Growing up in Saskatchewan I had a lot of friends of Ukrainian background, like my best friend, Christian, whose family regularly invited me over for dinner—even for holiday meals. I got to understand Ukrainian food quite well. The best thing was…
Crippled lobster is a term used by fishmongers in the U.K. to signify lobsters that have been injured in a fight and are missing a leg or a claw. They taste the same but sell at a cut price. My…
THIS IS QUICK, SUPER EASY, INCREDIBLY VERSATILE—and delicious. A quality vinegar, with its acidity softened, mixed with good liquid honey makes a great sauce for dressing cheese (like fresh burrata or ricotta, or hard cheeses) or foie gras (both pan-seared…
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.
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,…