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goatober

Goatober

Goatober is a month-long celebration for a cause that puts goat meat on the menu at restaurants around the world.…

Saffron Gnocchetti

This saffron gnochetti is the perfect complement to Rob Gentile's Gnochetti with Crab and Agretti.

Hogget With Black Garlic And Green Tomato Jam

A lamb is one year old or less. Hogget is up to two—and after that, they’re mutton.

Nespresso Café Gourmand Competition Winners

The Nespresso Café Gourmand competition in Toronto and Montreal have chosen their winners. At the Centre for Hospitality and Culinary Arts…

Paul Bocuse Truffle Soup

Paul Bocuse Truffle Soup

This Paul Bocuse Truffle Soup recipe changed the way people thought of soup.

Anthony Walsh’s Cornbread

I did this first at Canoe but it’s appeared all over the place at our restaurants. It’s a family recipe from my mom’s side. And yes, it’s canned creamed corn… I don’t know why but it just works. It’s best on the griddle.
rhubarb gin shrub

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

Fresh dill, cream and edible flowers make this the lightest trout tartar you'll ever taste.

Caesar’s Ghost

If you are an informed consumer, with taste, you more than likely prefer the flavour of fresh, ripe, locally farmed…

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

This braised lamb shoulder makes a spectacular centrepiece. And at a family gathering, it’s fun to have stuff that makes everyone jockey for position.

Land & Sea Fricot

I came across fricot three years ago when I was working on a cross-Canada tasting menu. I spoke to chefs in New Brunswick to get a sense of what the Fricot.

Wild Rabbit Liver Parfait

This wild-rabbit-liver parfait is so intense— rich and flavour-packed. An intriguing take on the classic chicken liver parfait.

Prawn Tartare with Ajo Blanco, Watermelon & Olive Oil

I grew up in Lisbon, so I love seafood. The first time I saw a spot prawn was at Canoe, when I was a young cook doing a student internship.

Oyster Shots

Colville Bay are my favourite oysters in the world. I travel all the time—everywhere I go I taste their oysters. These are the best.

Carrots. Lingonberries. Goose. Oh, My!

Thai Hot and Sour Soup With Clams & Matsutake

This clam soup is a favourite of mine in Hua Hin, a beach town in the south of Thailand. The dish embodies successful simplicity.

Fried Ocean Perch With Soy-Daikon Dipping Sauce

I really like the way ocean perch turns out in the fryer. We’ve tried redbanded and other rockfish, we’ve tried bream, but perch is the best
cochinita pibil tacos

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…

andrea stewart kitchen kitchen shorts

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…

braising pan

Braising Pan Season is Here

Is your braising pan ready? The braising pan (sometimes called a casserole pan) is one of the most versatile pieces of…

chocolate chip cookie recipe

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 Confit Salmon

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…

Canada 150 Margarita

Canada 150 Margarita

You love Canada and you love Margaritas. The Canada 150 Margarita just might be the best way to celebrate the 150th…

heinz beck

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

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…

International Hummus Day

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.…

Dandylion Restaurant

Dandylion Beets

Spring vegetables are at last beginning to trickle in - so it’s time to dispense with last year’s root vegetables.And…

Dutch Baby

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

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…

irish whiskey

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…

alo recipe

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…

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…

Olive oil gelato

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…

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

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…

Joe Beef Recipe

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…

Charles-Antoine Crête

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

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…

sean usher's pickled clams

Sean Usher’s Pickled Clams

Sean Usher's Pickled Clams recipe is inspired by a  cichetti recipe that Italians in the Venetian region—who harvest their clams…

Todd Perrin

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…

spiced brandied apple

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…

risotto acquerello

Risotto Acquerello “Bianco e Nero” with Sauteed Calamari

Cioppino's is on Canada's 100 Best Restaurants list for a reason. No other restaurant in Vancouver delivers luxurious Italian dining.…

caponata recipe

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

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:…

pork belly

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

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…

urban homesteading cookbook

Two Urban Homesteading Cookbook Recipes

The Taste Canada Awards nominated Urban Homesteading Cookbook is an invaluable guide for anyone seeking ethical and sustainable urban food sources.…

Samuel Adams BLACKBERRY PIE

Samuel Adams Blackberry Pie

Simple buttery risotto with a ballpark twist, featuring Samuel Adams Boston Lager, franks, sauerkraut and shredded Jack cheese.
Samuel-Adams-BALLPARK-RISOTTO-2

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.
SmoQue N Bones Famous Pulled Pork

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…

Giancarlo Perbellini risotto

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…

Crispy Duck Salad

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

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

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…

irish stew

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 Piller's Salami

Risotto with Crispy Salami and Rapini

Try this delicious Piller’s variation on classic Italian risotto.

