Appetizers & Snacks
Roasted Ruby Radish on Herbed Torn Greens
“When I visit markets this time of year, I find the overflowing baskets of ruby-red radishes impossible to ignore. Too pungent for me when raw, they become sweeter and distinctively earthy when roasted. And best of all, not a single part of a radish—from its leaves to its roots—goes unused, as you’ll see in this…
Lemon Cream Tart
“This is one of the lightest, most lemony tarts imaginable, a perfect blend of sweet cream and tangy citrus. It’s a simple recipe with few ingredients, showcasing the sweet edge of lemon in every luscious bite.” – The Artful Pie Project: A Sweet and Savoury Book of Recipes by Denise Marchessault and Deb Garlick, Whitecap…
Golden Vegetable Soup
“At the height of summer, when so many golden vegetables—golden beets, golden tomatoes, yellow pattypan squash and golden potatoes—are at their peak and super ripe and tasty, this simple chilled soup is a great way to get a real taste of the season. Garnish this with a few basil flowers or leaves, some good-quality cold-pressed…
Mapled Tandoori Salmon with Mint
“My mother and I created this special dish for our Epicurean Indian Valentine cooking class. When putting the menu together for this class, we were mindful to choose red vegetables and spices, so any recipe using our Tandoori Marinade Spice Blend would fit in quite nicely. This recipe isn’t too fussy, so it’s a good…
The Gallery Café’s Saskatoon Berry Pie
“Saskatoon berry pie is the quintessential Prairie pie, and it’s a mainstay on the Gallery Café’s dessert menu. Sarah sources Saskatoons from Prairie Berries in Keeler for this recipe, which has been adapted over time by café staff and generations of women in the Moore family. Yvette even has a painting titled Saskatoon Pie –…
Spicy Watermelon Pickles
“I first discovered watermelon pickles in a canning book from 1965. I followed the recipe exactly, even including the recommended addition of red food colouring. The result was similar to a vinegary maraschino cherry. These watermelon pickles are completely different. Salty, spicy, and packed with flavour, they taste more like a pickled radish. I like…
Behind the Scenes of the Taste Canada Awards
[vc_row][vc_column][vc_column_text] By Jo-Anne Lauzer June 16, 2023 As a Taste Canada judge, I was always excited for the spring season as it meant that I would soon receive my box of cookbooks—and the more books that were in my category, the more excited I would be. So imagine my bliss, now as the Chair of…
Why I Love Cookbooks and Find Comfort in Following Recipes
Looking back, I’m not sure when my love for cookbooks began. I have always found great comfort in following recipes, especially ones with a story or memory attached. Initially this came in the form of handwritten recipes from both my parents, often on recycled pieces of scrap paper. When I decided to head west to…
Enjoy fresh, local Ontario produce this June!
June 5th-9th is Local Food Week, a time to enjoy fresh food grown, produced and processed in Ontario! Did you know that when you buy eggs in the grocery store, you are purchasing them from one of Ontario’s 500 egg farm families? These farm families work to supply fresh eggs to your local grocery store;…
Doigts de poulet au sésame, mayo épicée à la mangue
Ici, on coche toutes les cases d’une recette qui a du succès : Une garniture croustillante, mais sans friture, une sauce crémeuse sucrée et épicée à souhait, et surtout, elle est approuvée autant par les petits que les grands! – K pour Katrine par Katrine Paradis et Margaux Verdier.