Of all the watering holes around the country, none evokes such ardent enthusiasm as Bar Raval. The beloved bar retains the title of Canada’s Best Bar for a second year, by a wide margin of votes from our judges. Here's…
1. CRÈME DE SOYA (inspired by the late chef Nicolas Jongleux) THIS ONE IS great for fish. Or scallops, sweetbreads, pork or chicken. It’s an umami bomb. — D.M.
31 days of German Riesling Returns to Canada. During the month of July, participating licensees across Canada are promoting German Rieslings by the glass, bottle or custom wine pairing menus. All customers who order a German Riesling at any of…
You have to start this the day before, but it’s so easy that there is no exact recipe. Make the tomato sauce as spicy as you like, but the eggs must be nice and soft and jiggly. It’s so simple,…
BEAU MONT, the keenly anticipated new restaurant from chef Normand Laprise and his long-time business partner Christine Lamarche, opens on Beaumont Avenue and Acadie in Montreal’s Park Extension. The 80-seat restaurant has austere industrial finishes (stone floor, grey stone bar,…
Not so long ago, vegans were made to feel unwelcome in most restaurants, where more often than not vegetables served only as a platform for a plate of bloody protein. Nowadays, a dish of manipulated vegetables has a place of…
Milk Meets Coconut rum in this easily assembled cocktail inspired by the drink of choice at the Korova Milk Bar in Anthony Burgess’s A Clockwork Orange.
DO NOT try to tell Joe Warwick that his new baby, The World Restaurant Awards (WRAs), which he co-founded with legendary Franco-Italian writer Andrea Petrini, is a list. “It is not a list,“ insists Warwick, a veteran in the world…
ONE DAY AT CRESSY HOUSE—my place in Prince Edward County—I was playing around with cooking vegetables directly on charcoal. I threw on a sweet potato, and an hour later, voilà! It’s so easy but it’s one of the most unique…
Forget Pumpkin Spiced lattes; this pared-down apple and Averna-spiced cocktail is a far more satisfying take on Autumn-in-a-glass.
It's been eight years since Simon Blackwell’s crispy baguettes and slow-fermented sourdough hit the Toronto scene, sending bread aficionados into paroxysms of pleasure. And quite rightly so. Blackwell is obsessed with quality. His naturally leavened and hand-shaped breads are carried…
SOMETIMES WHEN I GET HOME after a long day in the kitchen, I do not feel much like cooking. But if my wife and I want something light, I’ll make something really simple anyway. That’s when turmeric fried fish is…