through the sherry-producing regions of Spain, Breanne Belitski's, (Head Bartender at Little Oak…
Ernesto Iaccarino’s Vesuvio di Rigatoni
Ernesto Iaccarino's recipe is a showstopper. Rigatoni pasta forms the base for an elegantly rich combination of ricotta, meatballs, mozzarella…
Harvest Wish Cocktail
Pantry staples are elevated to new heights in this fuss-free and fruity rye-based drink from cocktail-master Evelyn Chick, Bar Manager…
The Cold Room’s Aristocrate Cocktail
Benjamin Oddo’s Caramels
THESE CARAMELS ARE SO EASY TO MAKE, and they’re always a hit with my family at the holidays, when I…
Ontario Pork
According to Hamilton butcher Jamie Waldron, you shouldn't give up the grill just because the weather is cooler. To prove…
Luciano Monosilio’s Perfect Carbonara
Make Luciano Monosillo's recipe and you'll understand why he's nicknamed the King of Carbonara. His signature dish combines silky spaghetti with a…
The Cold Room’s Almond Milk Punch
Tonton Rémi
Antonella Ricci’s Burnt Wheatberry Cavatelli
Antonella Ricci's burnt wheatberry cavatelli is more than just a simple pasta dish. Chef Ricci blends ingredients and techniques from…
Cacao Barry Chocolate Pie
Summer doesn't have to be all about fruit pies. The chocolate geniuses at Cacao Barry have put together this dream…
Panna Cotta w/Strawberries & Shortbread
Madai Broth with King Crab and Hokkaido Scallop
Great Canadian Ingredients Worth Celebrating
Patrick Kriss’ Roast Rack of Quebec Porcelet
RHUBARB COMPOTE
Our editor-in-chief Jacob Richler shared his simple rhubarb compote recipe with us and now we are hooked. If you love…
Masayoshi’s Hirame Ochazuke
This recipe comes to us from Vancouver's incredible Masayoshi, no. 48 on our 2018 list. Chef Masayoshi Baba's fresh take…
THE LOTUS MARTINI
It's the perfect martini for summer quaffing thanks to the bright and bracing flavour courtesy of tart, citrusy grapefruit bitters…
Herradura Horseshoe Margarita
INGREDIENTS 2 parts Tequila Herradura® 1 part fresh-squeezed lime juice 3⁄4 part agave nectar 1 lime wedge (garnish) METHOD Combine…
Tai-Meshi: Marusan Comptoir Japonais
Le Trou
DaiLo Smoked Dashi Butter Truffle Custard with Madai
Saffron Gnocchetti
Hogget With Black Garlic And Green Tomato Jam
Paul Bocuse Truffle Soup
Saskatoon Berry Ice Cream With Oat Crumble And Plum Purée
Anthony Walsh’s Cornbread
Newfoundland Rhubarb Gin Shrub
For this Rhubarb Gin Shrub, I use Newfoundland Distillery Seaweed Gin, made at a new distillery in Clarke’s Beach using…
ONCE UPON A TIME THERE WAS A TROUT TARTARE
Caesar’s Ghost
If you are an informed consumer, with taste, you more than likely prefer the flavour of fresh, ripe, locally farmed…
Jane Crawford’s Flank Steak Tacos
Carpetbaggers
Pork Tenderloin with Sprouts, Chestnut Potato Puree, Chorizo, Cabbage & Orange Cardamom Jus
This dish feels like the entire Fall harvest on a plate. Deliciously caramelized Brussels sprouts pair beautifully with a rich…
Braised Lamb Shoulder from Canoe Restaurant
Land & Sea Fricot
Wild Rabbit Liver Parfait
Oyster Shots
Thai Hot and Sour Soup With Clams & Matsutake
Fried Ocean Perch With Soy-Daikon Dipping Sauce
Gnochetti with Crab and Agretti
Cochinita Pibil Tacos
Anyone who has spent time in Mexico's Yucatán peninsula knows the pleasure of tucking into a Cochinita Pibil taco. Myriad…
Halloween Baking with The Domestic Gothess
Want to elevate your Halloween menu beyond black, white and orange? You need to meet the Domestic Gothess. Birmingham UK…
Canada’s 100 Best Throws a Kitchen Party
Everyone loves a kitchen party, and ours was no exception. The excuse? Andrea Stewart's new cookbook Recipe Shorts. Recipe Shorts…
Roasted Beet & Heirloom Carrot Salad
ROASTED BEET AND HEIRLOOM CARROT SALAD Head to your farmers market right now, and you'll find gorgeous hues of in-season…
Best Chocolate Chip Cookie Recipe Ever?
