Taste Canada
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.…
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Easy Pecan Pie Bars
“These gooey Easy Pecan Pie Bars are …full of decadence,” says Julie Albert and Lisa Gnat, authors of The Bite Me Balance Cookbook. “They’re like…
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Roast Canada Goose Breast and Cassoulet
“Many people believe that as a symbol of Canada, the Canada goose is protected from hunting and eating. In fact it can be hunted, and…
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The Kitchen: A Journey Through History in Search of the Perfect Design by John Ota
Follow John Ota on IG // Twitter An excerpt from John Ota’s 2021 Shortlisted book in the Culinary Narratives Category: “My love for kitchens began…
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Stir-Fried Rice Noodles in Tamarind and Palm Sugar Sauce | Pad Thai
“When I started cooking in Canada, so many people asked me to put ketchup in my pad Thai, but I never would,” says chef Nuit…
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Weekend Free-ttata™
“Nothing tastes better than free!” says Bob Blumer, author of 2021 Gold winning cookbook, Flavorbomb: A Rogue Guide to Making Everything Taste Better. “My Weekend…
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Winter Squash with Crispy Sage and Honey
“I love the caramel-y, pie-like flavor that squash develops as it roasts,” says Eden Grinshpan, author of 2021 Silver-winning cookbook, Eating Out Loud: Bold Middle…
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Gratitude chocolatée
“Petits et grands vont raffoler de cette rafale de joie qui engendre la bonne humeur,” dit Madame Labriski, auteur de Ces Muffins dont tout le…
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Lamb Shank Tagine
“A tagine is a cone-shaped cooking vessel traditionally used in Moroccan cooking,” explains Peter Sanagan, author of the 2021 Shortlisted cookbook, Cooking Meat. ”Meat (commonly…
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Wild Sage Salad
The end of summer is a time of harvest, and in our minds, there are specific herbs that conjure up a feeling — crunchy rainbow-colored…
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