Ask A Chef

Most Recent

Appetizers

Ask A Chef: Vanessa Bélanger of Café Lunette Shares Her Recipe for a Decadent Baked Camembert

A great recipe for winter entertaining.

Food

Ask A Chef: Chef Courtney Burnham Shares His Recipe for a Hearty Gnocchi

The rich, flavorful dish is completed by braised beef and grape tomatoes.

Food

Ask A Chef: Bocado Executive Chef Stuart Cameron Shares The Recipe For An Autumnal Salad

The Spanish-inspired dish uses seasonal Canadian ingredients.

Chefs We Love

3 Prince Edward County Chefs Share Their Most Popular Fall Recipes

These dishes celebrate the season's best.

Food

Ask A Chef: The Executive Chef For Buca Restaurants Shares The Recipe For Piccata Di Vitello

Try out this lemony, Italian classic.

Food

Ask A Chef: Steven Molnar Of Quetzal Shares His Recipe For A Sweet & Sour Citrus Salad

Quetzal head chef Steven Molnar shares his recipe for a sweet and sour Citrus Salad.

Food

Ask A Chef: Jonathan Hamilton Shares His Sweet & Spicy Short Ribs Recipe

“This dish was inspired by the popularity of La Carnita’s Carne Asada Tacos."

Chefs We Love

Ask A Chef: Blair Lebsack’s Seared Denver Steak with Potato Pavé

This is an elevated take on steak and potatoes.

Appetizers

Ask A Chef: Matty Kane’s Roasted Olives

Try this crowd-pleasing appetizer.

Food

Ask A Chef: Ryan Lister’s Proper Roast Chicken

The chef from this Toronto upscale British pub shares his recipe for the best roast chicken.

Chefs We Love

Ask a Chef: Kale Salad with Caper Vinaigrette, Crotonese Cheese and Bacon

Supply & Demand in Ottawa shares its recipe for the perfect kale salad, which includes massaging the kale for the softest texture.

Cocktails

Ask A Mixologist: Sparkling Elderflower Cocktail

Gianluca Passuello from BarChef shares his recipe for a refreshing Sparkling Elderflower Cocktail.

Cocktails

Ask A Mixologist: Writers Room’s Red Sky Cocktail

Park Hyatt Toronto shares the recipe for its Red Sky Cocktail.

Food

Ask A Chef: Buttermilk Biscuits

Chef Amy Hosking of Cole's restaurant shares the recipe for her flaky Buttermilk Biscuits.

Chefs We Love

Ask A Chef: Penne alla Boscaiola

“This dish is the epitome of warm, comforting Italian food,” says Jacob.