Food
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Sides
Tomato Tarte Tatin
A twist on the classic apple tarte tatin, topped with thyme and balsamic vinegar.
Mains
Vegetarian Lentil and Eggplant Parmentier
A mix of lentil and eggplant topped with mashed potatoes.
Mains
Steak with Garlic, Lemon and Herb Butter
Géraldine Leverd swapped frites for grilled romaine lettuce in this steak recipe.
Cookbooks We Love
3 Garden-Fresh Recipes from Lynn Crawford’s New Cookbook
Lynn Crawford and Lora Kirk's second book together, Two Chefs in the Garden, is packed with delicious recipes.
Sides
Butternut Squash Scallopini with Apples, Sage, and Hazelnut Dukkha
Butternut squash is basted in brown butter and given delicious heat from harissa.
Brunch
Quinoa Carrot Oatmeal with Maple Syrup Caramelized Pears
A sweet and fruity breakfast option by Lynn Crawford.
Brunch
Cherry Walnut Babka
A rich brioche dough filled with layers of sweet cherries and toasted walnuts.
Chefs We Love
Let ‘Em Cook: 9 Canadian Chefs Share The Top Food Trends Of 2025
Top chefs and food insiders across Canada are predicting that 2025 will be the year of luxe.
Sides
Cory Vitiello’s Sugarloaf Cabbage with Burnt Honey Glaze, White Beans and Roasted Garlic
Caramelized cabbage is topped with creamy beans and a smoky, tangy sauce.
Mains
Anthony Walsh’s Celeriac Schnitzel with Anchovy Crema and Escarole
A nutritional yeast and miso marinade add an umami depth, while the tangy crema cuts through the fried breading.
Sides
Stuart Cameron’s Judías Verdes
Green beans are topped with pancetta, a buttermilk dressing and an herby dill oil.
Mains
Antonio Park’s Duck Breast with Pickled Asian Pear
A rich, savoury duck is served with pickled Asian pear then topped with ponzu sauce and jus.
Mains
Dennis Prescott’s Smoked Bolognese
“Deeply rich with a meaty red wine and tomato sauce, the Bolognese is gently smoked with an umami punch from Parmigiano-Reggiano and a lemony, herb finish.” — Dennis Prescott, author of Cook with Confidence and Eat Delicious, and host of Netflix’s…
Mains
Hector Laguna’s Mole Verde with Sablefish
A green mole perfectly pairs with the buttery fish.
Mains
Connie DeSousa’s Wood Fire–grilled Pork Bondiola with Pickled Cucumbers and Onions
An Argentine pork collar steak, cooked over an open flame that's given a kick from the mustard and pickled vegetables.