canadian chef

Brunch

Croque Monsieur

Brunch-lover Lesley Chesterman shares her crowd-pleasing croque monsieur recipe, topped with homemade béchamel sauce.

Chefs We Love

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.

Appetizers

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.

Chefs We Love

Ask A Chef: Wynona’s Roasted Cauliflower

Toronto restaurant Wynona shares their sumac-dusted cauliflower dish served on top of smoky baba ghanoush.

Food

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.

Food

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.

Appetizers

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.

Food

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.

Appetizers

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.”

Appetizers

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.

Food

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.

Appetizers

Coulson Armstrong’s Golden Beets with Tonnato

Coulson Armstrong, culinary director of Our House, including Prime Seafood Palace in Toronto, predicts a return to traditionalist cooking.

Brunch

Ask A Chef: Douce Diner’s Brioche French Toast

North Vancouver chef Dawn Doucette shares her french toast recipe topped with lemon curd and mascarpone cream.

Cookbooks We Love

Green Pasta with Lemon and Pecorino

Broccoli, spinach and basil make a beautiful green sauce for this pasta from bestselling cookbook author Christine Flynn.

Cookbooks We Love

Roast Chicken with Pomegranate Molasses and Pistachios

Nova Scotia chef and cookbook author Christine Flynn shares her slightly unconventional but very delicious recipe for roast chicken.