Food

Recipes

Smoky Stir-Fried Vegetable Chow Mein

This flavourful vegetable chow mein is a good foil for the spicy wings.

Recipes

Seafood Paella

A thin, 13-inch flat-bottomed pan is ideal for this recipe. If your seafood cooks too quickly, use tongs to remove it to a bowl, and return it to the pan when you cover the rice to steam.

Recipes

3 Vibrant Middle Eastern Dishes From Cookbook, Honey & Co. At Home

In their third cookbook, chefs Itamar Srulovich and Sarit Packer of the beloved U.K. Honey & Co. restaurants inspire with fresh and flavorful Middle Eastern recipes that are close to their hearts. Recipes run the gamut from the homey to the spectacular (check out their Pickled Peach…

Recipes

Strawberry Ricotta Cakes

Try this Strawberry Ricotta Cakes recipe from the cookbook Honey & Co. At Home by Sarit Packer and Itamar Srulovich. There should be a word to describe the way the soft texture of this cake matches the flavor of the vanilla, strawberries and almonds in it. But that word doesn’t…

Recipes

Pickled Peach Salad With Pistachios And Parsley

Try this Pickled Peach Salad With Pistachios And Parsley recipe from the cookbook Honey & Co. At Home by Sarit Packer and Itamar Srulovich. We spend the summer months hunting for the perfect peach. It is a very satisfying pastime and one with delicious results. We get three boxes…

Recipes

Cherry, Herb And Freekeh Tabule

Try this Cherry, Herb And Freekeh Tabule recipe from the cookbook Honey & Co. At Home by Sarit Packer and Itamar Srulovich. Throughout the Middle East, freekeh is prepared in the spring. The wheat is picked while the sheaves are still green and the wheat kernels are still soft. The crops…

Recipes

Celebrate Summer With These Classic Picnic Recipes

Our idea of a perfect picnic is a mix of classic dishes with new flavor twists and textures.

Recipes

Tahini Swirl Brownies

Make sure you stir the tahini well before scooping it from the jar to incorporate the oil. For a little crunch, sprinkle the top of the batter with black and white sesame seeds before you pop it in the oven.

Recipes

Chili-Ginger Lemonade

If you prefer a spicier lemonade, steep for longer than 30 minutes. Serve the strained ginger and chili flakes in a small bowl as a garnish alongside the lemonade.

Recipes

Avocado Bruschetta

For this recipe, use avocados that are fully ripe (there should be some give when you squeeze them).

Recipes

Cabbage Slaw With Lime Vinaigrette

This vinaigrette is intense on its own but finds perfect balance when tossed with cabbage. Be generous with your salt; the slaw can handle quite a bit.

Recipes

Brandon Olsen’s Famous Fried Chicken With Buttermilk Dill Sauce

We’re thrilled that Brandon Olsen, chef at Toronto’s La Banane and the chocolatier behind CXBO Chocolates, is sharing this recipe with us. Fried chicken is one of his secret superpowers — it’s crispy, juicy and out of this world.

Recipes

Ask A Chef: Misticanza di Bietola

Chef Rob Rossi of Giulietta shares his recipe for Misticanza di Bietola — a salad of Swiss chard, honeyed parsnips, sunflower seeds and Grana Padano. Q: I visited Giulietta on a recent trip to Toronto and ate the most delicious salad! It was made with Swiss chard,…

Recipes

Fire Up The Smoker With 3 Recipes From Cookbook, The Brisket Chronicles

Grill extraordinaire Steven Raichlen shares his best tips and tricks for mastering one of the most covetable cuts of meat: brisket. With over 60 scrumptious recipes, you’ll learn how to barbecue, braise, smoke and cure it — and create crowd-pleasing carnivore-centric dishes — with The Brisket Chronicles. Is your mouth watering…

Recipes

Jake’s Double Brisket Cheese Burger

Try Jake’s Double Brisket Cheese Burger recipe from the cookbook The Brisket Chronicles by Steven Raichlen. The double brisket bratwurst created by sausage master Jake Klein is one of the world wonders of wurst — succulent, spicy and smoky, with just the right snap to the casing. Nepotism alert:…