Ask A Chef
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.
Ask a Mixologist: Sparking Elderflower Cocktail
Gianluca Passuello from BarChef shares his recipe for a refreshing Sparkling Elderflower Cocktail.
Ask A Mixologist: Writers Room’s Red Sky Cocktail
Park Hyatt Toronto shares the recipe for its Red Sky Cocktail.
Ask A Chef: Buttermilk Biscuits
Chef Amy Hosking of Cole's restaurant shares the recipe for her flaky Buttermilk Biscuits.
Ask A Chef: Penne alla Boscaiola
“This dish is the epitome of warm, comforting Italian food,” says Jacob.
Ask A Mixologist: Hot Lips Margarita
This cocktail has some heat and bite, and the chili salt makes your lips hot — hence the name!
Ask A Chef: Shrimp Roll With Chili Lime Mayo
The secret to this classic summer sandwich is the mix of flavors.
Ask A Mixologist: The “Papa Don’t Peach” Cocktail
This cocktail is inspired by the flavors of a grilled peach salad!
Ask A Chef: Nova Scotia Seafood Chowder
Renée Lavallée, chef and co-owner of The Canteen on Portland, shares her recipe.
Ask A Mixologist: The “Everyone Brave Is Forgiven” Cocktail
Marlene Thorne of Famous Last Words shares the recipe for her "perfectly bittersweet" beverage.
Ask A Chef: Burrata With Beet & Blood Orange Salad
Chef John Sinopoli from Ascari Enoteca shares his recipe.
Ask A Chef: Insalata Invernale
Head chef Luca Lussoso of Eataly's Trattoria Milano shares his recipe.
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…
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…
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…