Taste Canada
2022 Cooks the Books presented by Canadian Beef – Team: Fleming College
Sous-vide Beef Belly with a Red Wine Glace, Roasted Bone Marrow with Parsley and Little Leaf Microgreen Salad, served with Rosti Potato, Butternut Squash Puree,…
2022 Cooks the Books presented by Canadian Beef – Team: Thistletown Collegiate
Weekday Wellington with Horseradish Hollandaise Sauce Recipe by: Student Chefs Thomas Goodwin and Yovan Zlicic from Thistletown Collegiate Institute Nothing beats a…
2022 Cooks the Books presented by Canadian Beef – Team: Durham College
Corned Beef Tongue with Mustard Jus, King Oyster Mushroom, Champs, Pickled Cabbage, Glazed Carrots & Brussels Sprouts Recipe by: Student Chefs Adreanna Russell and Sahil…
Fougassettes olives vertes et ciboulette
“Je vous propose des fougassettes non façonnées à l’allure rustique et faciles à réaliser. Elles sont agréables à servir dans la corbeille à pain, et…
Banana Walnut Crunch Doughnuts
“Baked doughnuts are a super quick alternative to fried ones. They come together with just a whisk and are ready in a snap. This is…
Cypriot Potato Salad
“I am told by my mom that when my grandparents left to tend the animals in the fields, they would often take the ingredients for…
Whipped Shortbread Thumbprints
“I bring my grandmothers’ old recipes up a lot because they are so important to me, almost like being able to ask them questions about…
Stuffed Peppers
“This is such a popular dish in Macedonian cooking. Everyone has a different take, but traditionally the stuffing is made with ground beef and rice.…
Gido Habib’s Ful Breakfast
“My maternal grandfather was a great man—a dedicated husband, father, and physician—who held fast to his Egyptian roots, starting with breakfast. Every morning of his…
Salade De Boulgour
“Composé lui aussi de boulgour, Pitch est en quelque sorte la version arménienne du taboulé, mais en plus relevé, car on y trouve notamment du…