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Lucy’s Best Caesar

Former food editor Lucy Waverman explained the origins of this timeless salad from our October 1994 issue, writing that while the Tijuana, Mexico, original did not contain anchovies, hers does: “The anchovies give a subtle background taste to the dressing; don’t leave them out.” She also included instructions for extra-crunchy…

Recipes

Caesar Salad With Polenta Croutons

In this classic recipe from our May 2001 issue, warm polenta croutons add substance to a Caesar salad. For an extra crisp Caesar, use only the Romaine hearts (the inner leaves) and save the greener outer leaves for sandwiches.

Recipes

Applesauce-Filled French Toast

This recipe for Applesauce-Filled French Toast from our July 2006 issue is a rich delight. Pre-cut the baked toast into six or eight portions so guests can help themselves.

Recipes

Top 5: Comforting Coffee-Flavored Dessert Recipes

Celebrate National Coffee Day with our best java-flavored recipes.

Recipes

Ask A Chef: Lemon Madeleines

Chef Dale MacKay of Ayden Kitchen & Bar shares a lemon madeleines recipe.

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Ask A Chef: Whipped Ricotta

Chef Robert Belcham of Campagnolo Roma shares a whipped ricotta recipe.

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Restaurant Recipe: Egg Tagliatelle With Wild Mushrooms & Butternut Squash

With temperatures starting to cool down and fall just around the corner, this tasty pasta dish from chef Eron Novalski of Aria Ristorante in Toronto makes the perfect dinner for when you’re craving comfort food.    …

Recipes

Chongqing Chicken Wings

Note: You need to parcook the wings a day ahead, so don’t start this recipe on Sunday morning thinking you’ll have wings in time for football.

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Tiger Salad

Note: This recipe is delicious with or without mussels, and if you omit them, it’s actually a vegan dish. Just skip steps 2 and 3.

Recipes

Taiwanese Eggplant And Clams

You could swap in mussels for clams, but the brininess and chew of fresh clams are the best match for eggplant. Honestly, you could do a version with no shellfish at all and you’d still be golden. The real prize in this recipe is the eggplant technique. Eggplant can be a tricky vegetable to…

Recipes

Trending Now: Fermented Vegetables

From specialty grocery stores to the menus of hip eateries, fermented foods and drinks like kimchi, sauerkraut and kombucha are having a moment. These “it” foods not only delight the palette with their complex flavors and interesting textures, they contain “good” bacteria that aids in digestion. We spoke with Rebekka…

Recipes

10 Chocolate Recipes That Will Satisfy Your Craving

Celebrate International Chocolate Day with something rich and indulgent!

Recipes

Bulgogi Chicken Quesadillas With Kimchi Salsa 

Available at most Asian supermarkets, mirin is a Japanese condiment that’s basically sweetened rice wine. As a substitute, mix three parts sake or white wine with one part sugar.

Recipes

6 Juicy Bacon Recipes For International Bacon Day

Smoky, salty and crisp, bacon can elevate just about any recipe. In honor of International Bacon Day tomorrow (yes, that’s a thing!), we’re sharing six crowd-pleasing bacon recipes. From potato salad to Lobster Thermidor, click through for each delicious dish.

Recipes

Ask A Chef: Fettuccine With Tomatoes, Mozzarella & Arugula

Alida Solomon of Tutti Matti shares her recipe for Fettuccine with Tomatoes, Mozzarella & Arugula.  Q: I love the pasta at Tutti Matti in Toronto. My favorite is with tomatoes, garlic and fresh mozzarella. It looks simple enough… Is it possible to get the recipe? — WENDY, Toronto A: Chef…