Recipe

Recipes

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!…

Cooking

How To Make Fiery Asian-Style Chicken Wings

See how we used the new T-fal® ActiFry® Genius to make Fiery Asian-Style Chicken Wings. Get the complete ingredient list and step-by-step instructions in our recipe gallery. After, enter for your chance to win a T-fal® ActiFry® Genius! Presented by…

Recipes

Ask A Chef: Curried Cauliflower

Chef Taylor Adam Smith of The Courage shares his recipe for Curried Cauliflower. Q: I recently went wine tasting with my daughter in Prince Edward County, Ontario, and discovered the most charming café called The Courage. We had amazing cod and trout dishes, but the cauliflower dish we shared was…

Recipes

The Alfonso

“This recipe comes from our friend John Bunner, the head barman at Toronto’s Alo restaurant. He’s always getting us to try new things (especially me because I usually just have champagne!).” – Laura Calder…

Cooking

How To Make Crispy Brussels Sprouts

See how we used the new T-fal® ActiFry® Genius to make crispy brussels sprouts, plus get our smoky paprika dip recipe. 

Recipes

3 Mouthwatering Recipes From Anthony Rose’s New Cookbook, The Last Schmaltz

Remember when everyone was suddenly craving cauliflower? Blame Anthony Rose, king of amped-up comfort food, whose Slow-Roasted Cauliflower with Halloumi, Tahini and Pomegranate Seeds became a much-ordered, much-copied classic at Fat Pasha. This recipe and many more he’s known for — from Rose and Sons’ cheesy Patty Melt to Nutella…

Recipes

Rib Roast

Try this Rib Roast recipe from the cookbook The Last Schmaltz. My mom hates a rib steak (too fatty), but the rest of the family loves it (so fatty). Steaks are one thing, but slow-roasting a whole or even a half bone-in roast to rare is the best. Cut it into huge…

Recipes

Patty Melt

Try this Patty Melt recipe from the cookbook The Last Schmaltz. Not quite a hamburger and not quite a grilled cheese, this is a grilled cheese sandwich with a hamburger patty inside. It’s the best non-hamburger in Toronto, as voted unanimously by me. The grilled cheese is fried in butter and…

Recipes

Nutella Babka Bread Pudding

Try this Nutella Babka Bread Pudding recipe from the cookbook The Last Schmaltz. I stand with Elaine Benes (you know, Elaine from Seinfeld) on the great babka debate. Cinnamon babka is a lesser babka than chocolate babka. By a longshot. In this recipe, the sourness of the labneh and the sweetness…

Recipes

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

Cheesy Korean Lobster Tails

Because the lobster is cut into chunks midway during the cooking process (making it easy to eat right out of the shell), a good pair of kitchen shears will serve you well when making this recipe. Gochujang, a fermented Asian red chili paste, adds a sweet and spicy kick.

Recipes

Indian-Spiced Back Ribs With Mango Barbecue Sauce

Steaming pork ribs before they hit the grill is the best way to get fall-off-the-bone, tender meat. The juices from the ribs and the spices from the marinade are cooked down and, combined with mango chutney, create a lovely, sweet and sticky sauce.

Recipes

All-American Smash Burgers

Keep the meat loose when forming the patties, and don’t worry if they aren’t perfectly symmetrical — trust me, no one will care!…

Recipes

The Paloma

If you love a margarita, this will be your new summer sipper. It’s a refreshing blend of sweet and sour flavors.

Recipes

Cauliflower Steak Provençal

Anchovies add a salty, briny taste to the sauce, but they can be omitted to make this recipe suitable for vegetarians and vegans.