Recipes
All-Dressed Devilled Eggs
“The beauty of a devilled egg is that beyond the usual mayo, mustard and pickle bits, you can add just about anything to the yolks—ripe…
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Frangipane Pear Tart
“The almond pear tart is a French classic, filled with almond frangipane, and topped with fresh or poached pears,” says Betty Hung, author of 2019…
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Sopressine Pasta with Smoked Tomato Sauce
“This dish was created during the Great Tomato Glut of 2017,” shares Andrea Carlson, author of 2020 Silver winning cookbook, Burdock & Co. “Due to…
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Un pain aux raisins en souvenir de Thoreau
Très loin de la vie rudimentaire de Walden, voici la version moderne et délicieuse de pain aux raisins à la mijoteuse de Ricardo Larrivée, un…
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Mushroom Wellington
“Finding plant-based main dishes for a holiday meal, can be a serious challenge!” shares authors Jillian Harris and Tori Wesszer of 2020 Shortlisted cookbook, Fraiche…
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Salade tiède de betteraves, pomme et noisettes
“La pomme est pour moi le fruit ultime du réconfort,” dit auteure Pommes : de la soupe au strudel, Louis-François Marcotte. “J’ai grandi en en…
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2020 Cook the Books – SAIT
School: Southern Alberta Institute of Technology (SAIT) Students: Melanie Craighead and Sashank Palla Follow on IG // Twitter Recipe: Duo of Duck with Flavours from…
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Caramel Pork
This delicious Caramel Pork dish is a Vietnamese classic for good reason. Slightly sweet, nicely heated, and topped with fresh cilantro and green onions, it’s…
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2020 Cook the Books – Thistletown Collegiate Institute
School: Thistletown Collegiate Institute, Toronto Students: Nadra Ali & Sagal Ismail Follow on: IG // FB // Twitter Recipe: Somalian inspired stuffed Chicken with toasted…
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Le Hood Fashioned
“Rares sont les gens qui ont autant d’énergie que P.-O,” dit Max Coubes et Rose Simart, les auteurs de L’apero au Quebec: cocktails locaux et…
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