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…
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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…
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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…
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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…
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Kimchi Aioli
Excerpted from The Miracle of Salt by Naomi Duguid, Artisan Books Follow Naomi on IG // FB // X
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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.…
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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…
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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,…
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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.…
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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…
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