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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
Master Weekend Entertaining With The New Cookbook, See You On Sunday
New York Times food editor Sam Sifton’s latest cookbook is all about rediscovering Sunday supper and gathering friends and family for a meal. Casual weekend hosting just makes life better, and Sam’s generous book of 200 recipes will definitely help you feed a crowd. Full of international flavors (think: Chicken Adobo…
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Chicken Shawarma
Try this Chicken Shawarma recipe from the new cookbook, See You on Sunday.
Food
Fish Tacos
Try this Fish Tacos recipe from the new cookbook, See You on Sunday.
Food
Sobo’s Pacific Rim Salad
“If I could eat only one dressing for the rest of my life, it would be my Ginger Soy Vinaigrette,” says Sobo‘s chef Lisa Ahier. “The zesty, punchy combo of soy and ginger always pounces on my palate, especially with raw veggies and lettuces. This salad is…
Food
Smoky Skillet Shrimp
This recipe is the love child of Shrimp Scampi and a Spanish-style shrimp tapas. Fast, delicious and saucy, these shrimp are best served with crusty bread.
Food
Zesty Whipped Feta Dip
Roasted garlic and fresh lemon add nutty depth and bright flavor to this addictive Zesty Whipped Feta Dip. Look for roasted garlic where you buy olives and antipasti, or trim the top of two heads of fresh garlic, drizzle with olive oil, wrap in foil and bake for 40 minutes,…
Food
Caramelized Banana Custard With White Chocolate & Hazelnut Crumb
Toronto’s newest tasting menu restaurant, ēst, showcases the diversity of Canadian cuisine through small, artfully-plated fare. The buzz-worthy joint — located in Toronto’s Riverside neighborhood — has a minimalist, Scandi-style interior filled with Caesarstone quartz, providing the perfect backdrop for the roster of Instagram-worthy dishes. Chef Sean…
Food
Green Olive Dressing
“I love the simplicity of it: this olive dressing on green-leaf lettuce. That’s it!” says Matty Matheson, the executive chef of Parts & Labour. “The very first time I went to my future wife’s house for dinner, her mom served this salad. It was perfect. And I’m a guy…
Food
Try Versatile Recipes From Mark Bittman’s New Cookbook, Dinner For Everyone
If some of your family or friends are vegan, it can be tricky to come up with a meal that everyone can enjoy. Acclaimed cookbook author Mark Bittman checks every box with his latest cookbook. He takes classic recipes — think coq au vin or pasta Bolognese — and offers…
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!…
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…
Food
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…