Food

Recipes

Caramelized Salmon Fillets With Sautéed Baby Bok Choy

A blend of sweet and heat brings complex flavor to this dish, complemented by the tang of lemon and garlic.

Recipes

Steamed Black Cod With Ginger And Chili

Marinating the fish for 30 minutes allows it to soak up all the flavors of the zesty ingredients, from fresh ginger to red chilis.

Recipes

Coffee Crème Brûlée

David Lebovitz's classic French dessert.

Recipes

Caramel Pork Ribs Recipe

David Lebovitz's irresistible saucy ribs.

Recipes

Old Fashioned

A cocktail recipe from Esquire’s Drink Like A Man. The old fashioned (invented circa 1800, christened circa 1880) is the Fender Strat of cocktails: It embodies the classic American combination of offhand style, swagger, and micrometer engineering. And it’s simple enough that anyone can make it, yet sophisticated enough that…

Recipes

Vegetable Stock

The idea here is to create a rich, satisfying stock that even a meat eater will happily slurp down. Depending on how we plan to use the stock, we vary the ratio of certain ingredients to make either the mushrooms, fennel, or leeks come forward. Mushrooms, kombu (a type of…

Recipes

Cranberry Kir Royal

Recipes

Zee Spotted Bloody Mary

At New York’s Spotted Pig restaurant, bartender Anna Vanderzee makes this ultimate Bloody Mary, which Food & Wine magazine perfected for home mixing. Make the mix the day before so the flavors marry.

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.