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7 Dinner Recipes To Cook This Week
These meal ideas are perfect for warm spring evenings spent indoors or out.
Recipes
Mushroom, Caramelized Onion and Goat Cheese Pizza
A mixture of red sauce and pesto sauce, sweet caramelized onions and creamy goat cheese make this pizza great.
Recipes
Grilled Peach and Raspberry Melba
This is a summery dessert made better with the mixture of creamy vanilla and fresh fruit.
Recipes
Cedar Negroni
This smoky cocktail has a Canadian twist.
Recipes
Three Recipes from SoBo — Tofino’s Award-Winning Restaurant
Transport your tastebuds to Vancouver Island with these three summer-inspired recipes.
Entertaining
Go Bold With Bourbon
Set the scene with a drink of your choice.
Presented by Ezra Brooks 99 Kentucky Straight Bourbon
Recipes
Ask A Chef: Jonathan Hamilton Shares His Sweet & Spicy Short Ribs Recipe
“This dish was inspired by the popularity of La Carnita’s Carne Asada Tacos."
Entertaining
Old-Fashioned
This drink never goes out of style.
Presented by Ezra Brooks 99 Kentucky Straight Bourbon
Entertaining
Classic Ginger Mule
The classic ginger mule is a go-to cocktail for entertaining.
Presented by Ezra Brooks 99 Kentucky Straight Bourbon
Entertaining
Manhattan
A swanky standard.
Presented by Ezra Brooks 99 Kentucky Straight Bourbon
Recipes
Turkey and Wild Rice Blanquette with Bannock Biscuits and Tarragon Butter
This blanquette comes from chef Spencer Watts, the host and producer of nearly 100 food-themed TV episodes. “Humble ingredients coated in a rich, velvety velouté and served with fresh warm biscuits and butter — this is the kind of comfort food that makes people smile at the dinner table.” —…
Recipes
Chicken Spicy Jalapeño Ramen
This ramen comes from Aki Urata, the executive chef at Kinton Ramen.
Recipes
Arctic Char With Garlic Scape Pesto
This Arctic char comes from Peak Season by Deirdre Buryk. Appetite by Random House, 2022, $35.
Recipes
Tempura Mushroom Sliders with Gochujang Aioli and Herb Salad
This slider comes from Suzanne Barr, former chef at Gladstone Hotel and True True Diner.
Recipes
Seared Salmon with Pickled Carrots, Cracked Wild Rice and Bee Pollen
This salmon is from tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand and Jennifer Cockrall-King. House of Anansi Press, 2019, $35. “The Chinook salmon has a nice amount of fat in it, so it’s satisfying and foolproof, even with slight overcooking. The quick-pickled carrots have that nice counterbalance of acidity…