This chocolate chip cookie recipe from the prettily named Vanilla Bean Blog has just been sprinkled with internet fairy dust. Sarah Kieffer is…
Taleggio Casoncelli with Cream of Corn and Sausage
Generally speaking, we envy Italy its markets. But at this time of year, there is one thing we have in…
Justin Leboe’s Lamb Tartare
Justin Leboe’s cooking is smart, original, well-referenced and always fun. Vegetarian dishes are a strong point. But don’t stop there.…
Normand Laprise’s Confit Salmon
Normand Laprise's Confit Salmon was recently described at The West Coast Fishing Club as "the best salmon dish I've ever…
Jacques Pepin’s Classic Omelette Recipe
Ever since Anthony Bourdain's enthusiastic recommendation (“You know what? If Jacques Pépin tells you this is how you make a…
Chef Heinz Beck on Italian Cooking + Why Artisanal Pasta is Nonsense
The German-born chef Heinz Beck is a culinary pioneer whose international portfolio of restaurants includes the only Three-Michelin-starred restaurant in…
Royal Teas: Seasonal Recipes from Buckingham Palace
Victoria Day is the perfect excuse to indulge your royal fantasies. Why not start with new cookbook Royal Teas: Seasonal…
A Tribute to Hummus
We couldn't let international hummus day slip by without a doff of the cap to the mother of all dips.…
The Perfect Margarita
Not just for Cinco de Mayo. This margarita recipe from Baro's bartender Jamison Cass will be a great asset all summer…
Dandylion’s Beet Recipe is the Best
Spring vegetables are at last beginning to trickle in - so it’s time to dispense with last year’s root vegetables.And…
The Preservatory: Savory Dutch Baby
Part popover, part crepe, a Dutch Baby is typically served sweet with sugar and a squeeze of lemon, which is…
The Preservatory: Rhubarb with Ginger & Orange Zest
New cookbook The Preservatory serves up dreamy recipes for creating and cooking with artisanal preserves. Located on a ten-acre farm…
Heinz Beck’s Cacio e Pepe with Marinated White Shrimp, Lime and Chervil
The traditional dictates of Italian cookery have it that pasta, seafood and cheese should never mingle. But rules do not…
Jacob Richler on Irish Whiskey
The Irish whiskey category is on fire of late - and I don’t just mean this week. Over the last…
Chef Nino Di Costanzo’s Pasta e Patate
This dish from Chef Nino Di Costanzo of Danì Maison in Ischia, Italy is totally unique and a true masterpiece.
Alo’s Caviar and Cauliflower Bavarois with Meyer Lemon
What's the next best thing to dinner at Alo? Alo at home, of course. This stunning caviar service by chef…
Adam Vettorel’s Quaglia e Polenta
Quail and polenta is a dish often served in the fall during hunting season in Italy. At North & Navy,…
Roberto Marotta’s Polpette di Cavolfiore
ARDO Restaurant's Roberto Marotta's Polpette di Cavolfiore is an easy and tasty vegetarian take on the polpette or Italian meatball. Polpette…
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…
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…
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…
Nick Liu’s Chinese New Year Soup
After a big Chinese New Year, noodle soup is something we eat the next day in the morning. After a…
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.…
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…
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 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!
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
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
Montreal in the 1800s had a lot of manufacturing and industry The St. Lawrence Seaway was the highway and a…
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…
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…
Rob Feenie’s Alsatian Cornish Hen with Purée de Pommes de Terre
Alsace is a big part of who I am; that whole region is like my second home. Especially north of…
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…
Todd Perrin’s Traditional Newfoundland Pudding
According to chef Todd Perrin, what most people eat on Thanksgiving or Christmas, a lot of Newfoundlanders will have every…
Festive Spirits: Spiced Brandied Apple
It doesn't get any more festive than this holiday-perfect cocktail from BarChef's Frankie Solarik. In our dreams, we're enjoying his…
Michael Hunter’s Baby Squid & Zucchini with Amalfi Lemon
In chef Michael Hunter’s recipe, baby squid, one of the mainstays of Venetian cuisine—along with baby octopus—is prepared with two…
Vikram Vij’s Gelouti Kebabs
