Food

Recipes

Discover 3 New Ways To Cook Vegetables!

The owner of Ava Gene’s restaurant in Portland, Oregon, Joshua McFadden is known for being a chef with the soul of a farmer. His debut cookbook, Six Seasons: A New Way With Vegetables, draws on his experience working in N.Y.C. restaurants and the agricultural knowledge he gained while managing the…

Recipes

Cabbage And Mushroom Hand Pies

Try this recipe for Cabbage And Mushroom Hand Pies from the cookbook Six Seasons: A New Way With Vegetables. If serving fewer than eight people, freeze the extras: assemble the pies, chill well, and then slide — unbaked — into a freezer bag and freeze for up to 1 month. Bake…

Recipes

Crushed And Fried Potatoes With Crispy Herbs And Garlic

Try this recipe for Crushed And Fried Potatoes With Crispy Herbs And Garlic from the cookbook Six Seasons: A New Way With Vegetables. Jacques Pépin made this dish popular, but you know it was developed by some frugal cook centuries ago, who simply wanted to use leftover potatoes and ended up…

Recipes

Turnip Salad With Yogurt, Herbs, And Poppy Seeds

Try this recipe for Turnip Salad With Yogurt, Herbs, And Poppy Seeds from the cookbook Six Seasons: A New Way With Vegetables. The large amount of poppy seeds in this dish adds an amazing floral quality, plus plenty of crunch. You could swap crème fraîche for the yogurt, if you’re feeling…

Recipes

Mom’s Mud Pie

Try this recipe from chef and restaurateur Colin Tooke of Toronto hot spots Grand Electric and Electric Mud BBQ. “The most brainless dessert ever. My mom made this creamy mocha pie on our birthdays. Everyone loves it. Don’t bother with fancy ice cream, because all you taste is…

Recipes

DIY Tasty Summer Treats: Blueberry-Lime Paletas

Watch how H&H’s Reiko Caron made her own blueberry-lime popsicles with the help of Google Home. Then, enter to win your own Google Home from TELUS.

Recipes

Ask A Chef: Hattie B’s Famous Hot Chicken Recipe

Chef John Lasater of Hattie B’s shares his recipe for Hot Chicken. Q: While travelling through Nashville, Tennessee, I stopped at Hattie B’s for their Hot Chicken. I didn’t think you could pack that much heat into fried chicken and still have it taste so delicious! I’d kill for the recipe. —…

Recipes

David Rocco’s Top 5 Italian Recipes

Learn how to make the celebrity chef's go-to dishes, like lasagna and meatballs.

Recipes

David Rocco’s Parmigiana Cream Crostini

Pair this simple aperitivo with a glass of Prosecco or Lambrusco. The wine in the recipe adds moisture to the grated Parmigiano, making it spreadable for your crostini. You can toast the crostini or not. Or, you could eliminate the pear and mix the Parmigiano and wine with chopped walnuts…

Recipes

David Rocco’s Lasagna

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David Rocco’s Cauliflower Puttanesca

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David Rocco’s Meatballs With Tomato Sauce

Passata is strained crushed tomatoes; it’s uncooked and contains no seeds.

Recipes

David Rocco’s No-Bake Cheesecake

Aside from the cookies, this lush, simple cheesecake contains no extra sugar. The ricotta is the star of the cheesecake — use the best and freshest you can find.

Recipes

Watermelon-Tomato Salad With Fresh Mint, Corn & Feta

One of catering company Toben’s food truck favorites is this refreshing watermelon and tomato salad. With seasonal ingredients like mint, charred corn, feta and basil vinaigrette, it’s a summer staple. …

Recipes

Ask A Chef: Planta’s Tofu Scramble With Zucchini And Charred Tomatoes

Chef David Lee of Planta shares his recipe for Tofu Scramble With Zucchini And Charred Tomatoes. Q: I recently brunched at Planta, a new plant-based restaurant in Toronto. I’m not a vegan, but I would order their tofu scramble again in a heartbeat. If I can learn how to do…