Appetizers & Snacks
Apricot Raisin Cake
“In many communities in Newfoundland, it’s a long-standing tradition to include a blank recipe card with a bridal shower invitation so that the bride-to-be has a collection of tried-and-true recipes to use during her married life,” says Marsha Tulk, one of the authors of 2022 Shortlisted Cookbook, Food, Culture, Place: Stories, Traditions and Recipes of…
Frugal Fennel-Frond Pesto and Pasta
“At my farmers’ market, a couple of vendors give away fennel stalks and fronds,” says Anne-Marie Bonneau, author of 2022 Shortlisted cookbook, The Zero-Waste Chef: Plant Forward Recipes and Tips for a Sustainable Kitchen and Planet. “Most fennel buyers want the stalks and fronds lopped off, nipping what-on-earth-do-I-do-with-this-stuff guilt in the bulb. So, I get…
Spicy Stuffed Zucchini Blossoms (Anthous) Ανθούς
“This is one of my favourite traditional Cypriot dishes, which is enjoyed by my family every summer and into the early fall while zucchini blossoms are around,” says Christina Loucas, author of 2022 Shortlisted cookbook, Cyprus Cuisine. “Outside of Cyprus I have mostly seen zucchini blossoms fried or stuffed with cheese, and I find that…
Empire Cookies with Gin Glaze
“The Empire cookie goes by many names—Belgian biscuit, biscuit bun, German biscuit, double biscuit—and is apparently related to the Linzertorte, which I suppose it must be, in as much as any jam-filled pastry is,” says Camilla Wynne, author of 2022 Shortlisted cookbook, Jam Bake: Inspired Recipes for Creating and Baking with Preserves. “I do not…
Baileys Pecan Butter Tarts
“Butter tarts, a Canadian classic, are the subject of much debate: to add or not to add raisins. If you are among the roughly 10% who insist they must have raisins in them, I am sorry, but I am just not a fan of raisins in desserts,” says Jenell Parsons, author of You Wanna Piece…
DES MENUS INSPIRÉS DU CALENDRIER
Par: Julie Aubé, auteur de Mangez local! Recettes et techniques de conservation pour suivre le rythme des saisons Follow: IG // FB // Twitter Suivre le rythme du calendrier des ré coltes, c’est entamer une douce transition d’une cuisine qui tient pour acquis qu’on peut avoir de tout en tout temps, vers une cuisine aussi savoureuse…
The Bay Street Sandwich
Executive Chef jW Foster (from the historic Library Bar at the Fairmont Royal York Hotel in Toronto), shares his recipe for his popular Prime Rib Sandwich! The prime rib sandwich has been a popular dish for the Bay Street barons and Toronto regulars that Library Bar has welcomed over the years. When Chef Foster was…
7 Reasons to Grow Your Own Food
By: Niki Jabbour, author of 2021 Shortlisted book in the Culinary Narratives Category, Growing Under Cover: Techniques for a More Productive, Weather-Resistant, Pest-Free Vegetable Garden. Follow Niki on IG / FB / TW : Vegetable gardening is big as homeowners, apartment dwellers, and anyone with a bit of sun has been discovering the joy…
Plaque de légumes à la mexicaine
“Impossible d’être à côté de la plaque en servant ce repas coloré !” dit Geneviève O’Gleman, auteur de Petit Prix. Follow Geneviève O’Gleman on IG / FB / Twitter
Red Bulgur Yeghints
“Yeghints, or pilaf, is a dish that is made when water is poured over a grain and cooked until all the water has been absorbed. While they are delicious on their own, they are commonly served as sides to complement (or liven up) the main dish. There are many different variations of yeghints, depending on…