3 Northern Thai Dishes From Chef Nuit Regular’s Debut Cookbook
"For me, Northern Thai cooking has always been a journey," says Nuit.
Banana “Corks” With Chocolate Fondue
Brandon uses a silicone bouchon or “cork” mold to make these lovely little cakes. Buy the molds online or use a muffin tin, but you’ll get 14 larger cakes instead of 20 bouchons if using a muffin tin.
Seared Scallops & Artichokes
The numeral 10/20 refers to the size of scallop (10–20 scallops per pound). Look for Espelette pepper at gourmet stores, or online through The Spice Trader.
Cheese Fondue With Fried Bread
For this recipe, it’s important that the wine mixture doesn’t get too hot or your cheese will separate and curdle.
Soy- & Hot Honey-Glazed Faux Chicken Sandwich
Plant-based chicken options are proliferating in the freezer aisle. This faux chicken sandwich is delicious with the addition of an addictive soy glaze and a lightly pickled sesame-laced slaw. Prep the slaw ahead of time, but dress it just before serving. We found Gardein’s faux chicken to have the best…
Planta’s Zucchini “Spaghetti” With Charred Tomato Salsa
Adapted from Chef David Lee’s Zucchini Spaghettoni recipe at Planta restaurant. This zucchini sauce is delicious over spiralized vegetables and also suits pasta noodles. It’s a great dish for grain lovers and carbophobes alike!…
French 227 Cocktail
This take on the classic cocktail is named for 227 Ossington Ave. — the address of Man Ray Bar à Vin and La Banane. Make a batch by multiplying the ingredients by eight, then combining the gin, liqueur and lemon juice in a container.
3 Fuss-Free Recipes From The New Cookbook, Cooking For Good Times
Chef Paul Kahan may have built a culinary empire in Chicago, but he’s also known for his casual style of entertaining at home. He knows that getting everyone involved, and having drinks and snacks while you cook together is key to a fun gathering. In his latest cookbook,…
Grains With Roasted Cauliflower, Black Olives & Oranges
Try this Grains With Roasted Cauliflower, Black Olives & Oranges recipe from the new cookbook, Cooking for Good Times. This is pretty much an all-weather dish, but it’s particularly great in winter when there’s nothing green comin’ out of the ground. Cauliflower is something you can always get…
Roasted & Marinated Roots With Smoky Yogurt, Crisp Lentils & Dill Vinaigrette
Try this Roasted & Marinated Roots With Smoky Yogurt, Crisp Lentils & Dill Vinaigrette recipe from the new cookbook, Cooking for Good Times. Don’t let “smoky yogurt” make you think I’ve gone all cheffy on you. Yeah, in the restaurant, the yogurt is actually smoked, but then I…
Bacon-Wrapped, Chorizo-Stuffed Dates
Try this Bacon-Wrapped, Chorizo-Stuffed Dates recipe from the new cookbook, Cooking for Good Times. I first had these dates when my wife Mary’s dad, Bob, brought them to one of the epic Christmas parties that we used to throw every year for the restaurants’ staffs (until we…
Chef Lynn Crawford’s Gingerbread Pancakes
Try this quick and easy pancake recipe, perfect for Christmas morning or Boxing Day brunch. Celebrity chef Lynn Crawford partnered with Egg Farmers of Canada and Food Banks Canada for their annual #RecipesThatGive campaign.
Chef Craig Flinn’s Spiced Pear & Rum Raisin Loaf
This spiced and sweet loaf doubles as a great hostess gift for any soirée this season. Chef Craig Flinn partnered with Egg Farmers of Canada and Food Banks Canada for their annual #RecipesThatGive campaign.
Chef Dale Mackay’s Chocolate Peppermint Thumbprint Cookies
These festive sweets have the flavors of Christmas in every bite. Chef Dale Mackay partnered with Egg Farmers of Canada and Food Banks Canada for their annual #RecipesThatGive campaign.
Port Cherry Roast Duck
Famous for their farm fresh duck, King Cole shares a festive recipe to serve at your Christmas feast. Deep golden glazed duck is perfect for any holiday table. Matched with the intensely subtle sweetness of port and tang of dried cherries, the extra crispy skin of this…
How To Throw A Crowd-Pleasing Italian Feast This Christmas
The owners of Two Sisters Vineyards invite us over for dinner!