Food

Appetizers

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

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

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

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.

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

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.