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Thai Pork Jowl Bun With Sweet & Sour Tamarind Sauce
Chef Nuit Regular, executive chef and owner of Toronto’s Thai restaurant Pai, shares her unique take on the steamed bun: a northeastern Thai pork jowl bun with sweet and sour tamarind, roasted and crushed sticky rice and chayote and mango salad. …
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Cookbook Spotlight: Esquire’s Drink Like A Man
Wisdom, encouragement and support. These are all things the dad in our lives have given us. Now, Esquire’s new Drink Like A Man is offering that same type of advice for cocktail making. The book is a culmination of 83 years of drink-making wisdom in one indispensable manual. With over…
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How To Make A Gourmet Brunch
Get chef Marc Thuet's top-notch recipes!
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Asparagus Salad With Grapefruit, Goat Cheese & Pine Nuts
To serve asparagus raw, you need spears that are very fresh. This salad is also delicious substituting two oranges for the grapefruit and shelled pistachios in place of pine nuts.
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Ask A Chef: Grilled Onion Salad With Fermented Black Bean Dressing
Amanda Cohen of Dirt Candy’s shares her recipe for Grilled Onion Salad. Q: I had lunch at Dirt Candy during a recent trip to New York and loved their Grilled Onion Salad. The dressing was amazing! Can you get me the recipe? — Amy K., Toronto A: Amanda Cohen’s award-winning vegetarian restaurant serves…
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Easy Blackberry Ice Cream Sandwiches
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Cookbook Spotlight: Batch
Both avid cooks and newbies will find inspiration in this authoritative new guide from the creators of wellpreserved.ca, Joel MacCharles and Dana Harrison. The book reaches well beyond basic jams and jellies to address the seven key preserving techniques, from pressure-canning to fermenting and smoking. Here are three recipes…
Recipes
Raspberry Jam
Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch. Alcohol is an interesting ingredient to add to a jam. The addition is for flavor; if you’re cooking the booze with the fruit, your final jam will contain little (if any) alcohol at all.
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Blueberry Maple Jam 2.0
Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch. We’ve made versions of this recipe for five years, and it is by far the most popular recipe from our blog. Our friend Marisa McClellan, from the blog Food in Jars, made…
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BBQ Salmon With Blueberry-Ginger Sauce
Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch. Although this recipe can be made in an oven, I consider the BBQ to be a key component of the recipe (especially if you use charcoal). The smoky flavor creates a contrast to the…
Recipes
Ask A Chef: Plum Dutch Baby
Chef Therese De Grace of The Good Earth Food and Wine Co. shares a recipe for Plum Dutch Baby. Q: I recently had brunch at The Good Earth, and their plum Dutch baby was to-die-for good. Could you get the recipe? I’d love to make it for my family. — D.K., St.
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Spring Slaw
While the vegetables and dressing can be prepared separately ahead of time, combine this salad at the last minute to preserve the vibrant colors and crunchy textures.
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Get Recipes From Gwyneth Paltrow’s New Cookbook It’s All Easy
Gwyneth is back! In a follow-up to her best seller, It’s All Good, which focuses on recipes to make you look and feel great, her new book, It’s All Easy, is a collection of 125 of the Goop founder’s favorite healthy recipes that can be made in a snap. In addition to…