Crispy Piller's Salami Carbonara

Crispy Salami Carbonara

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

Samuel Adams Mac N' Cheese

Mac N’ Cheese with Samuel Adams Boston Lager, Horseradish & Chopped Chorizo

A bitter note of Boston Lager, perky tangy horseradish and spicy Chorizo sausage mingle together in this spin on the…

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

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

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

Classic Caesar Salad

When I was a kid, I was a very picky eater. (Sorry, Mom!) One of my worst enemies was lettuce,…

Poached Pears

Poached Pears with Caramel, Hazelnut Crumble & Vanilla Ice Cream

I was a 17-year-old apprentice at La Belle Auberge—out in Ladner, BC, on the south bank of the Fraser River—when…

Smoked Oysters with Potato Foam

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

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

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

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…

Maple Pork Sausage

Maple Pork Sausage

This is the same sausage I used to make with my dad and grandfather a couple of times a year…

Fettuccine Carbonara

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

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

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…

Chambar Moules Congolaise

Moules Congolaise

This signature has been on the menu at Chambar since the day we opened 11 years ago. The flavours are…

Truffle Soup

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…

Toque! Caesar

Toqué!’s Pickle Me Softly Caesar

Toqué! has become quite the creative laboratory for innovative chefs. The same applies to the bar menu, which features Gilbert…

Seared Scallops with Fennel Purée & Lemon Confit

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…

chase caesar

The Chase Caesar

The Chase features a unique Caesar concocted by head bartender Dessa Harhay on the regular. The cocktail includes both vodka and…

All'Amatricana Bucatini

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

Pease Pudding & Cod

For generations in Newfoundland, people only ate certain dishes on specific days of the week. Fish on Friday, for example.…

Model Milk Classic Caesar

Classic Caesar

Model Milk's bar menu features a classic Caesar concocted by bar manager Madeleine MacDonald, which features vodka and Walter All-Natural…

Marinated Octopus

Marinated Octopus

The summer before we opened Bar Raval, Grant, Ryan and I took a trip together to Spain. Grant had us…

John Jackson Alley Burger

Alley Burger

In our early days at Charcut, we launched the “Share Burger,” made with Alberta heritage pork shoulder, ground daily, mixed…

Dill Caesar

The Dill Caesar

Canoe’s bar menu features the unique Dill Caesar, created by Monica Carbonell with the restaurant’s award winning Dill Pickle Martini…

Spaghetti Al Nero Di Maiale

Spaghetti Al Nero Di Maiale

A big part of what drives us in the kitchen at Buca is the desire to cook with every part…

Strawberry & Basil Soup

Strawberry & Basil Soup

When I first made it back in the 1980s, this dish was a revelation to me. I was working in…

Alberta Bison Tartare with Smoked Oyster Sauce & Prairie Sage Crackers

Alberta Bison Tartare with Smoked Oyster Sauce & Prairie Sage Crackers

As I come from the prairies, local bison and grains have always been essential ingredients in my kitchen. This recipe…

Thai-Braised Pork Cheeks with Truffles

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

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

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

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

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 veal cheeks and porcini

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.…

Pear and Pepper-Smoked Duck Tart

2 onions, thinly sliced 1 tbsp (15 ml) butter 1 tbsp (15 ml) brown sugar 1 tbsp (15 ml) balsamic…

fois gras macaroni

Pan-fried Foie Gras, Macaroni with Louis d’Or Cheese, Morels and Fiddlehead Ferns

Daniel Vézina has been a driving force in the restaurant industry in Québec for nearly 35 years. In 1991, he…

Avonlea Mac & Cheese

Canadian Cheese On Top

Perfect Pairing. Chefs share a special relationship with their butchers — so, we asked them to create dishes that showed off what’s possible when the two work in unison — and then paired the result to an award-winning Jacob’s Creek wine.
Avonlea Mac & Cheese

Avonlea Mac & Cheese

Armand Bernard is a first generation cheese maker. He grew up working on his family dairy farm near Tignish, PEI…

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…

Filo Baked Comox Brie Stuffed With Maple Roasted BC Bartlett Pear Chutney and Candied Filberts

