Main Dishes
Frugal Fennel-Frond Pesto and Pasta
“At my farmers’ market, a couple of vendors give away fennel stalks and fronds,” says Anne-Marie Bonneau, author of 2022 Shortlisted cookbook, The Zero-Waste Chef: Plant Forward Recipes and Tips for a Sustainable Kitchen and Planet. “Most fennel buyers want the stalks and fronds lopped off, nipping what-on-earth-do-I-do-with-this-stuff guilt in…
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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 Sandwich! The prime rib sandwich has been a popular dish for the Bay Street barons and Toronto regulars that Library Bar has welcomed over the…
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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 / FB / Twitter
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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 this majestic goose is actually considered a nuisance bird, with its population on the rise unaffected by urban sprawl and human interference.” explains Michael Hunter,…
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Stir-Fried Rice Noodles in Tamarind and Palm Sugar Sauce | Pad Thai
“When I started cooking in Canada, so many people asked me to put ketchup in my pad Thai, but I never would,” says chef Nuit Regular, author of the Gold-winning cookbook, Kiin: Recipes and Stories from Northern Thailand. “So many people are surprised by the taste of this dish in…
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Lamb Shank Tagine
“A tagine is a cone-shaped cooking vessel traditionally used in Moroccan cooking,” explains Peter Sanagan, author of the 2021 Shortlisted cookbook, Cooking Meat. ”Meat (commonly lamb, chicken, and beef), vegetables, and liquid are placed in the shallow base, the lid is set on top, and as the food cooks, the…
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Zwiebelkuchen Onion Quiche
“This quiche is a Schales family tradition, served to celebrate the first crush of grapes after harvest and bless the new vintage,” says Jennifer Schell, author of 2021 Taste Canada Awards Shortlisted Cookbook, The B.C. Wine Lover’s Cookbook: Recipes & Stories from Wineries Across British Columbia. “Stefanie Schales serves it…
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Double Beef Patty Melt with Gruyère and Molasses Bread
“There really isn’t a patty melt culture in Canada,” says Matty Matheson, chef and author of 2021 Taste Canada Awards Shortlisted cookbook, Matty Matheson: Home Style Cookery. “It might be because we don’t have a lot of diners. Regardless, I love a patty melt so much, and I don’t think…
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Piri Piri Chicken
A staple menu item at Portuguese churrasquerias, piri piri chicken (also called pili pili or peri peri) derives its name from the peppers traditionally used in the dish’s marinade. Piri piri peppers arrived in Portugal by way of southeastern Africa and thereafter became popularized by the charred rotisserie chickens that…
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