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Food

Food

Basil Garlic Knots

A perfect complement to a sunny meal, brush Shea McGee's bread knots with a garlic basil butter for a luscious bite.

Food

Nectarine, Mozzarella and Basil

Sweet nectarine, rich mozzarella and heaps of basil dressed with a fruity vinegar from chef Julius Roberts.

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Food

Ask A Chef: Chef Sash Simpson Shares His Steak Tartare Recipe

Crispy capers, peppery greens and a fried egg make this steak tartare sing. Chef Sash uses tender and flavourful prime steak.

Food Gallery Post

10 Crowd-pleasing Appetizers Perfect for Sharing

Your guests won't be able to resist these shareable appetizers. Even better? Most of them can be prepared in advance for easy hosting.

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Food

Soda Bread Farls

Did you know you can have homemade bread in 10 minutes? These mini soda breads fry up in a pan and are made with just a few ingredients.

Food

Baked Honey-rosemary Feta Rolls

On a trip to Greece, Clodagh McKenna ate feta rolls on the beach and fell in love; so much so that she worked out her own sensational recipe!

Appetizers

Ask a Chef: Tanis Petrin Shares the Recipe for Melt-in-Your-Mouth Parker House Rolls

A little bit sweet and a little bit salty, these rolls from Vancouver restaurant Elio Volpe are finished with a rich honey butter.

Food

Authentic Swiss Fondue

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

Food

James MacGuire's Chicken Liver Mousse

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

Food

Calamari Fritti

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

Food

Janet Zuccarini’s Crispy Maitake Mushrooms with Lemon Yogurt and Herbs

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

Food

Siobhan Detkavich’s Roasted Beet Mui

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

Food

Claudio Aprile’s Grilled Calamari with Cantonese Black Bean Dressing

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

Food

Stephanie Ogilvie’s Devilled Eggs with Crispy Chicken Skin

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