Appetizer Recipes
Gravlax de Saumon
Le gravlax est LA spécialité culinaire des pays nordiques que je préfère. Il est fait de filets de saumon crus longuement marinés dans un mélange…
Fried Oysters
The latter half of the 19th century was the golden age of oysters. With advancements in food preservation and transportation that allowed oysters to be…
RICOTTA & ZUCCHINI FRITTERS “CACIO E PEPE”
We created this fritter/donut batter at the Harbord Room basically on day one, and its first use was for our Orange & Ricotta Dumplings, which…
Spicy Grapefruit Detox Margarita
The words “detox” and “margarita” likely don’t belong in the same sentence, but I’m all for poking a little fun at the wild world of…
Kimchi Aioli
Excerpted from The Miracle of Salt by Naomi Duguid, Artisan Books Follow Naomi on IG // FB // X
Luxurious Baked Brie
This baked brie is rich, creamy and garlicky. I love serving this luxurious cheese when entertaining in the cold winter months to soothe the soul.…
The Crescent Caesar
Cocktail by Ryan Reynolds, Co-owner, Aviation American Gin “To me, the taste of a Caesar is the taste of home. It’s the quintessential Canadian cocktail…
Roasted Ruby Radish on Herbed Torn Greens
“When I visit markets this time of year, I find the overflowing baskets of ruby-red radishes impossible to ignore. Too pungent for me when raw,…
Spicy Watermelon Pickles
“I first discovered watermelon pickles in a canning book from 1965. I followed the recipe exactly, even including the recommended addition of red food colouring.…
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…