Food

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…

Recipes

Bread Salad With Asparagus, Pickled Rhubarb & Flat-Leaf Parsley

Try this recipe for bread salad from the cookbook Taste & Technique: Recipes To Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar. This is a rustic bread salad with a lot of rough edges, so try to find a mature and hearty arugula as opposed to the baby variety. It’s…

Recipes

Pistachio Meringue Cake With Fresh Citrus, Candied Kumquats & Cardamom Caramel Sauce

Try this recipe for Pistachio Meringue Cake from the cookbook Taste & Technique: Recipes To Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar.  This is an easy and versatile nutty cake that makes use of the egg whites you might have left over after making ice cream or Hollandaise.

Recipes

Crispy Brussels Sprouts With Pickled Mustard Seeds

Try this recipe for Brussels sprouts from the cookbook Taste & Technique: Recipes To Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar. I always liked cooking Brussels sprouts at my old communal dining space, Family Supper, because I love to get people excited about things they think they don’t…

Recipes

Braised Beef Cassava Poutine

In this hearty poutine, fries are replaced with cassavas, which are nutty-flavored starch-tubers that cook similarly to potatoes.

Recipes

Cumin-Roasted Carrots With Farro, Kale And A Side of Lamb

Recipes

How To Make A House & Home Caesar

Elevate the quintessential Canadian cocktail with this recipe that’s a giant step up from the average caesar. Created by the team at Walter, the makers of Canadian all-natural craft caesar mix, this version is made with only real, high-quality ingredients — including clam juice from a sustainable fishery — and is prepared in small batches…