15+ Satisfying Vegan Recipes You Won’t Believe Are Plant-Based
Meaty tacos? Yes! Crab cakes? Check. Queso dip? Absolutely!
Stir-Fried Tangy Shrimp
Shrimp are too useful not to keep in the freezer for emergencies — they can be cooked in a blink and in myriad ways, helping you to make a meal out of simple ingredients in minutes. Traditionally in Iran, you eat seafood only if you live near the sea. My grandma…
Zucchini Fries With Sumac Salt
I have the Italians to thank for my love of zucchine fritte. Crispy lengths of battered zucchini always remind me of holidays in beautiful Italy. Nothing could be simpler to make but the level of satisfaction I get from eating them is utterly unrivaled. The truth is I can eat…
Stuffed Baby Eggplant With Tahini & Garlic
Recipes are often described as “de-constructed.” Well, this one is a “re-constructed” version of baba ghanoush. Traditionally made with smoked eggplant pulp, I keep the eggplant intact and simply roast these babies on a baking sheet instead (I always give things my own little twist). I think whole baby eggplant…
A Cocktail Recipe In Celebration Of Pride
In a Pride month that has been tainted by tragedy, we’re even more determined to get out there and champion diversity in all its forms. What better way to celebrate than with an Absolut vodka cocktail inspired by Queer Nation. Absolut has partnered with Alana Nogueda, Co-owner at…
How To Cook The Perfect Steak
Rib eyes and T-bones might be the stars of the steakhouse, but the humble flank is the ideal cut for summertime entertaining. Lean, juicy and inexpensive, it’s great for feeding a crowd, and your choice of marinade will let you go in almost any flavor direction — think French, Argentine…
Sugar-Cured Flank Steak
Instead of a marinade, try a sugar and salt rub — it turns into a fantastic crust when grilled.
The Classic Steak
Flank doesn’t have a lot of marbling, so a great marinade is a must if you’re going for tender perfection.
15 Summer Cocktails Perfect For Sipping On The Patio
Why head to a bar, when you can whip up, stir up or shake up a refreshing summer cocktail right at home? Whether you’re enjoying a relaxing day at the cottage, hosting a dinner party under the stars or just craving a fruity pick-me-up after a long day at the…
Thai Pork Jowl Bun With Sweet & Sour Tamarind Sauce
Chef Nuit Regular, executive chef and owner of Toronto’s Thai restaurant Pai, shares her unique take on the steamed bun: a northeastern Thai pork jowl bun with sweet and sour tamarind, roasted and crushed sticky rice and chayote and mango salad. …
Cookbook Spotlight: Esquire’s Drink Like A Man
Wisdom, encouragement and support. These are all things the dad in our lives have given us. Now, Esquire’s new Drink Like A Man is offering that same type of advice for cocktail making. The book is a culmination of 83 years of drink-making wisdom in one indispensable manual. With over…
How To Make A Gourmet Brunch
Get chef Marc Thuet's top-notch recipes!
Asparagus Salad With Grapefruit, Goat Cheese & Pine Nuts
To serve asparagus raw, you need spears that are very fresh. This salad is also delicious substituting two oranges for the grapefruit and shelled pistachios in place of pine nuts.
Ask A Chef: Grilled Onion Salad With Fermented Black Bean Dressing
Amanda Cohen of Dirt Candy’s shares her recipe for Grilled Onion Salad. Q: I had lunch at Dirt Candy during a recent trip to New York and loved their Grilled Onion Salad. The dressing was amazing! Can you get me the recipe? — Amy K., Toronto A: Amanda Cohen’s award-winning vegetarian restaurant serves…
Easy Blackberry Ice Cream Sandwiches
Cookbook Spotlight: Batch
Both avid cooks and newbies will find inspiration in this authoritative new guide from the creators of wellpreserved.ca, Joel MacCharles and Dana Harrison. The book reaches well beyond basic jams and jellies to address the seven key preserving techniques, from pressure-canning to fermenting and smoking. Here are three recipes…