I grew up in Old Delhi, where the Muslims lived, and the street vendors would make these kebabs during Diwali.…
Holiday Cocktails: Paul Brans’ Flor de Mina
Holiday cocktails for celebrating, to get up and go, and for feeling better about having done so the next day.…
Classic Caponata
Caponata is a classic of Sicilian cuisine. Essentially a vegetable stew, it can be enjoyed after a day or two…
Fiorellino’s Risotto al Parmigiano e Tartufo
This simple recipe from Montreal's Fiorellino is the perfect excuse for gobling up in-season truffles. Risotto al Parmigiano e Tartufo Ingredients:…
3 Ways to Cook Pork Belly
If you're getting a little tired of your weekly grocery shopping list, may we suggest a little shake up? Tasty…
Maple Orange Glazed Baby Back Ribs
The flavours of maple and orange combine perfectly with soy sauce and ginger in this sweet & spicy recipe using…
Grapefruit + Rosemary Gin Cocktail with Ginger Ale
As we enjoy the final long weekend of Summer 2016, a horrifying realization lurks — Fall is around the corner, and then…
Julia Child’s Vichyssoise Recipe
Hang on to that summer vibe just a little longer with this recipe from the Queen of chilled soups. Vichyssoise,…
Grilling with House of Q: Chicken + Raspberry Barbecue Sauce
This incredible recipe for Citrus Chicken with Raspberry Barbecue Sauce comes from Legendary Pitmaster BBQ Brian Misko best-selling cookbook, Grilling…
Samuel Adams Blackberry Pie
Chef David Hawksworth’s Heirloom Tomato Salad
A good summer tomato is sweet and tart and utterly irresistible. And the scent! Is there anything more summery than…
Ballpark Risotto with Samuel Adams Boston Lager, Hotdogs, Sauerkraut and Shredded Jack Cheese
S. Pellegrino Young Chef 2016 Winner Sean MacDonald + Winning Recipe
Calgary Chef Sean MacDonald of Market Restaurant was recently named the winner of the S. Pellegrino Young Chef 2016 finals for…
SmoQue N Bones Famous Pulled Pork Sandwich
The Pulled Pork Sandwich is a staple when it comes to BBQ. It is the ultimate comfort food and never…
Shallot Risotto with Smoked Bottarga, Foraged Mushroom Emulsion & Crispy Bread Crumbs
In this recipe, the brilliant, triple-Michelin starred Italian chef Giancarlo Perbellini builds a beautifully creamy risotto with stock and sweet…
Jacob Richler’s Lobster, Morel and Ramps Quiche Recipe
My favourite Spring quiche is made of lobster, morels and ramps. This quiche makes a perfect weekend or cottage lunch…
Jacob Richler’s Leg of Lamb Recipe
A Timeless Leg of Lamb Recipe Nowadays sheep birth lambs all year long - but in the culinary imagination spring…
Crispy Duck Salad
Duck confit: 2 tbsp sel gris de Guérande (or other coarse grey sea salt) 1 tbsp black peppercorns, crushed 1…
Peking-Glazed Duck Breast with Asian Bread Stuffing and Mandarin Cranberry Sauce
Stuffing: ½ loaf egg bread, crust removed, and diced (about 2 cm / 1 inch) 225 g (½ lb) salted…
Coffee-rubbed Duck Breast with Black-eyed Pea Ragout, Collard Greens & Sour Cherries
Marinade: 1 L (4 cups) brewed coffee 2 shallots, sliced 3 cloves garlic, smashed 3 tbsp honey 3 sprigs thyme…
Jacob Richler’s Slow-Cooker Irish Stew
This perfectly simple Irish stew is simply heaven on a cold night. Best enjoyed with crusty country bread and a…
Risotto with Crispy Salami and Rapini
Try this delicious Piller’s variation on classic Italian risotto.
Crispy Salami Carbonara
Your family will love Piller’s tasty variation on pasta carbonara.
Pepper crusted spinach and candied shallot beef roulade with vodka choron sauce
Roulade Four 4 oz beef tenderloin centre cut 120 g washed, chopped raw spinach 1 clove garlic, peeled and minced…
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…
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,…
Clear Thyme Collins
2 dashes angostura bitters 1 egg white
Beachcomber’s Sour
1.5 oz Mount Gay Eclipse Rum 1 oz Don’s mix* 0.5 oz simple syrup
The Oldest Fashioned
1 bar spoon of molasses 2 oz Mount Gay XO Rum
Smoked Oysters with Potato Foam
When I was growing up in Southern Ontario, I used to go camping a lot with my dad. And for…
Dad’s Meatloaf with Onion Gravy
My father loved to cook. I loved being in the kitchen with him. He always made cooking fun. Dad had…
Holland Marsh Onion Soup
When I was a kid, I used to like to make French onion soup with my mom—who added everything together…
Poached Lobster with Chicken & Lobster Broth & Wilted Nasturtiums
A long time ago, when I worked at Sooke Harbour House on Vancouver Island, I fell in love with one…
Fettuccine Carbonara
