Your family will love Piller’s tasty variation on pasta carbonara.

Roulade Four 4 oz beef tenderloin centre cut 120 g washed, chopped raw spinach 1 clove garlic, peeled and minced 4 shallots whole, peeled 375 ml merlot 30 g sugar 125 ml veal stock 15 g sea salt 30 g…

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…

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…

When I was growing up in Southern Ontario, I used to go camping a lot with my dad. And for some reason, we always used to end up eating the same thing by the campfire at night: smoked oysters from…

My father loved to cook. I loved being in the kitchen with him. He always made cooking fun. Dad had some unique recipes! (I say that with a big smile on my face.) There was a period when I was…

When I was a kid, I used to like to make French onion soup with my mom—who added everything together and cooked it out to produce a great, clean onion flavour. Every chef I’ve worked for, in every country I…

A long time ago, when I worked at Sooke Harbour House on Vancouver Island, I fell in love with one of their menu mainstays—cold Dungeness crab with nasturtium mayonnaise. I couldn’t get enough of that dish. Many years later—one summer,…

The first time I cooked dinner for my family, I was eight years old. The dish was fettuccine carbonara. I must have found the recipe in one of my mother’s magazines. I remember thinking it looked good: pasta, eggs, bacon—who…