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Cranberry Kir Royal

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Zee Spotted Bloody Mary

At New York’s Spotted Pig restaurant, bartender Anna Vanderzee makes this ultimate Bloody Mary, which Food & Wine magazine perfected for home mixing. Make the mix the day before so the flavors marry.

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Pomegranate Bellini

The original Bellini created at Harry’s Bar in Venice features fresh peach purée and Prosecco. Sweet-tart pomegranate puts a wintery twist on the summer classic.

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Best Tomato Sauce

Adding finely grated carrot to tomato sauce is a Mario Batali trick that boosts sweetness and colour.

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Eric’s Pizza Dough

If making dough in advance, rub each portion generously with extra-virgin olive oil and place in separate zip-top freezer bags. Refrigerate for up to 3 days. Let dough come to room temperature before using.

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Claudio Aprile’s Lobster Carpaccio Recipe

A starter from MasterChef Canada's Claudio Aprile.

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Saffron Chicken Kebabs & Cucumber Raita

Don’t marinate the chicken longer than 8 hours; prolonged exposure to the acids in the marinade can turn the meat mushy.

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Spicy, Crunchy Shrimp With Honey-Soy Dipping Sauce

Crunchy, savory, salty and spicy, this dish has it all — and the sweetness in the dipping sauce makes it a perfectly balanced starter. For best results, be sure to fry the shrimp fresh and serve them at once.

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Grilled Tuna Tacos With Guacamole And Red Cabbage

These tacos are fabulous made with just about any fish, grilled, baked or fried.

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Pulled-Chicken Tacos With Pineapple Salsa And Pickled Onion

Once you get a taste of these vibrant pickled onions, you’ll always want a jar in the fridge to put on anything between two slices of bread.

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Smoked Scamorza, Bresaola & Arugula Pizza

Bresaola is salt-cured beef tenderloin, which can be found at Italian delis and gourmet food shops. Prosciutto, speck or fennel salami would all work well in its place.

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Rapini & Sausage Pizza

If you’re a vegetarian, substituting eight pitted black olives for the sausage will yield equally delicious results.

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Truffle Popcorn

This addictive snack is inspired by an amuse-bouche I enjoyed at Graham Elliot, a whimsical fine dining restaurant in Chicago. For a fun presentation, serve it in little paper bags.

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Burger-Joint Sliders

These sliders rely on beef from a reputable butcher, who grinds it on-site. Sear the patties ahead of time, finish them in the oven during the party and pop into pre-dressed buns.

Recipes

Chef Miheer Shete’s Homestyle Herbed Bannock

Chef Miheer Shete's savory flatbread.