Ask A Chef: General Public’s Charred Cucumber Dip
Executive chef James Santon shares his fresh cucumber dip recipe, best paired with seasonal veggies and freshly grated horseradish.
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.
Nectarine, Mozzarella and Basil
Sweet nectarine, rich mozzarella and heaps of basil dressed with a fruity vinegar from chef Julius Roberts.
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.
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.
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.
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!
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.
Authentic Swiss Fondue
From the new cookbook A Montreal Cook, this swiss fondue is served straight from the pot and has instant wow factor.
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.
Calamari Fritti
You won't believe how quickly this classic fried calamari comes together. Be sure to serve with lemon wedges!
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.
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.”
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.