Trish Magwood Shows Off Her Renovated Kitchen & Shares 7 New Recipes!
Her latest cookbook, My New Table, comes out in fall 2021.
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…
Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch. Alcohol is an interesting ingredient to add to a jam. The addition is for flavor; if you’re cooking the booze with the fruit, your final jam will contain little (if any) alcohol at all.
Blueberry Maple Jam 2.0
Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch. We’ve made versions of this recipe for five years, and it is by far the most popular recipe from our blog. Our friend Marisa McClellan, from the blog Food in Jars, made…
BBQ Salmon With Blueberry-Ginger Sauce
Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch. Although this recipe can be made in an oven, I consider the BBQ to be a key component of the recipe (especially if you use charcoal). The smoky flavor creates a contrast to the…
Ask A Chef: Plum Dutch Baby
Chef Therese De Grace of The Good Earth Food and Wine Co. shares a recipe for Plum Dutch Baby. Q: I recently had brunch at The Good Earth, and their plum Dutch baby was to-die-for good. Could you get the recipe? I’d love to make it for my family. — D.K., St.