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 de sucre, de sel, de poivre et d’aneth. Le sel ...
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 carried across the country, along with a major surge in ...
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 quickly became one of our iconic desserts. The batter itself ...
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 wellness. This vibrant margarita brings the sweet heat with freshly ...
Excerpted from The Miracle of Salt by Naomi Duguid, Artisan Books Follow Naomi on IG // FB // X
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. Tuck into this warming dish with fresh baguette or crackers ...
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 and one of the first drinks I ever had. We ...
“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, they become sweeter and distinctively earthy when roasted. And best ...
“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. The result was similar to a vinegary maraschino cherry. These ...
“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 elles sont délicieuses lorsque coupées en deux sur la longueur ...