Filo Baked Comox Brie Stuffed With Maple Roasted BC Bartlett Pear Chutney and Candied Filberts

Chef Dino Renaerts is actively involved in British Columbia’s culinary scene. He’s served on several hospitality boards, including the Vancouver…

Bella Casara Ricotta Gnudi With Creamy Canadian Blue Cheese Sauce

Bella Casara Ricotta Gnudi With Creamy Canadian Blue Cheese Sauce

Chef Donna Dooher is a celebrated author, editor, host and restaurateur, and one of North America’s leading advocates of the…

Cauliflower au Gratin

Cauliflower au Gratin with Gouda Aged from Sylvan Star and Egg Yolk

Pioneering Alberta’s Urban-Rustic food scene, CHARCUT Roast House is led by co-chefs and co-owners John Jackson and Connie DeSousa. With…

Beurre Blanc Poached Lobster with Mini Honey Turnips, Fava Beans, Pea Shoots & Red Pepper Coulis

Beurre Blanc Poached Lobster with Mini Honey Turnips, Fava Beans, Pea Shoots & Red Pepper Coulis

4 lobsters (individual weight of about 1¼ lb) 2 shallots 200 ml white wine 50 ml cream 300 g butter…

Grandview Grass-fed Beef Tartare

Grandview Grass-fed Beef Tartare

6 oz (168 g) beef tenderloin 1 tbsp (15 ml) shallot 1/2 tbsp (7.5 ml) capers 1/3 tsp (1.5 ml)…

Grandview Farms Beef Shin Recipe

1 whole beef shin (foreshank) 1 carrot 1 onion 2 celery sticks 1 garlic bulb

Berkshire Pork & Grass Fed Wagyu Beef Tourtière with Northwinds Porter

Tourtière Filling: 2 lbs (900 g) diced pork shoulder 1 lb (450 g) diced beef chuck 1 lb (450 g)…

the canadian whiskey cocktail

Cocktail: The Canadian

1 small maple leaf sugar candy, no larger than 1 inch in diameter 2 dashes Bittered Sling Kensington Dry Aromatic…

hot buttered rum

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 cocktail

Cocktail: 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

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…

Ricotta Stuffed Bacon Dates

Ricotta Stuffed Bacon Dates

For Ricotta 4 cups (960 ml) of Rolling Meadow Dairy 3.5 per cent Milk 1 cup (240 ml) heavy cream…

Orange Cardamom Snowball Cookies

Orange Cardamom Snowball Cookies

1 cup (240 ml) Rolling Meadows butter, softened ½ cup (120 ml) sugar 1 orange, zested ¾ tsp (3.75 ml)…

Iceberg latte

Iceberg Latte

1 capsule Decaffeinato Intenso 3 oz (90 ml) coconut water 2 oz (60 ml) skim milk 2 tsp (10 ml)…

Garlicky Kale with Labneh

Garlicky Kale with Labneh

1 500g tub Rolling Meadow 3.5 per cent plain yogurt Olive oil 2 shallots, thinly sliced 2 to 3 cloves…

Spelt Pancakes with Cranberry Sauce & Vanilla Yogurt

Spelt Pancakes with Cranberry Sauce & Vanilla Yogurt

For Cranberry Sauce 1 package fresh cranberries ¾ cup (180 ml) sugar 1 orange, juice and zest

Cream Brandy Snaps with Raspberries

Brandy Snaps

1/4 cup (60 ml) pure maple syrup 1/4 cup (60 ml) molasses 1/2 cup (120 ml) butter 1 cup (240…

Perfect Pairing

Mushroom Chipotle Tamale & Pico de Gallo

Mushroom Tamale (for the Masa dough): 4 cups water 3½ teaspoons kosher salt ¾ cup lard or butter 6 cups…

Ribeye Steak with Tomato Olive Chutney & Butter Sauce

Ribeye Steak with Tomato Olive Chutney & Butter Sauce

Season a one-and-a-half- to two-inch rib eye steak with salt and pepper and grill to your preference. Serve steak drizzled…

Venison Bourguignon

Venison Bourguignon

This amazing venison recipe comes to us all the from Vancouver and is perfectly paired with Jacob's Creek wine.

Hangar Steak with Chimichurri

Chimichurri is the ideal accent for a perfectly cooked steak..