The first time I cooked dinner for my family, I was eight years old. The dish was fettuccine carbonara. I…
Squab My Way
I put this on the menu at North 44, in the ’90s. It was the first squab dish I ever…
Glenfiddich Toddy
1.5 oz (45 ml) Glenfiddich The Original 0.5 oz (15 ml) honey 0.25 oz (7.5 ml) fresh squeezed lemon juice
Saffron Risotto with Marrow & Chanterelles
I was 16 and still in cooking school, working at the restaurant in the Bellevue Hotel in Cortina d’Ampezzo in…
Moules Congolaise
This signature has been on the menu at Chambar since the day we opened 11 years ago. The flavours are…
Royal Truffle Soup with Truffle Foam & Parmesan Shortbread
When I was testing this recipe in September, Daniel Boulud and his wife popped by Langdon Hall for an eight-course…
Seared Scallops with Fennel Purée & Lemon Confit
This is our signature dish. It is the only one of our recipes that dates back to our first menu…
All’Amatricana Bucatini
When I enrolled in culinary school at age 19, I was most interested in extremely complicated food with lots of…
Pease Pudding & Cod
For generations in Newfoundland, people only ate certain dishes on specific days of the week. Fish on Friday, for example.…
Marinated Octopus
The summer before we opened Bar Raval, Grant, Ryan and I took a trip together to Spain. Grant had us…
Alley Burger
In our early days at Charcut, we launched the “Share Burger,” made with Alberta heritage pork shoulder, ground daily, mixed…
Strawberry & Basil Soup
When I first made it back in the 1980s, this dish was a revelation to me. I was working in…
Thai-Braised Pork Cheeks with Truffles
I learned the basic version of this dish from my mother, who got it from my grandmother. Like a lot…
Succotash with Dungeness Crab
I am from the prairies, and ever since childhood I remember watching the corn grow, impatiently waiting for the day…
Shrimp Toast
I was born in Hertfordshire, UK, but i also spent a lot of my younger years with my family in…
Razor Clams, Fregola & Sea Urchin Bottarga
A few years ago in Sardinia, I had this dish of fregola con arselle that blew my mind. It’s a…
Roast Beef with Pommes Kennedy, Brown Butter Hollandaise & Mushroom Jus
This recipe has been a staple of Richmond Station tasting menus since day one. It is rustic and accessible—but also…
Pappardelle with Four-hour Braised Veal Cheeks & Porcini Mushrooms
When I introduced this dish at Cioppino’s, no restaurant in Vancouver knew about these secondary cuts—like cheeks, or short ribs.…
Yuzu Tart, Blackcurrant Ice Cream, Meringue, Blackcurrant Compote & Tea Jelly
Meringue 2 egg whites 60 g sugar 60 g icing sugar Tart Shell 125 g butter 85 g icing sugar…
Cocktail: The Canadian
1 small maple leaf sugar candy, no larger than 1 inch in diameter 2 dashes Bittered Sling Kensington Dry Aromatic…
Cocktail: Hot Buttered Rum
4 cups apple cider, preferably unsweetened 12 oz (360 ml) Newfoundland Screech Rum or dark rum 4 tsp (20 ml)…
Arctic Martinez
2 oz (60 ml) Arctic Rose Vermouth 1 oz (30 ml) gin 1 tsp (5 ml) Aperol handful of ice…
Lamb Popsicles with Fenugreek Cream Curry
The idea for the signature dish at Vij’s began when my husband Vikram and I went to a dinner party…
Chilled Corn Soup
Soup 1/2 cup (125mL) unsalted butter 5 cobs of fresh corn 1/2 white onion, peeled and diced 1 clove garlic…
Hamachi Ceviche
1 shallot, cut in half & sliced thinly across the grain (about 1/4 cup worth) 1 tbsp finely chopped jalapeño…
Bar Isabel’s Jamon Croquetas with Torta de Dehesa & Sobrasada
Croquetas: Fold diced Jamón Iberico de Bellota into warm béchamel. Chill. Shape into quenelles. Dredge in flour, egg and panko…
Parmigiana di Melanzane
Tomato Sauce 30mL (2 tbsp) extra virgin olive oil 125mL (1/2 cup) diced Spanish onion 2 garlic cloves, smashed 125mL…
Roasted Chestnut Gnocchi with Robiola and Truffles
For the Gnocci 500g buffalo ricotta, drained 40g chicken egg yolk 7g kosher salt 7g freshly grated nutmeg 60g finely…
Ginger and Soy-Marinated Sablefish with Soy Sabayon and Chinese Salad
Ginger and Soy-Marinated Sablefish 2 1/2 tbsp (40mL) soy sauce 2 tbsp (30mL) maple syrup 1 tbps (15mL) grated fresh…
Hong Kong Lobster
Lobsters 2 lobsters of 1kg (2 lbs) each Court-bouillon or salted water Sake Custard 5 eggs whites 125mL (1/2 cup)…
Oeufs Lisa
This for me is the ultimate egg dish for brunch in bed à deux. If you are disinclined to spring…
Cauliflower Macaroni and Cheese
Baked cauliflower with white cheese sauce is a standard of British comfort food. Back in the UK, my English grandmother…