canadian chef
Ask A Chef: Chef Sash Simpson Shares His Steak Tartare Recipe
Crispy capers, peppery greens and a fried egg make this steak tartare sing. Chef Sash uses tender and flavourful prime steak.
Croque Monsieur
Brunch-lover Lesley Chesterman shares her crowd-pleasing croque monsieur recipe, topped with homemade béchamel sauce.
Lesley Chesterman’s New Cookbook Celebrates Montreal Food
In her latest cookbook, Lesley Chesterman explores the Montreal food scene and shares her favourite recipes and restaurants in la métropole.
James MacGuire's Chicken Liver Mousse
“Nobody is excited about puréeing chicken livers, but I promise the results are drop-dead delicious,” says Montreal chef Lesley Chesterman.
Ask A Chef: Wynona's Roasted Cauliflower
Toronto restaurant Wynona shares their sumac-dusted cauliflower dish served on top of smoky baba ghanoush.
Nicole Gomes’ Mushroom Seoul Pork Chops
To make a one-pan meal feel like it’s restaurant quality, Nicole elevates hers with Korean ingredients including soybean paste and gochujang.
Benedict Lim’s Short Rib Rigatoni
The Lunch Lady's take on nui xào bò — Vietnamese beef pasta stir-fry — made with beef bourguignon–style braised short ribs.
Janet Zuccarini’s Crispy Maitake Mushrooms with Lemon Yogurt and Herbs
Mushrooms are nutrient-dense and linked to immune health. Varieties like maitake and lion’s mane are known for their complex, umami flavour.
Cory Vitiello’s Chicken Over Boulangère-style Potatoes
In this stellar roast chicken dish, Yukon Gold potatoes cook in a thin layer underneath the chicken, soaking up all the delicious drippings.
Siobhan Detkavich’s Roasted Beet Mui
Li hing mui is a dried and preserved plum that originated in China. It can be found in Asian supermarkets labelled as “plum powder.”
Stephanie Ogilvie’s Devilled Eggs with Crispy Chicken Skin
To Stephanie’s excitement, the amuse-bouche is back and better than ever. Think lowbrow meets highbrow canapé-style menus.
Jeremy Charles’ Snow Crab, Fermented Corn and Crab Broth
Chef at Tempus Seafoods Jeremy Charles' favourite high-end bite is succulent snow crab, which is sweet and salty.