Ask A Chef

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Ask A Chef: Burrata With Beet & Blood Orange Salad

Chef John Sinopoli from Ascari Enoteca shares his recipe.

Recipes

Ask A Chef: Insalata Invernale

Head chef Luca Lussoso of Eataly's Trattoria Milano shares his recipe.

Food

Ask A Chef: Rigatoni Alla Bolognese

Chef Alessandro Vianello of Vancouver’s Ask for Luigi shares his recipe for Rigatoni alla Bolognese. Q: Having grown up in Italy, I never order pasta Bolognese abroad — it’s just not something you do. This New Year’s Eve, however, I decided to be daring: I ordered the Rigatoni…

Recipes

Ask A Chef: Chicken-Fried Oyster Mushrooms

Chef Hayden Johnston of Richmond Station in Toronto shares his recipe for Chicken-Fried Oyster Mushrooms. Q: Sometimes you eat a restaurant dish that seems simple but tastes like there’s so much more going on. I’d love to be able to recreate the Chicken-Fried Oyster Mushrooms served as a snack…

Recipes

Ask A Chef: Sausage-Braised Chickpeas

Chef Jessica Elliott Dennison of 27 Elliott’s in Edinburgh, Scotland, shares her recipe for Sausage-Braised Chickpeas With Cavolo Nero, Parmesan & Sourdough Breadcrumbs. Q:  I’d love to make this dish I had in Edinburgh at a restaurant called 27 Elliott’s. It was one of the lunch specials, with…

Recipes

Ask A Chef: Stoemp

Chef Travis Phillips of St. Veronus Cafe and Tap Room shares his recipe for Stoemp. Q: My husband and I lived near Peterborough, Ontario, and ate at St. Veronus Cafe and Tap Room. I loved a side dish they served called stoemp. We’ve tried to make it but…

Recipes

Ask A Chef: Arctic Char Confit

Chef Michele Mercuri of Montreal’s Le Serpent shares his recipe for Arctic Char Confit. Q:  We had a wonderful dining experience at Le Serpent in Old Montreal, and the best part was the arctic char. With a light yet succulent taste, it sat on a mélange of…

Food

Ask A Chef: Saffron Eggplant

Chef Hemant Bhagwani of Toronto’s Goa Indian Farm Kitchen shares his recipe for Saffron Eggplant. Q:  I ordered this eggplant dish recently and was stunned by how good it was — super tender, sweet and infused with a buttery, fresh flavor. I had to ask for the…

Food

Ask A Chef: Raspberry Hibiscus Pops

Janet Dimond of Augie’s Ice Pops shares her recipe for Raspberry Hibiscus Pops. Q: Summer trips to farmers’ markets around Toronto always lead to us grabbing a few Augie’s Ice Pops to enjoy while we shop. I have trouble picking a flavor because they’re all so refreshing! What’s…

Recipes

Ask A Chef: Sugar Snap Pea Salad With Pistachio Tahini

Chef Cassie Piuma of Sarma in Somerville, Massachusetts shares her recipe for Sugar Snap Pea Salad With Pistachio Tahini, Radishes And Crispy Quinoa. Q: I recently visited Boston and had an amazing meal at Sarma, just outside the city. I loved so many of the small plates we ate that…

Recipes

Ask A Chef: Misticanza di Bietola

Chef Rob Rossi of Giulietta shares his recipe for Misticanza di Bietola — a salad of Swiss chard, honeyed parsnips, sunflower seeds and Grana Padano. Q: I visited Giulietta on a recent trip to Toronto and ate the most delicious salad! It was made with Swiss chard,…

Recipes

Ask A Chef: Parmigiano Soup With Shallots, Bacon And Breadcrumbs

Chef Ryan Hotchkiss of Bündok shares his recipe for Parmigiano Soup With Shallots, Bacon And Breadcrumbs. Q: I ate the most amazing Parmesan soup at Bündok when I was in Edmonton. It was like an elevated spaghetti carbonara but without all the distraction of pasta. What makes it so…

Recipes

Ask A Chef: Spaghetti Carbonara

Chef director Rob Gentile of Toronto’s Buca shares his recipe for Spaghetti Carbonara. Q: Spaghetti carbonara seems like one of those recipes that I should be able to make at home, but restaurant versions always taste so much better! The carbonara at Buca is a standout: its…

Food

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Recipes

Ask A Chef: Roasted Carrots With Whipped Tahini

Chef Peter Tompkins of 11th Mile shares his recipe for Roasted Carrots With Whipped Tahini. Q: I’m always on the lookout for a side dish that takes a meal up a notch. We recently had dinner at 11th Mile restaurant in Fredericton and, while we enjoyed all the…