Food

Recipes

How To Make Fiery Asian-Style Chicken Wings

See how we used the new T-fal® ActiFry® Genius to make Fiery Asian-Style Chicken Wings. Get the complete ingredient list and step-by-step instructions in our recipe gallery. After, enter for your chance to win a T-fal® ActiFry® Genius! Presented by…

Recipes

Ask A Chef: Curried Cauliflower

Chef Taylor Adam Smith of The Courage shares his recipe for Curried Cauliflower. Q: I recently went wine tasting with my daughter in Prince Edward County, Ontario, and discovered the most charming café called The Courage. We had amazing cod and trout dishes, but the cauliflower dish we shared was…

Recipes

Laura Calder’s Beet & Pecan Endive Boats

Beets and blue cheese are a perfect match in this hors d’oeuvre, but you can swap out the beets for chopped pears for a new flavor combination.

Recipes

Laura Calder’s Parsley, Sage, Rosemary & Thyme–Brined Roast Turkey

A 15-lb. turkey will serve 12 to 14 people. The brine used in this recipe results in a juicy bird with lovely crispy skin. The extra rub of butter before roasting doesn’t hurt, either! If you’re hosting fewer, buy one or two breasts instead.

Recipes

Anne Willan’s “Burnt” Beans

“When I worked for Anne at École de Cuisine La Varenne, this dish was one of the first I had to learn. Anne served this family favorite once a week with roast chicken. The exact opposite of al dente — try downright confit — these beans taste…

Recipes

Laura Calder’s Celeriac Purée

The key to a great celeriac mash is to purée it until velvety smooth. A blender or a food processor will give the best results.

Recipes

Laura Calder’s Cranberry Sauce

In our house, we go the classic route for cranberry sauce. We also like to have lots — this recipe makes a big batch!…

Recipes

Laura Calder’s Best Bread Stuffing

For the best stuffing, make good-quality bread crumbs. Break up dried bread slices and pulse in the food processor.

Recipes

Triple Ginger Cookies

“This cookie recipe — one of my favorites — comes from Canadian opera singer Wendy Nielsen. Now head of voice at the University of Toronto, Wendy is a member of our Sunday Roast Club. Whenever she and her husband are hosting, these gingery cookies are the signature dessert.” – Laura Calder…

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Laura Calder’s Quick Pumpkin Ice Cream

After a big feast, I like to keep dessert light. This simple ice cream has all the expected festive flavors without the heaviness of pumpkin pie.

Recipes

The Alfonso

“This recipe comes from our friend John Bunner, the head barman at Toronto’s Alo restaurant. He’s always getting us to try new things (especially me because I usually just have champagne!).” – Laura Calder…

Recipes

Berkshire Pork Loin Roast With Crackling

There are three musts for making delicious pork with crackling: a properly scored roast, a good rub down of salt and oil, and high heat. The oven starts off very hot; once the crackling has begun to crisp up and turn golden, the heat is reduced so the interior of…

Recipes

Fried Steamer Clams

Try this recipe for Fried Steamer Clams from John Bil’s cookbook, Ship to Shore. Outside of lobster rolls, the number-one menu item people look for when they visit the Maritimes is fried clams. Sadly, nowadays, most places serve a pre-battered catastrophe called a “slam strip,” which consists of surf clams, breaded and…

Recipes

Chrissy Teigen’s Banana Bread

Try this recipe for Twitter’s (and Uncle Mike’s) Banana Bread from Chrissy Teigen’s new cookbook, Cravings: Hungry For More. Yes. This is THE banana bread. Perfecting this single recipe took me nearly a year. I tried a million different things. But! It turned out that putting the coconut inside left it…

Recipes

Yotam Ottolenghi’s Charred Cherry Tomatoes With Cold Yogurt

Try this recipe for Charred Cherry Tomatoes With Cold Yogurt from Yotam Ottolenghi’s new cookbook, Ottolenghi Simple. One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven and the yogurt is…