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Meatballs In Tomato Sauce

This recipe comes from chef Mark McEwan’s wife, Roxanne. She learned how to make it from her sister, who learned it from her Italian mother-in-law. The simple sauce is made from a just a few ingredients: San Marzano tomatoes, olive oil, garlic, onion and fresh basil.

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Perfect Paella

Spanish bomba rice from Calasparra is the most authentic choice for paella, but can be difficult to find. Italian short-grain arborio is an excellent substitute.

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Margherita Pizza

Fresh mozzarella is not ideal for this recipe, as it will become too watery as it heats. Low-moisture melts slower and has just the right texture.

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Gluten-Free Mac & Cheese

Since this recipe uses less cheese than traditional mac and cheese, it’s best to use quality aged cheeses for maximum flavour.

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Fluffy Sour Cream Biscuits

Loaded up with egg and ham, these buttery biscuits are ideal for breakfast sandwiches.

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Crunchy Chicken Cutlets With Napa Slaw

If you have a carton of egg whites in your fridge, you’ll need about 6 tablespoons for the chicken. A mandoline or julienne peeler will make quick work of the carrot and cucumber for the slaw. Use Meyer lemons for their sweet flesh and fragrant skin. The broth provides the…

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Triple Ginger Cookies

While it’s perfectly fine to roll these cookies in granulated sugar, it’s worth seeking out coarse sugar for its addictive crunch.

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Popcorn Cookies

I got the genius idea to put popcorn in a cookie from one of my favorite food bloggers, Deb Perelman of Smitten Kitchen.

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Peppermint Snowcaps

These gluten-free cookies are also delicious made with Mexican spices. Just omit the peppermint extract and add 1 tsp ancho chili powder and 1⁄2 tsp cinnamon to the dry mix.

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Raspberry Thumbprints

For thumbprints, you want a stiffer jam made with pectin so it won’t bleed into the cookie. These are also delicious filled with lemon curd or chocolate ganache.

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Golden Pecan Balls

These snowy orbs are rich, buttery and crunchy with nuts. Golden syrup gives them a unique, toffee-like flavour.

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Chocolate Compost Cookies

Momofuku Milk Bar pastry chef and co-owner Christina Tosi took New York by storm with her salty-sweet Compost Cookies. I’ve applied her genius concept to my dark chocolate cookie recipe.

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Polenta Shortbread

I learned the secret to perfect shortbread when I wrote a story about Lesia Kohut, the owner of LPK’s Culinary Groove, a patisserie in Toronto. Bread flour keeps the texture from getting too sandy.

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Nutella Sandwich Cookies

Adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your Mouth Cookies, these dark chocolate wafers are delicious on their own and even better with a gooey filling of Nutella.

Recipes

Gingersnap Snowflakes

When I was growing up, Christmas wasn’t complete without my grandmother’s piparkoogid, the Estonian spin on gingersnaps. After a few humorous lost-in-translation moments, I managed to wrestle the recipe from her and carry on the tradition.