Food
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Mains
Baked Salmon with Gremolata Crust
Quick and simple salmon with a citrusy topping.
Mains
Flank Steak Salad with Crispy White Beans
A mixture of marinade red-meat and delicious, protein-packed crispy topping.
Desserts
Flourless Chocolate, Hazelnut and Espresso Cake
A rich, dark dessert.
Cookbooks We Love
3 Healthy Mediterranean-inspired Dishes To Cook This Week
Vanessa Perrone's new cookbook is filled with easy-to-make, delicious recipes.
Chefs We Love
Christie Peters’ Pork Sausage with Brown Butter Crab Apple Purée and Sauerkraut
Humble ingredients are transformed into a beautiful dish.
Chefs We Love
Emma Cardarelli’s Sunflower-roasted Brussels Sprouts
A fun, vegetable-forward take on skewers.
Chefs We Love
Steven Molnar’s Roasted Bone Marrow & Argentinian Shrimp
A modern update on surf and turf.
Chefs We Love
Susur Lee’s Singapore-style Slaw with Ume Dressing
The Toronto chef shares his signature recipe.
Chefs We Love
Alex Chen’s Beef Bibimbap
Korean food is booming in popularity.
Chefs We Love
Christa Bruneau-Guenther’s Creamy Cedar Chicken & Mushroom Pasta
Infusing cedar into the sauce adds an herbaceous flavor.
Chefs We Love
Tre Sanderson’s Scotch Bonnet Bouillabaisse
A warm, spicy, seafood-filled soup.
Sides
Cantonese Fried Rice with Choy Sum
A twist on fried rice from Madagascar.
Mains
Grilled Chicken with Lemongrass and Siling Labuyo Chili
A Vietnamese-inspired dish featuring lemongrass that you can grow yourself.
Mains
Arctic Char, Miso Eggplant and Saké Kasu
A dish inspired by Japan, made using Canadian ingredients.