Samuel Adams Blackberry Pie
Simple buttery risotto with a ballpark twist, featuring Samuel Adams Boston Lager, franks, sauerkraut and shredded Jack cheese.
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 a simple tomato salad with a sprinkle of sea salt and a drizzle of olive oil? The only thing to…
Ballpark Risotto with Samuel Adams Boston Lager, Hotdogs, Sauerkraut and Shredded Jack Cheese
Simple buttery risotto with a ballpark twist, featuring Samuel Adams Boston Lager, franks, 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 his dish “Duck and Carrot.” The win has earned him a spot in the final competition for the title of S.Pellegrino…
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 fails to hit the spot, whether you’re starving or even if you just have the munchies. Pulled pork itself is…
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 shallots. Then, instead of folding the rest of his flavours into the traditional muddled whole, punctuates the base with exclamations…
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 (it would also make a great host gift), as it wraps up all the best flavours of spring in one…
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…
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 butter 1 onion, diced 3 garlic cloves, minced ½ pack Chinese sausage, sliced into rounds 10 shiitake mushroom, stemmed and…
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 2 sprigs rosemary 4 bay leaves 2 tbsp juniper berries, crushed Rub: 2 tbsp ground coffee 2 tbsp ground juniper…
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 Guinness or light red wine.
Risotto with Crispy Salami and Rapini
Try this delicious Piller’s variation on classic Italian risotto.