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Kick-Start Your Fall Baking With The New Cookbook, Tartine, A Classic Revised

From one of the world’s most acclaimed bakery restaurants, this revised edition — by Tartine founders Elisabeth Prueitt and Chad Robertson — includes 68 fresh recipes, like melt-in-your-mouth Savory Scones stuffed with bacon, chives and Gruyère cheese and gooey Pecan Diamonds that are equally sweet and salty. It’s a…

Recipes

Pecan Diamonds

Try this Pecan Diamonds recipe from the cookbook Tartine: A Classic Revised. With a slightly salty caramel filling on a pastry base, these nutty bites are completely addictive. Cooking the filling in a pot first and then finishing it in the oven creates a foolproof confection, yielding many for…

Recipes

Savory Scones

Try this Savory Scones recipe from the cookbook Tartine: A Classic Revised. Scone dough works really well as a vehicle for savory ingredients, especially highly flavored, lower moisture ones such as Gruyère and other firm cheeses, chopped chives, sautéed mushrooms, bacon, and ham. Spanish pimentón or fresh herbs make…

Recipes

Cranberry Upside-Down Cake

Try this Cranberry Upside-Down Cake recipe from the cookbook Tartine: A Classic Revised. Our baker Carolyn has transformed what is usually a sweet summertime cake made with peaches or pineapple into a beautiful winter version using caramel-coated cranberries, which turn out of their baking mold perfectly juicy and glazed,…

Recipes

Master Farm-To-Table Fare With Chef Jamie Kennedy

Seasonal ingredients abound on his idyllic farm in Prince Edward County.

Recipes

Cider Cocktail

Jamie uses ingredients from local producers to create this delicious cocktail. The candied apple garnish can be made a few days ahead as long as it’s completely dry and crisp. Keep in a single layer in a sealed container.

Recipes

Crispy Artichoke Salad With Tomato & Roasted Red Pepper Fondue

This satisfying salad is easy to assemble if you’ve made the tomato and roasted red pepper fondue (a fancy name for purée) ahead of time. Fry the artichokes and toss the greens just before serving.

Recipes

Steamed Greens With Chili Oil & Toasted Garlic

Steamed greens are transformed by a drizzle of homemade chili oil and an abundance of crisp, golden garlic chips.

Recipes

Coq Au Vin

“I’ve always been a big fan of coq au vin,” says Jamie. “Clearly, this is a French dish in origin. Part of my creative process is to give a local twist to classic French dishes. Wine plays an important role in the preparation of coq au vin, and I’ve taken…

Recipes

Fruit Gratiné With Southbrook Framboise Sabayon & Chocolate Sauce

This light dessert can easily make use of whatever fruit is in season. Just look for a balance of flavors and textures and aim for a little more than one cup of fruit per person.

Entertaining

Lynda Reeves’ Best Tips For Entertaining With Ease

This article originally appeared in the December 2018 issue of House & Home My favorite way to host is always a dinner party. It’s the most relaxed and personal way to entertain, and if you develop a system for being organized, you can actually enjoy yourself and your guests. Here are…

Celebrity Style

This Playful French Restaurant Is A Celeb Photographer’s Haven

Celebrity photographer Caitlin Cronenberg — who has captured everyone from Drake to Keira Knightley — tell us why Toronto’s La Banane is her “favorite room.” Her latest book, The Endings, is on sale now. “I feel strongly impacted by the decorating of wherever I am, especially…

Kitchens

Chef Victor Barry’s Kitchen Dreams Come True with KitchenAid

Presented by   Chef Victor Barry of Piano Piano prepares a signature dish using the KitchenAid 30-Inch 4-Element Induction Cooktop, Architect Series II at his home in Toronto. It should come as no surprise that chef Victor Barry of Piano Piano loves to match his…

Recipes

Ask A Chef: Saffron Eggplant

Chef Hemant Bhagwani of Toronto’s Goa Indian Farm Kitchen shares his recipe for Saffron Eggplant. Q:  I ordered this eggplant dish recently and was stunned by how good it was — super tender, sweet and infused with a buttery, fresh flavor. I had to ask for the…

Recipes

Try Over-the-Fire Cooking This Fall

Presented by The summer sun may be on the decline but that doesn’t mean outdoor socializing has to be dialed down. Cooler temps are a great occasion to gather friends together on fall nights around a beach bonfire, cottage firepit or BBQ. Over-the-fire cooking using wood or…