Food

Recipes

Valentine’s Day Floral Cherry Cocktail

Serve this sultry cognac cocktail to your sweetheart this Valentine’s Day. Pleasant fruitiness mixes with a hint of menthol, while the slight acidity works in harmony with the bitter sweetness of Martell VSOP and also accentuates its floral quality.

Recipes

Calii Love’s Dreamy Acai Bowl Recipe

Toronto restaurant Calii Love shares their Dreamy Acai Bowl recipe. This refreshing take on a smoothie bowl gets its cool color from Blue Majik, an organic extract of protein- and antioxidant-rich Spirulina. Try it as a healthy breakfast or filling afternoon snack.

Recipes

The Carbon Bar’s Buttermilk Fried Chicken

Toronto restaurant the Carbon Bar is known for their perfectly crispy, mouthwatering fried chicken — and we’ve got their secret recipe.

Recipes

Scandinavian Birthday Buns

Try this recipe for Fødselsdagsboller or Birthday Buns from the cookbook ScandiKitchen: Fika & Hygge. In Denmark, these buns are also used to make traditional birthday ‘cakes’ (Kagemand) — simply arrange the buns in the shape of a stick man or woman (making smaller buns), then bake and cool down, decorate with…

Recipes

Scandinavian Raspberry Squares

Try this recipe for Raspberry Squares or Hindbærsnitter from the cookbook ScandiKitchen: Fika & Hygge. It’s essential that [these raspberry squares] are cut with a sharp knife or the pastry will crack. If you are having trouble with it, leave it for a bit to cool and the crispiness will lessen…

Recipes

Lemon Moon Cake

Try this recipe for Lemon Moon Cake from the cookbook ScandiKitchen Fika & Hygge. Around 45 years ago, a big Danish cake producer started making a cake called citronmåne or lemon moon, owing to the crescent shape and yellow color. It quickly became one of those popular, convenient cakes your…

Recipes

Auntie Roz’s Coffee Cake

Moist and buttery with a sweet cinnamon swirl, this superb dessert deserves its java-friendly moniker. If you don’t have a tube pan (angel food cake pan), this coffee cake can be made in two 81⁄2″ x 41⁄2″ loaf pans. You can also use butter and flour to prepare the pan, but…

Recipes

Shrimp & Grits

Try this recipe from chef and restaurateur Colin Tooke of Toronto hot spots Grand Electric and Electric Mud BBQ. People are kind of intimidated by grits, but they’re easier than rice. You can’t really mess them up. Throw a bunch of cheese in at the end, and it’s super decadent.

Recipes

Ask A Chef: Chopped Kale & Grains Salad

Chef Nicholas Nutting of Wolf In The Fog shares his Chopped Kale & Grains Salad. Q: I travelled to the West Coast for the Feast Tofino food festival and had the most amazing kale salad at Wolf in the Fog. Is there any way you can track down this recipe? —…

Recipes

Shrimp & Corn Potstickers

If your frying pan doesn’t have a lid, you can use a pizza pan or baking tray to cover it. Since the shrimp get chopped, it doesn’t matter what size you use.

Recipes

Cookbook Spotlight: Taste & Technique

In this beautifully photographed book from the Portland, Oregon, chef behind Beast, complex dishes are broken down into easy building-block techniques. Naomi Pomeroy reveals methods used by chefs to get restaurant-grade results and devotes chapters to ingredients, techniques and used restaurant kitchen equipment. This confidence-building book is a must-read…

Recipes

Crème Fraîche Tarts

Try this recipe for Crème Fraîche Tarts from the cookbook Taste & Technique: Recipes To Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar. This is one of the most eye-opening recipes you’ll ever learn, because once you know it, the possibilities for riffing on it are endless. Morgan Brownlow, my…

Recipes

Porcini Braised Chicken Thighs

Try this recipe for Porcini Braised Chicken Thighs from the cookbook Taste & Technique: Recipes To Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar. This is a rustic one-pot meal to serve directly out of the Dutch oven in which it is cooked. Porcini mushrooms have an earthy, savory quality…

Recipes

Potato Dumplings

Try this recipe for Potato Dumplings from the cookbook Taste & Technique: Recipes To Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar. This is a sensitive recipe, so it’s important to use a kitchen scale to measure out 24 ounces (1 1⁄2 pounds) of riced potatoes. If you use too…

Recipes

Cracked Green Olive & Armagnac Prune Relish

Try this recipe for from the cookbook Taste & Technique: Recipes To Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar. I like to use Castelvetrano olives for this relish because they are salt brined rather than vinegar brined, so the natural flavor of the olives shines through. They…