Cookbooks We Love
12 Delicious Recipes from Award-Winning Canadian Cookbooks
Author: Alexandra Whyte
Published on October 28, 2024
The Taste Canada Award s recently announced the 2024 winners at its annual gala in Toronto, and it came as no surprise that three of House & Home’s recently featured cookbooks made the list.
Where We Ate by Gabby Peyton took home Gold in the Culinary Narratives category; My Thali: A Simple Indian Kitchen by Joe Thottungal with Anne DesBrisay also received Gold in the Regional/Cultural Cookbooks category; and A Generous Meal by Christine Flynn snagged the Silver in the Single-Subject Cookbooks category.
Scroll down to try recipes from some of the best Canadian cookbooks!
Lemony Spaghetti Squash with Burrata and Herbs
While spaghetti squash recipes are often reserved for fall, Christine Flynn flipped that idea on its head and created an all-year-round option with this dish. You’ll love the delicious blend of cheese, herbs and squash!
Get the recipe for Christine Flynn’s spaghetti squash here.
Featured in: A Generous Meal by Christine Flynn.
Photographer: Suech and Beck
Crispy Chicken Thighs over Vinegar Beans
Christine Flynn was inspired by French dishes when creating this simple yet elevated dish. The chicken thighs are seasoned and fried until they’re juicy and crispy and topped by a delicious brothy mixture of onions, wine, butter beans and olives.
Get the recipe for the crispy chicken thighs.
Featured in: A Generous Meal by Christine Flynn.
Photographer: Suech and Beck
Tomato Roasted Salmon
A delicious garlic confit, blitzed sundried tomatoes and a beautiful piece of salmon come together harmoniously in this dish. Pro tip: the garlic confit sub-recipe creates 2 cups of the mixture, which you can save and add on top of veggies, soups, breads and more.
Get Christine Flynn’s roasted salmon recipe here.
Featured in: A Generous Meal by Christine Flynn.
Photographer: Suech and Beck
Mangalore-style Fish Curry
“Fish curries always taste better the second day, when all of the flavors of the fish, tomato and coconut marinate together.” – Joe Thottungal
Get Joe’s recipe for fish curry here.
Featured in: My Thali: A Simple Indian Kitchen by Joe Thottungal.
Photographer: Christian Lalonde
Root Vegetable Curry
“This hearty dish has a beautiful, pinky-orange color from the beets. After the coconut milk is added, spices and aromatics are tempered in a pan, then poured over the curry.” – Joe Thottungal
Get the Root Vegetable Curry recipe.
Featured in: My Thali: A Simple Indian Kitchen by Joe Thottungal.
Photographer: Christian Lalonde
Chapati
“Other than a bit of kneading, chapati dough is a cinch to make. Hot chapati goes beautifully with curry.” – Joe Thottungal
Get the Chapati recipe here.
Featured in: My Thali: A Simple Indian Kitchen by Joe Thottungal.
Photographer: Christian Lalonde
Matta Rice
“Matta rice is unpolished and has a pinkish husk that turns beige as it cooks. It never gets mushy and, even though it takes longer to cook than basmati rice, the earthy, nutty taste is worth it.” – Joe Thottungal
Get Joe’s recipe for matta rice here.
Featured in: My Thali: A Simple Indian Kitchen by Joe Thottungal.
Photographer: Christian Lalonde
Green Chutney
“Condiments are what elevate a dish. The secret to this chutney is to use only the cilantro leaves, and not the thicker stems, to get the best color and taste.” – Joe Thottungal
Get Joe’s delicious chutney recipe from My Thali here.
Featured in: My Thali: A Simple Indian Kitchen by Joe Thottungal.
Photographer: Christian Lalonde
Fried Oysters: Stewart’s Dining Room & Oyster Saloon, Halifax
Ocean-fresh oysters fried in a light herb-crumb coating are best served with a garlicky aioli dipping sauce.
Get the recipe for fried oysters.
Featured in: Where We Ate by Gabby Peyton.
Photographer: Gabby Peyton
Signature Raisin Scones: Fairmont Empress, Victoria
Perfect with a cup of tea, these buttery-soft scones are a treat worth indulging in. Don’t forget the strawberry jam and clotted cream!
Get the recipe for scones from the Fairmont Empress.
Featured in: Where We Ate by Gabby Peyton.
Photographer: courtesy of Fairmont Empress
Swiss Fondue: Auberge Saint-Gabriel, Montreal
“The unctuous and rich Swiss fondue is served with roasted potatoes, cured meats and tons of cubed baguette just begging to be dipped.” — Gabby Peyton
Get the recipe for fondue from the famed Montreal restaurant here.
Featured in: Where We Ate by Gabby Peyton.
Photographer: courtesy of Auberge Saint-Gabriel
Yukon Arctic Char with Broccoli, Sumac, Seared Leeks and Avonlea-buttermilk Sauce: River Café, Calgary
An arctic char fillet sits atop a silky cream sauce and is topped with a sumac and broccoli crumb, creating a fresh, bright-tasting dish.
Get the recipe for Yukon Arctic Char.
Featured in: Where We Ate by Gabby Peyton.
Photographer: Pauline Yu Photography