Food

Recipes

Fragrant Rice

Enjoy this Indian-spiced pulao with Zarrein’s Shrimp Curry.

Recipes

Grilled Lamb Kebabs With Mint Raita

If you can’t cook these kebabs over a charcoal grill, cook them on the stove in a well-oiled cast-iron pan on high heat for about 8 to 10 minutes, or until browned and cooked through.

Recipes

Peas And Fried Paneer Salad

For this recipe, you can make everything in advance, but fry the paneer and add it to the salad at the last minute so it will still be warm when served.

Recipes

Big Batch Rangpur Rickey Cocktail

This refreshing pitcher cocktail also makes a delicious non-alcoholic beverage — just mix the Cardamom and Lime Syrup with lime juice and soda.

Recipes

Ask A Chef: Parmigiano Soup With Shallots, Bacon And Breadcrumbs

Chef Ryan Hotchkiss of Bündok shares his recipe for Parmigiano Soup With Shallots, Bacon And Breadcrumbs. Q: I ate the most amazing Parmesan soup at Bündok when I was in Edmonton. It was like an elevated spaghetti carbonara but without all the distraction of pasta. What makes it so…

Recipes

Pintxos Of Grilled Shrimp, Mushroom, Leek And Romesco

Buy pumpkin seeds already toasted or toast in a 350°F oven for 5 to 10 minutes. Romesco sauce can be made up to 2 days ahead of time and kept in the refrigerator. Use wild leeks if you can find them, otherwise green onions are fine.

Recipes

Try 3 Scrumptious Recipes From The New Cookbook, Perfect Pan Pizza

Peter Reinhart, award-winning author of eight books on bread and baking. shares his secrets to great pan pizza, from memorable crust to cubed — not grated — cheese (who knew?) The cookbook gives step-by-step instructions for making deep dish pies with rimmed baking sheets and deeper pans. Toppings run the…

Recipes

Grape Tomato And Ricotta Cream Roman-Style Pizza

Try this Grape Tomato And Ricotta Cream Roman-Style Pizza recipe from the cookbook Perfect Pan Pizza by Peter Reinhart. One of the charming qualities of many Roman-style pizzas is that they can be topped after they come out of the oven and can be served both hot or…

Recipes

Pesto Genovese

Try this Pesto Genovese recipe from the cookbook Perfect Pan Pizza by Peter Reinhart. When I first discovered pesto about forty years ago, I thought that I had gone to heaven. Pesto was so new and different to Americans then. Sadly, we’ve now become too familiar with it,…

Recipes

White Flour Dough

Try this White Flour Dough recipe from the cookbook Perfect Pan Pizza by Peter Reinhart. This first dough, which makes a 100 percent white flour pizza crust, is the most popular, but the ones that follow, Whole Grain Country-Style Dough (page 29), with variable amounts of whole grain…

Recipes

Chef Anna Olson Shares Her Baking Essentials & Signature Lemon Squares Recipe

Known as Canada’s baking sweetheart, Anna Olson is every bit as sweet in person as she is on screen. In addition to being an Iron Chef, hosting several TV shows and authoring countless cookbooks, Anna is rounding out her empire with…

Recipes

How To Cook A Colorful Moroccan Feast At Home

Chef Doug Penfold shares recipes and advice for making his refined North African cuisine.

Recipes

Sfinge With Pistachios And Saffron Honey Syrup

Put away thoughts of sweet North American doughnuts: Moroccan sfinge are made of a simple, yeast-risen dough, so it’s the toppings you sprinkle over their crisp exteriors that really make them shine. If you have your dough ready and can fry the sfinge at the end of your meal to…

Recipes

Tagine Of La Kama Chicken With Apricots and Spinach

If you don’t have a tagine, the best alternative is a wide and shallow Dutch oven or sauté pan with a tight-fitting lid. And if you’re using an alternate pan, that pan can be used for the earlier frying steps. In his spice mix, Doug Penfold uses cubeb, or comet’s…

Recipes

Roasted Beet Salad With Preserved Lemon and Cinnamon

This beet salad makes use of an ingredient that most people throw out — the inside pulp of a preserved lemon. Puréed in a mini food processor, it contains a lot of flavor that you can add to a marinade or dressing. Taste the pulp as you…