Chefs & TV Personalities Share Their Go-To Recipes
Feeling the pinch of rising restaurant prices?
Chefs and food insiders share delicious recipes you can make at home. From Suzanne Barr’s shiitake mushroom sliders to Deirdre Buryk‘s arctic char with garlic scape pesto, here are 8 great recipes you need to try now. Scroll down and get cooking!
Deirdre Buryk’s Arctic Char With Garlic Scape Pesto
This Arctic char comes from Peak Season by Deirdre Buryk. Appetite by Random House, 2022, $35.
“Roasted garlic scapes with garlic pesto is one of my favorite ways to eat these greens. Serve with fresh Arctic char and you’re set for a delicious meal.” – Deirdre Buryk, Cookbook author of Peak Season, Toronto
Get the recipe here.
This Arctic char comes from Peak Season by Deirdre Buryk. Appetite by Random House, 2022, $35.
Aki Urata’s Chicken Spicy Jalapeño Ramen
This ramen comes from Aki Urata, the executive chef at Kinton Ramen.
“Ramen isn’t intimidating or complicated to make; it’s all about the ingredients. Focusing on quality — from the spices to the protein — will make your homemade ramen just as delicious as one from our restaurants.” — Aki Urata, Executive chef, Kinton Ramen, Toronto
Get the recipe here.
This ramen comes from Aki Urata, the executive chef at Kinton Ramen.
Suzanne Barr’s Tempura Mushroom Sliders with Gochujang Aioli and Herb Salad
This slider comes from Suzanne Barr, former chef at Gladstone Hotel and True True Diner.
“This is a go-to recipe for our family. There’s so much flavour and texture in each bite, and I feel good serving it because I know how nutrient-dense these mushrooms are.” — Suzanne Barr, Cookbook author, a resident chef on Food Network Canada’s Wall of Chefs and former chef at the Gladstone Hotel in Toronto
Click here for the full recipe.
This slider comes from Suzanne Barr, former chef at Gladstone Hotel and True True Diner.
Shane M. Chartrand’s 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 and crunch.” — Shane M. Chartrand, Cookbook author, Food Network judge and sous-chef at Alberta’s Banff Centre for Arts and Creativity
Get the full recipe here.
This salmon is from tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand and Jennifer Cockrall-King. House of Anansi Press, 2019, $35.
Adrian Forte’s Curry Chicken Spring Rolls
These spring rolls are from Yawd: Modern Afro-Caribbean Recipes by Adrian Forte. Appetite by Random House, 2022, $35.
“Jamaica has a huge population of Chinese Jamaicans who migrated to the island in the 1980s, and they’ve vastly contributed to the food culture. This recipe is nostalgic and pays homage to my native country.” — Adrian Forte, Cookbook author, former chef and owner of The Dirty Bird Chicken + Waffles in Toronto, and private chef in Turks and Caicos Islands
Get the full recipe here.
Excerpted from Yawd: Modern Afro-Caribbean Recipes by Adrian Forte, published by Appetite by Random House.
Nuit Regular’s Pork Belly Curry with Water Spinach (Gaeng Tay Poe)
This pork belly curry is from Kiin by Nuit Regular. Penguin Canada, 2020, $34.
“I love this dish because of its distinct sour taste from the magrud lime juice, the unique flavor from the lime leaves and the fatty richness of the pork belly.” — Nuit Regular, Executive chef and co-owner of Kiin, Pai Northern Thai Kitchen and Sukhothai in Toronto
Get the full recipe here.
Spencer Watt’s 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.” — Spencer Watts, Chef, host and producer of Gusto TV’s Fish the Dish and Watts on the Grill, Vancouver
Get the full recipe here.
This blanquette comes from chef Spencer Watts, the host and producer of nearly 100 food-themed TV episodes.
David Schwartz’s Beef Rib Finger Stew
This stew comes from David Schwartz, co-owner and executive chef of Big Hug Hospitality, which owns Mimi Chinese and Sunnys Chinese in Toronto.
“I love making beef stews in the winter, and this dish is a great twist on a classic. The rib finger cut is underrated but often the best part.” — David Schwartz, Executive chef and co-owner of Big Hug Hospitality, which owns Mimi Chinese and Sunnys Chinese in Toronto
Get the recipe here.