Appetizers & Snacks
All-Dressed Devilled Eggs
“The beauty of a devilled egg is that beyond the usual mayo, mustard and pickle bits, you can add just about anything to the yolks—ripe avocado, a bit of chopped kimchi, curry paste, chimichurri, Sriracha—anything that goes well with eggs can be mixed in, like a twice baked potato. The chips though—they add salt and…
Frangipane Pear Tart
“The almond pear tart is a French classic, filled with almond frangipane, and topped with fresh or poached pears,” says Betty Hung, author of 2019 shortlisted cookbook, French Pastry 101. “For simplicity, this recipe uses freshly sliced pears. This is an excellent example of how versatile the basic recipes are; starting with the simple tart…
Sopressine Pasta with Smoked Tomato Sauce
“This dish was created during the Great Tomato Glut of 2017,” shares Andrea Carlson, author of 2020 Silver winning cookbook, Burdock & Co. “Due to a cool early growing season and a sudden hot spell, the tomatoes we had all been waiting for all summer came ripe all at once. Farmers were desperately trying to…
Un pain aux raisins en souvenir de Thoreau
Très loin de la vie rudimentaire de Walden, voici la version moderne et délicieuse de pain aux raisins à la mijoteuse de Ricardo Larrivée, un clin d’œil à mon ami cuisinier qui est un peu beaucoup à l’origine de cette À la table des philosophes.
Mushroom Wellington
“Finding plant-based main dishes for a holiday meal, can be a serious challenge!” shares authors Jillian Harris and Tori Wesszer of 2020 Shortlisted cookbook, Fraiche Foods, Full Hearts. “We played around with a few ideas and finally fell head over heels in love with this dish that Jillian created — she seriously knocked it out…
Salade tiède de betteraves, pomme et noisettes
“La pomme est pour moi le fruit ultime du réconfort,” dit auteure Pommes : de la soupe au strudel, Louis-François Marcotte. “J’ai grandi en en mangeant une par jour, dans la salade Waldorf ou la croustade de ma mère. Elle fait partie de notre culture, de notre patrimoine culinaire et de nos traditions avec ses…
2020 Cook the Books – SAIT
School: Southern Alberta Institute of Technology (SAIT) Students: Melanie Craighead and Sashank Palla Follow on IG // Twitter Recipe: Duo of Duck with Flavours from the Forest Pantry A true Canadian farm to table inspired autumn dish, featuring duck two ways using foraged ingredients from Alberta, along with a bounty of rich and vibrant ingredients…
Caramel Pork
This delicious Caramel Pork dish is a Vietnamese classic for good reason. Slightly sweet, nicely heated, and topped with fresh cilantro and green onions, it’s sure to please everyone around the table. Thanks to 2020 Taste Canada Awards shortlisted author Kim Thuy, for this gorgeous recipe from her book Secrets From My Vietnamese Kitchen. Follow…
2020 Cook the Books – Thistletown Collegiate Institute
School: Thistletown Collegiate Institute, Toronto Students: Nadra Ali & Sagal Ismail Follow on: IG // FB // Twitter Recipe: Somalian inspired stuffed Chicken with toasted Barley, Squash and Malawa (crepes) Somalian cuisine is well renowned for irresistible spice blends, this dish combines complex flavours with a silky sauce, velvety squash puree and nutrient rich Canadian…
Le Hood Fashioned
“Rares sont les gens qui ont autant d’énergie que P.-O,” dit Max Coubes et Rose Simart, les auteurs de L’apero au Quebec: cocktails locaux et de saison. “Une courte conversation avec lui suffit pour comprendre que ce marchand de glace carbure à la passion. Au cours de ses longues journées de travail, il s’accorde peu…