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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…

Food

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,…

Food

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…

Food

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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Food

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…

Food

Ask A Chef: Brown Butter Blondies

Chef Brad Long of Toronto’s Cafe Belong shares his recipe for Brown Butter Blondies. Q: My Saturday morning visit to Evergreen Brick Works farmers’ market isn’t complete unless I stop by Cafe Belong for a cup of tea and a delicious brown butter blondie. I’d love to…

Food

Ask A Chef: Mushroom Salad With Ume Amazu Dressing

Chef Ryusuke Yamanaka of Godspeed Brewery shares his recipe for Mushroom Salad with Ume Amazu Dressing. Q: We stopped by Godspeed Brewery in Toronto and were blown away by the mushroom salad! What’s in the amazing dressing? Can you get me the recipe? — James, Toronto A: Ume amazu means…

Food

Ask A Chef: Brussels Sprouts With Urfa Ranch

Chef Erik Bruner-Yang of Brothers And Sisters shares his recipe for Brussels Sprouts With Urfa Ranch. Q: I stayed at The Line Hotel in Washington, D.C., and ate at Brothers And Sisters. The brussels sprouts were so good I needed a second order!…

Food

Ask A Chef: Hamachi Crudo

Chef Hunter Pritchett of L.A.’s Melody shares his recipe for Hamachi Crudo Q: Passing through East Hollywood on vacation, I spotted the coolest little French restaurant: Melody. My husband and I popped in for dinner and we loved everything we ate! The food was fresh and local — exactly what you’d…

Recipes

Ask A Chef: Honey Salt’s Breakfast Galette

Chef Christopher Oliveira’ of Honey Salt shares his recipe for Breakfast Galette. Q: I’m an avid bruncher and I’ve noticed that breakfast pot pies and galettes are very popular right now. I had the galette at Honey Salt at the new Parq Vancouver hotel recently. It had a crispy base and…

Food

Ask A Chef: Panzanella Salad

Chef Brian Luptak of The Acorn shares his recipe for Panzanella Salad. Q: The panzanella salad at The Acorn in Vancouver was one of the most satisfying salads I’ve ever had. The bread was crispy yet chewy, the tomatoes, delicious, and a smoky flavor topped it all off. Can you…

Recipes

Ask A Chef: Swiss Chard And Ricotta Gnudi

Chef Cruz Goler of La Pecora Bianca shares his recipe for Swiss Chard And Ricotta Gnudi. Q: I recently ate at La Pecora Bianca in New York and had the most tender and delicious gnudi of my life. I’ve never made gnudi before, but I thought I’d try recreating that recipe. Is…

Recipes

Ask A Chef: Jamaican Peppa Shrimp And Pineapple Skewers

Chef Craig Wong of Patois shares his recipe for Jamaican Peppa Shrimp And Pineapple Skewers. Q: “I love visiting Patois when I’m in Toronto because of their bold, unexpected flavors. Their Jamaican Peppa Shrimp and Pineapple Skewers are fiery and tender with a hint of sweetness from the pineapple. I’d love to…

Recipes

Ask A Chef: Chicken Dumplings With Truffle & Bamboo

Chef Eric Chong of Toronto restaurant R&D shares his recipe for Grandpa’s Fun Guo — chicken dumplings with truffle and bamboo. Q: I recently ate at R&D and had the most wonderful meal. We ordered the Fun Guo and, sadly, I had to share with my friends. (I could have…