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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…
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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…
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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…
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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.
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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. —…
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David Rocco’s Top 5 Italian Recipes
Learn how to make the celebrity chef's go-to dishes, like lasagna and meatballs.
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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…
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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.
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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.
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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…
Recipes
Chewy Meringues With Coconut Cream And Grilled Stone Fruit
Baking at a low temperature for 1 hour yields chewy meringues. If you prefer your meringues to be crispier, turn off the heat after the hour and let them rest in the warm oven for an extra 20 minutes.