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The Ultimate Focaccia
“I’ll often take one of these with me if I’m going to a dinner party – it always disappears very quickly! There’s a lot of water in the dough which you need, as otherwise you can end up with a cakey...
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Giuliano Bugialli’s Focaccia with Tomatoes and Oregano
“Giuliano was an Italian cookbook author and teacher who was one of the people that introduced North America to really good Italian food. This focaccia is delicious, it isn’t difficult to make and it...
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Elizabeth’s Cherry Tomato Tartes Tatin
“Elizabeth Pizzinato is a friend who has the most amazing holiday open house every year. This is one of the things she makes, and we fell in love with it. They’re so easy and delicious, and they look...
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Ask A Chef: Matty Kane’s Roasted Olives
Matty Kane of Shelter Restaurant in Tofino, B.C., shares a recipe for an olive dish that’s perfect for a crowd. Q: My family has just returned from a vacation in Tofino. We had dinner at Shelter...
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Parmesan Cheese Croquettes
“My mom used to buy these from the grocery store, but you can’t get them anymore, so I reproduced the flavor from memory to create a canapé for the restaurant and at home.” The post Parmesan Cheese...
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Adrian Forte’s Curry Chicken Spring Rolls
These spring rolls are from Yawd: Modern Afro-Caribbean Recipes by Adrian Forte. Appetite by Random House, 2022, $35. “Jamaica has a huge population of Chinese Jamaicans who migrated to the island in...
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Tempura Mushroom Sliders with Gochujang Aioli and Herb Salad
This slider comes from Suzanne Barr, former chef at Gladstone Hotel and True True Diner. “This is a go-to recipe for our family. There’s so much flavor and texture in each bite, and I feel good...
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Creamy Hummus
“The step of removing the chickpea skins may seem fussy, but the result is a luxuriously silky hummus. I serve this with whole chickpeas, Marcona almonds, and smoked paprika for flavor and crunch.” –...
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Caramelized Onion and Anchovy Tart (A Perfect Snack)
“Topped with caramelized onions and anchovies, and dotted with black olives for good measure, this is my version of the pissaladière, a popular dish in France and Italy.” – Alison Roman The post...
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Herb-crusted Yellowfin Tuna
“Here we use yellowfin tuna, but bluefin or bigeye are also excellent as their meaty texture lends itself well to grilling. Cut the tuna to a 1-inch thickness—anything bigger causes the crust to become...
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Fried Oysters: Stewart’s Dining Room & Oyster Saloon, Halifax
Ocean-fresh oysters fried in a light herb-crumb coating are best served with a garlicky aioli dipping sauce. The post Fried Oysters: Stewart’s Dining Room & Oyster Saloon, Halifax appeared first on...
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Swiss Fondue: Auberge Saint-Gabriel, Montreal
“The unctuous and rich Swiss fondue is served with roasted potatoes, cured meats and tons of cubed baguette just begging to be dipped.” — Gabby Peyton The post Swiss Fondue: Auberge Saint-Gabriel,...
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5+ Appetizers To Serve At Your Next Party
Whether you’re hosting Christmas dinner, a New Year’s Eve party or a casual potluck with friends and family, these easy appetizers and snacks are perfect for serving around the holidays. Favorites...
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Ask A Chef: Vanessa Bélanger of Café Lunette Shares Her Recipe for a Decadent...
Q: On a recent visit to Halifax, I had the most amazing Baked Camembert dish at Café Lunette. I would love the recipe so I can make it for guests! — Chantelle, Ottawa A: “Who doesn’t love a bit of...
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Crispy Potato Skins with Fried Herb Aioli
“Frying woody herbs tones down their bitterness and intensity, leaving behind pure herbaceous flavour. Adding capers and cornichons into the mix makes for an unforgettable dish.” – Molly Baz The post...
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