Taste Canada
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…
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%…
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…
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…
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.…
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 /…
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.…
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…
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…
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…