Citrus-scented Biscotti Latte

1 capsule Voltesso 7 oz (210 ml) milk 1 tsp (5 ml) vanilla extract

Tipsy Turtle Bark

2 cups (480 ml) pecan halves 1 cup (about 24) Turkey Hill maple caramels unwrapped 1 tbsp (15 ml) rum,…

Banana Flambés

Banana Flambés

8 bananas, not too ripe 2 tbsp (30 ml) lemon juice 1/2 cup (120 ml) pure maple syrup 2 tbsp…

Sweet and Sour Pork Chops

4 pork chops 3/4 cup (180 ml) tomato juice 1/4 cup (60 ml) pure maple syrup 1/2 tsp (2.5 ml)…

coffee milkshake

Coffee Milkshake

1 capsule of Decaffeinato or Vanizio 2 oz (60 ml) of cold milk 2 scoops of vanilla ice cream

tortellini

Tortellini Stuffed with Prosciutto & Served with Rosé Sauce & Oyster Mushrooms

250 g of O’Sole Mio tortellini 3 tbsp (45 ml) olive oil 0.25 cup (60 g) of onions, cut into…

saccottini

Saccottini Stuffed with Pesto & Served with Primavera Sauce

250 g of fresh O’Sole Mio saccottini pasta 2 tbsp (30 ml) olive oil 1 half onion, cut into thin…

manicotti

Manicotti or Cannelloni with Rosé Sauce au Gratin

4 to 6 uncooked fresh pasta nests 2 tbsp (60 ml) olive oil 3 or 4 garlic cloves, finely chopped 1…

linguini

Three-flavour Linguini Nests, Napoletana Sauce & Seafood

4 to 6 uncooked fresh linguine nests 2 tbsp (60 ml) olive oil 3 or 4 garlic cloves, finely chopped 1…

Farfalle al Salmone

Farfalle al Salmone

300 g of precooked O’Sole Mio farfalle 1 spoonful of butter 2 shallots, finely chopped 150 g of smoked salmon, cut…

Elvazio Coffee

Aranciata Caffe Freddo

1 capsule Elvazio coffee 3 pieces of orange peel (0.75 in. by 1 in.) 2 tsp (10 ml) sugar or…

My New Roots

My New Roots

Taste Canada—The Food Writing Awards—and Canada’s 100 Best want to bring you the best in culinary trends, innovative restaurants and…

Skinny Dip White Bean Fondue

Skinny Dip White Bean Fondue

A feature recipe from My New Roots by Sarah Britton I was born in the wrong decade. I totally missed the…

Pear Tart with Cashew Maple Cream

Pear Tart with Cashew Maple Cream

A feature recipe from Joyous Health by Joy McCarthy Pear Tart with Cashew Maple Cream is a summer potluck favorite of…

Spanish Orange Avocado Salad

Spanish Orange Avocado Salad

In Spain, this delightfully refreshing Spanish Orange Avocado Salad is eaten during the winter months, when tomatoes are not at…

CONTEST CLOSED – Taste Canada Cookbook Nominee + Mussels Recipe

This contest is now closed. When it comes to Maritime cuisine, seafood takes centre stage. So it comes as no…

Chilled Corn Soup

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…

Rotisserie Ultra Dry Aged Rib Eye

Rotisserie Ultra Dry Aged Rib Eye

1 piece (8- to 12-pound) beef rib eye (dry aged between 40 and 50 days) 6 ounces Brassica mustard 2…

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…

Raviolo au jaune d’ouef coulant

For the lobster 350g egg pasta dough 1 garlic clove, crushed and chopped finely 20g of hazelnuts, roasted and chopped…

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…

Beef Tartare with Salsa Verde

Salsa Verde 15g chives, finely chopped 15g parsley, finely chopped 25g basil, finely chopped 15g cilantro, finely chopped 10g garlic,…

Wellington Duck Breast with Raspberries

Wellington Duck Breast with raspberries.

Menemen

This traditional Turkish dish often features scrambled eggs, but here we feature eggs that are gently poached in the vegetable-loaded tomato sauce.

Endives with Seafood Salad, Cucumber & Maille Dijon Mustard Cocktail Sauce

6 black tiger shrimps 3 crab sticks 150g of fresh salmon 1/2 cup of cucumber 2 endives 4 branches of…

hong kong lobster

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…

Oeufs Lisa + Recipe

Jacob's take on Eggs Benedict When I was trying to think of something to make for my mother for brunch…

Cauliflower Macaroni & Cheese

Cauliflower Macaroni and Cheese

Baked cauliflower with white cheese sauce is a standard of British comfort food. Back in the UK, my English grandmother…

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