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Ask a Mixologist: Sparking Elderflower Cocktail

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

Food

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.

Food

Ask A Chef: Penne alla Boscaiola

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

Food

Ask A Mixologist: Hot Lips Margarita

This cocktail has some heat and bite, and the chili salt makes your lips hot — hence the name!

Food

Ask A Chef: Shrimp Roll With Chili Lime Mayo

The secret to this classic summer sandwich is the mix of flavors.

Food

Ask A Mixologist: The “Papa Don’t Peach” Cocktail

This cocktail is inspired by the flavors of a grilled peach salad!

Food

Ask A Chef: Nova Scotia Seafood Chowder

Renée Lavallée, chef and co-owner of The Canteen on Portland, shares her recipe.

Food

Ask A Mixologist: The “Everyone Brave Is Forgiven” Cocktail

Marlene Thorne of Famous Last Words shares the recipe for her "perfectly bittersweet" beverage.

Food

Ask A Chef: Burrata With Beet & Blood Orange Salad

Chef John Sinopoli from Ascari Enoteca shares his recipe.

Food

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…

Food

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…

Food

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…

Food

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…