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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.
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
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 coals adds smoky flavour…
Presented by Stoneleigh
Recipes
Caramelized Banana Custard With White Chocolate & Hazelnut Crumb
Toronto’s newest tasting menu restaurant, ēst, showcases the diversity of Canadian cuisine through small, artfully-plated fare. The buzz-worthy joint — located in Toronto’s Riverside neighborhood — has a minimalist, Scandi-style interior filled with Caesarstone quartz, providing the perfect backdrop for the roster of Instagram-worthy dishes. Chef Sean…
Recipes
3 Crowd-Pleasing Recipes From The New Cookbook, Kitchen Party
Mary Berg, the exuberant star of television’s Mary’s Kitchen Crush (and the first woman to win MasterChef Canada) wants you to enjoy feeding friends and family as much as she does. This debut cookbook is loaded with flavorful recipes for casual entertaining and offers plenty of tips…
Recipes
See Ya, Boring Salads! Lunch Hour Has Never Tasted So Good
Cheers to never having a sad desk lunch ever again.
Recipes
Herbed Mushroom & Camembert Skillet
Try Mary Berg’s recipe for Herbed Mushroom & Camembert Skillet from the cookbook Kitchen Party. When I was little, my mom used to invite all of our neighbors over for a New Year’s Eve fondue party. There’d be a few pots bubbling away with Gruyère, a couple filled…
Recipes
Heirloom Tomato Galette
Try Mary Berg’s recipe for Heirloom Tomato Galette from the cookbook Kitchen Party. The first time I visited my husband Aaron’s hometown, I was (a) terrified because I’d only met his parents briefly before this weekend trip and (b) delightfully surprised at the amazing spread created by his…
Recipes
Chai Sticky Toffee Pudding
Try Mary Berg’s recipe for Chai Sticky Toffee Pudding from the cookbook Kitchen Party. Sticky toffee pudding is one of those desserts that I rarely see on a menu. When I do see it, I can’t resist. It’s so darkly sweet, drowned in thick toffee sauce and topped…
Recipes
5 Simple Steps To Build A Better Salad
Food editor Eshun Mott shares five ingredients to take your salad to the next level. 1. Mix Those Greens Put down that box of mesclun mix! We know it’s easy, but there are so many better options. Mix and match your own combinations. Try: radicchio Belgian endive frisée mâche butter…
Recipes
Tuscan Chicken Salad
Pickled grapes are juicy, sweet and slightly savory all at once, giving this salad a special lift. Using boneless, skinless chicken thighs gives you more flavor and also more leeway on the barbecue, as they don’t dry out as easily as breasts.