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 Recipes from Buckingham Palace. The tradition of tea-time (invented by the Duchess of Bedford,  Queen Victoria's Lady of the Bedchamber)…

A Tribute To Hummus

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. Here's the perfect recipe to mark the occasion:  Yotam Ottolenghi's recipe from 2013's Jerusalem cookbook with Sami Tamimi.  Once you…

The Perfect Margarita

The Perfect Margarita

Not just for Cinco de Mayo. This margarita recipe from Baro's bartender Jamison Cass will be a great asset all summer long. The Perfect Margarita Ingredients:  2oz Tromba Blanco tequila .75oz Cointreau .75oz Lime juice .25oz Agave syrup 2 dashes Regans…

Dandylion Beets

Dandylion Beets

Spring vegetables are at last beginning to trickle in - so it’s time to dispense with last year’s root vegetables.And the ultimate send off for last year’s beets is this recipe from Jason Carter, of Dandylion - which treats beet…

The Preservatory:  Rhubarb With Ginger & Orange Zest

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 and winery in South Langley, BC is  The Preservatory is an artisanal food production company specializing in seasonal preserves. The…

Jacob Richler On 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 decade, stateside sales are up some 600%. Some attribute this to the Emerald Isle’s newly proliferating brands, blends and single…

Adam Vettorel’s Quaglia E Polenta

Adam Vettorel’s Quaglia e Polenta

Quail and polenta is a dish often served in the fall during hunting season in Italy. At North & Navy, we use white polenta. Quaglia is a speciality of Veneto and Friuli where polenta is a staple of the region.…

Roberto Marotta’s Polpette Di Cavolfiore

Roberto Marotta’s Polpette di Cavolfiore

ARDO Restaurant's Roberto Marotta's  Polpette di Cavolfiore is an easy and tasty vegetarian take on the polpette or Italian meatball. Polpette di Cavolfiore Cicchetti INGREDIENTS 1 head cauliflower 4 medium potatoes (Yukon Gold or similar) 2 eggs 1 cup ragusano or…

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 and flavoured olive oil, the essence of the sea accented with the robust punctuation of bottarga, lifted with chillies and…

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