Food

Recipes

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.

Recipes

Best Tomato Sauce

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

Recipes

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.

Recipes

Claudio Aprile’s Lobster Carpaccio Recipe

A starter from MasterChef Canada's Claudio Aprile.

Recipes

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.

Recipes

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.

Recipes

Grilled Tuna Tacos With Guacamole And Red Cabbage

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

Recipes

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.

Recipes

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.

Recipes

Rapini & Sausage Pizza

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

Recipes

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.

Recipes

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.

Recipes

Watercress Velouté Recipe

A warm soup from cookbook author Mimi Thorisson.

Recipes

Onion Tart Recipe

Cookbook author Mimi Thorisson's lunch idea.