Appetizers & Snacks
Sugar Pie
“I’ve heard that sugar pie used to be made by stirring brown sugar, cream and flour with your finger right in the pie shell,” says chefs Dominic Paul & Jessi Duffy who’s recipe is featured in Ottawa Cooks by Anne DesBrisay. “That’s something I like about traditional desserts; they tend to be homely and unsophisticated.…
The P&L Burger
“I am known for cheeseburgers, and I hate it,” says chef Matty Matheson, author of 2019 Shortlisted cookbook, Matty Matheson: A Cookbook. We always had a cheeseburger on the menus at Parts & Labour and Oddfellows,” “Everyone loves cheeseburgers. But then I did a cheeseburger competition TV show in Toronto called Burger Wars. It was…
Egyptian Rice Beef Bowl
Inspired by Koshari, a traditional street food in Egypt, this weeknight rice bowl features a hearty mixture of protein and fibre-rich whole grain, beans and ground beef, all topped with a zesty tomato salsa. This meal gets an iron boost with the synergy-effect of combining meat, beans, chard and whole grain. Follow Canada Beef: IG //…
Chocolate Chip Cookies
“This recipe has been adapted from the well-known recipe from the New York Times,” says author Jackie Kai Ellis of The Measure of My Powers. “I had tried many recipes obsessively over the years and narrowed them down to three favorites: this is one I still make often when I want an ooey gooey cookie…
Rajas Poblanas
This dish is part of the Savour Ontario recipe collection, created by top Ontario chefs. Sign up to receive the complete digital collection. Chef Elia Herrera chose this recipe to share with Savour Ontario at Home because it’s a family favourite. “This dish was one of Grandma’s favourites and she used to cook it for…
Nonnettes
“La nonnette est un petit gâteau de pain d’épice légèrement bombé et glacé,” explique Isabelle Lambert, auteur de Miel. “La recette existe depuis des temps immémoriaux. Son origine reste floue, mais il est acquis qu’elle existait déjà au temps des chanoinesses en Europe. Ce n’est pourtant qu’au début du 20e siècle que la nonnette a…
Reverse-Seared Steaks
“Reverse searing—grilling over low, indirect heat before a final sear—gives your steaks a terrific crust and the most evenly cooked and juiciest meat possible,” explains Danielle Bennet, author of DIVA Q’S BARBECUE: 195 RECIPES FOR COOKING WITH FAMILY, FRIENDS & FIRE. Follow Danielle Bennet on IG // FB
Potato Rosti with Niagara Gold & Salsa Verde
This dish is part of the Savour Ontario recipe collection, created by top Ontario chefs. Sign up to receive the complete digital collection. “I am both happy and proud to be Canadian,” says Chef Missy Hui. “Supporting our local farmers, producers, small businesses and restaurants, and helping those who are experiencing food insecurity, however we…
Coconut and Flaxseed French Toast
“I felt it was important to write The Complete Plate after receiving a life changing diagnosis in 2013,” says author Lauren Klukas. “My new reality resulted in not being allowed to exercise for the rest of my life. I felt like I had already given up so much and I was not ready to also…
Boules d’Energie
“On mange ces boules d’énergie, telles quelles, en collation ou comme dessert,” explique Marie-Josée Bettez et Christophe Bettez-Théroux, auteurs de Lunchs réinventés . “Et les jours où on se sent inspiré, on les combine avec des fruits pour faire de jolies brochettes!” Sans : œufs, lait, soya, arachides, noix, sésame, blé, gluten, poissons, mollusques, crustacés,…