Chefs We Love

June 27, 2024

Chris Nuttal-Smith Perfects Summer Recipes In This Cookbook

A Perfect Fire-grilled Ribeye Steak served with baked potatoes and creamed spinach is a menu item you’d expect to find at a steakhouse, not a campsite. But this is exactly the kind of meal Chris Nuttall-Smith likes to cook when he’s outdoors, whether it’s on a kayaking trip through B.C.’s Haida Gwaii archipelago or hiking up the mountains in Alberta’s Jasper National Park. The Toronto food writer’s first book, Cook It Wild, is packed with easy summer recipes designed for cooking outside, at the cottage, in your backyard or at the condo.

Whip up flavorful recipes including Roasted Red Cabbage Salad with oranges, hazelnuts and feta, and Parm-butter Noodles with fresh corn, charred over an open fire or on your barbecue. The key, says Chris, is to plan ahead. He breaks down recipes into what you prepare in your kitchen, then what you grill, roast or warm up later, making cooking at the cottage even easier. Seasoned with plenty of salt and acidic flavors, these dishes are simply spectacular. Chris sat down with us to talk about the book and give insider tips on where you should be eating this summer.

Scroll down for easy summer recipes to cook now!

Author: Alexandra Whyte
Photographer:

Maya Visnyei

Source:

Recipes from Cook It Wild by Chris Nuttall-Smith. ©2023 Chris Nuttall-Smith. Photography by Maya Visnyei and illustrations by Claire McCracken. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved