Food

Appetizers

This summertime dish is topped with feta, halved grape tomatoes, cilantro leaves, serrano pepper slices and reserved corn kernels.

From the new cookbook A Montreal Cook, this swiss fondue is served straight from the pot and has instant wow factor.

“Nobody is excited about puréeing chicken livers, but I promise the results are drop-dead delicious,” says Montreal chef Lesley Chesterman.

You won't believe how quickly this classic fried calamari comes together. Be sure to serve with lemon wedges!

Mushrooms are nutrient-dense and linked to immune health. Varieties like maitake and lion’s mane are known for their complex, umami flavour.

Li hing mui is a dried and preserved plum that originated in China. It can be found in Asian supermarkets labelled as “plum powder.”

There's always a place for authentic cuisine from a culture but, in Claudio’s view, it’s important that chefs never stop innovating.

To Stephanie’s excitement, the amuse-bouche is back and better than ever. Think lowbrow meets highbrow canapé-style menus.

Coulson Armstrong, culinary director of Our House, including Prime Seafood Palace in Toronto, predicts a return to traditionalist cooking.

Vikram Vij's prawns are perfectly balanced — the spice blend doesn't take away from the beautiful depth of flavour.

Naan Pizza is a customer favourite at Vikram Vij's restaurant in Vancouver, known to have some of the world's best Indian food.

Calling all garlic-lovers — this one's for you! Samin Nosrat transforms a humble loaf into a mouth-watering sensation.

Goat cheese is soaked in French olive oil and fresh herbs.

A French twist on Japanese tempura, with fried French beans and squash blossoms.

Salmon is cured overnight then topped with capers, minced shallot and dill.