Food

Recipes

7 Dinner Recipes To Cook This Week

These meal ideas are perfect for warm spring evenings spent indoors or out.

Recipes

Mushroom, Caramelized Onion and Goat Cheese Pizza

A mixture of red sauce and pesto sauce, sweet caramelized onions and creamy goat cheese make this pizza great.

Recipes

Grilled Peach and Raspberry Melba

This is a summery dessert made better with the mixture of creamy vanilla and fresh fruit.

Recipes

Cedar Negroni

This smoky cocktail has a Canadian twist.

Recipes

Three Recipes from SoBo — Tofino’s Award-Winning Restaurant

Transport your tastebuds to Vancouver Island with these three summer-inspired recipes.

Entertaining

Go Bold With Bourbon

Set the scene with a drink of your choice.

Presented by Ezra Brooks 99 Kentucky Straight Bourbon

Recipes

Ask A Chef: Jonathan Hamilton Shares His Sweet & Spicy Short Ribs Recipe

“This dish was inspired by the popularity of La Carnita’s Carne Asada Tacos."

Entertaining

Old-Fashioned

This drink never goes out of style.

Presented by Ezra Brooks 99 Kentucky Straight Bourbon

Entertaining

Classic Ginger Mule

The classic ginger mule is a go-to cocktail for entertaining.

Presented by Ezra Brooks 99 Kentucky Straight Bourbon

Entertaining

Manhattan

A swanky standard.

Presented by Ezra Brooks 99 Kentucky Straight Bourbon

Recipes

Turkey and Wild Rice Blanquette with Bannock Biscuits and Tarragon Butter

This blanquette comes from chef Spencer Watts, the host and producer of nearly 100 food-themed TV episodes. “Humble ingredients coated in a rich, velvety velouté and served with fresh warm biscuits and butter — this is the kind of comfort food that makes people smile at the dinner table.” —…

Recipes

Chicken Spicy Jalapeño Ramen

This ramen comes from Aki Urata, the executive chef at Kinton Ramen.

Recipes

Arctic Char With Garlic Scape Pesto

This Arctic char comes from Peak Season by Deirdre Buryk. Appetite by Random House, 2022, $35.

Recipes

Tempura Mushroom Sliders with Gochujang Aioli and Herb Salad

This slider comes from Suzanne Barr, former chef at Gladstone Hotel and True True Diner.

Recipes

Seared Salmon with Pickled Carrots, Cracked Wild Rice and Bee Pollen

This salmon is from tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand and Jennifer Cockrall-King. House of Anansi Press, 2019, $35. “The Chinook salmon has a nice amount of fat in it, so it’s satisfying and foolproof, even with slight overcooking. The quick-pickled carrots have that nice counterbalance of acidity…