Ask A Chef
Ask A Chef: Chef Sash Simpson Shares His Steak Tartare Recipe
Crispy capers, peppery greens and a fried egg make this steak tartare sing. Chef Sash uses tender and flavourful prime steak.
Ask a Chef: Tanis Petrin Shares the Recipe for Melt-in-Your-Mouth Parker House Rolls
A little bit sweet and a little bit salty, these rolls from Vancouver restaurant Elio Volpe are finished with a rich honey butter.
Ask A Chef: The Palate's Lemon Meringue Salmon
This rich and herbaceous salmon recipe is a longtime favourite dish at The Palate in Fredericton. Make it at home in just a few simple steps.
Ask A Chef: Halifax Chef Shares His Lobster Wedge Salad Recipe
Water Polo's executive chef Matthew Kelly shares his recipe for succulent lobster salad with herbaceous dressing.
Ask A Chef: Wynona's Roasted Cauliflower
Toronto restaurant Wynona shares their sumac-dusted cauliflower dish served on top of smoky baba ghanoush.
Ask A Chef: Douce Diner's Brioche French Toast
North Vancouver chef Dawn Doucette shares her french toast recipe topped with lemon curd and mascarpone cream.
Ask A Chef: Portage Shares Their Steak Salad Recipe
This Newfoundland restaurant has a savoury and satisfying steak salad recipe.
Ask A Chef: Joey Restaurants Chef Matthew Stowe's Roasted Corn Guacamole Recipe
This summertime dish is topped with feta, halved grape tomatoes, cilantro leaves, serrano pepper slices and reserved corn kernels.
Ask A Chef: Michelin-Star Chef Rafael Covarrubias's Corn Agnolotti Recipe
Executive chef Rafael Covarrubias shares his recipe for creamy corn agnolotti — the perfect pasta dish.
Ask A Chef: How To Make A Restaurant-Quality Crab Cake
Chef Morgan likes to use both Dungeness and rock crab meat to create complexity and texture.
Ask A Chef: How To Make This Michelin Guide Restaurant’s Tasty Asparagus Dish
The comforting dish is topped with shaved ricotta salata for a salty finishing bite.
Ask A Chef: How To Make A Fresh and Earthy Gnocchi That’s Perfect For Spring
This savoury gnocchi dish has wild mushrooms, charred corn and a bright green roasted poblano pepper sauce.