(avec ou sans levain)  Je ne suis pas très friande de friture, mais j’adore les beignets aux pommes. Ils me rappellent les sorties avec mes enfants au mont Saint-Grégoire, où on en dégustait au milieu des vergers. Le secret d’un beignet léger est de remuer la pâte le moins possible. Cela évite de développer le […]

As the seasons change, these tender pumpkin cake squares with caramel pecans baked right in to create gooey pockets of pumpkin caramel are one of the first signs of fall at the bakery. When we start loading up our pantry with extra cases of pumpkin purée, cinnamon, cloves, nutmeg, cardamom, ginger, and allspice, all bakers […]

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 cuit le poisson alors que le sucre le fermente et fait ressortir les arômes. La chair devient fondante et parfumée, […]

Complètement banane les Québécois? Avec raison! Nourrissante, bourrée de propriétés, accessible et délicieuse, la banane est depuis toujours un incontournable du panier d’épicerie. Pourquoi, une fois devenues brunes, plusieurs finissent-elles dans le congélo… ou dans le bac brun? –  Complètement banane!, Hubert Cormier, Saint-Jean Suivez Hubert sur IG / FB / X Share Post Share […]

En soupe, en salade, dans un bol, chauds ou froids, croquants ou tendres, piquants ou pas, avec viande ou tofu, les ramens, on les aime d’amour, toujours plus chaque jour! Super nouvelle: t’as plus besoin de commander au resto. Prépare toi-même tes ramen dès que l’envie se pointe grâce à Ramène-moi un ramen! – Ramène-moi […]

The Similkameen Valley is famous for its tomatoes. They shine in chef Nick Atkins’s chilled soup, perfect for days when the temperature soars—as it does so often here in the South Okanagan. Fresh cucumber, peppers, onions and spices add complexity, while the basil oil and salsa fresca garnishes transform this gazpacho into something extraordinary. — […]

Sopa azteca Découvrez la recette de la soupe de tortilla mexicaine de Mario  Briones, un plat traditionnel et réconfortant, emblématique de la cuisine du Mexique. La soupe de tortilla est appréciée pour sa simplicité et ses saveurs profondes, faisant d’elle un incontournable des repas familiaux au Mexique. – Dans les cuisines du monde, Marianne Lefebvre, […]

The expression “sheet pan dinner” basically means that all the ingredients for your entire meal get cooked in one pan at the same time. Feel free to swap the chicken out for pork loin or chops if that’s what you have in the fridge, and any combination of vegetables will work. —Let’s Eat: Recipes for […]

Fish can sometimes cause reactions in people because it can form histamine if not handled properly. Histamine is a natural compound that can cause discomfort and a variety of symptoms for some people. But don’t worry, this recipe has got you covered with a few smart tips to keep fish fresh and safe to eat. […]

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 agricultural production, they showed up seemingly everywhere. They were the cheap, fast and trendy food of the day. This recipe […]

The ultimate low and slow comfort staple with a little je ne sais quoi, this recipe is one of my favorite make-aheads that, even after a few days, I’d happily serve to company (yes, even the mashed potatoes!). The sweetness of caramelized onions paired with rich and hearty slow-cooked beef is made all the more […]

Carrot cake is so ancient that historians do not quite agree on exactly where it came from, but it has enjoyed immense popularity since the Second World War in Britain, a time when carrots were used to add sweetness to cakes when sugar was being rationed. This cake is so good that our best friends […]

It’s easy to fit an entire meal in a pan when you roast your favourite meat over a bed of vegetables. This simple method is infinitely adaptable to the contents of your fridge and the harvest of the day. Simplicity is the goal and just about anything goes. Here, cauliflower, leeks, and apples slowly roast, […]

I am quite picky when it comes to pecan pie. I prefer a pie that is not too sweet and has an even balance of syrupy filling and nuts—too much of one or the other and I’m thrown off balance. Rich and nutty, the brown butter in this filling lends so much flavour and enhances […]

This curry has roots in the port city of Mangalore, in the southern state of Karnataka. Traditionally, we’d use kingfish or fresh sardines, but you could use black cod, halibut, or grouper instead. Full credit to chef Easo Johnson of the Taj Bekal Resort & Spa, who gave me this recipe. – My Thali: A […]

Caesar Salad with Crostini This salad was originally developed by an Italian immigrant, Caesar Cardini but it can be found in restaurants in Italy because of its popularity with tourists. Our version is healthier than the traditional version and we think the flavours are quite authentic. Taste this one blindfolded against the “other” Caesar salad […]

Voici une soupe avec un nom qui ne sonne pas soupe ! Au Maroc, il s’agit d’un plat d’hiver. Mon ingrédient secret ? La merguez ! – De tout coeur, Amine Laabi et Alexandra Diaz, Éditions de l’Homme. Suivez Alex sur IG / FB Suivez Amine sur IG / FB Share Post Share Pinterest

Gnocchi are light pillows of pasta begging for a rich and flavourful sauce. This soy-based, umami-centric mushroom sauce coats each and every gnocchi, creating a hearty dish that is perfect to share with family and friends. – The Vegan Bridge: Expanding Plant Based Cuisine, Romain Avril and Richelle Tablang, Whitecap Books Follow Chef Romain on […]

Aubergines en sauce tomate  Melanzane funghetti veut dire, littéralement, « champignons d’aubergine ». Ce nom viendrait du fait que les morceaux d’aubergine ont la forme de petits champignons.  – Bottega, Nos recettes et traditions familiales, Giovanna Covone, Éditions de l’Homme. Suivez Bottega sur IG / FB Share Post Share Pinterest

Our granny made cabbage rolls for every single occasion, always perfectly rolled and neatly arranged in the same well-loved casserole dish. There are many ways to make cabbage rolls, but our Ukrainian granny always made hers with a mix of rice, sautéed onions, and bacon, topped with a creamy tomato sauce and baked to perfection. […]

Red meat isn’t a prominent part of the Mediterranean diet, so for those people used to eating it regularly, using plant-based proteins like beans in meals can help reduce meat portions. This is a great example of a positive, “eat more” strategy, one that focuses on adding something nutritious to the diet, in contrast to […]

Pour une Syrienne, mettre du fromage dans une salade, ce n’est pas habituel. À force d’en voir partout ici, j’ai fini par succomber ! En garnissant cette salade de légumineuses de halloumi, on obtient un plat complet, qui fait un excellent lunch nourrissant. Dans la vinaigrette, le cumin et le piment d’Alep rehaussent bien le […]

When we decided to write this book, our first thought was, “You know what the world needs right now? Another take on vitello tonnato!” Just kidding—nobody needs another version of this classic Piedmontese dish. But because tomato season is so special and because Ryan’s and Steph’s moms really loved this version, in which savory beefsteak […]

Sans concession Cette tarte intensément chocolatée et très fondante combine deux couches de chocolat aux textures différentes. Le beurre salé relève encore plus la saveur du chocolat et ajoute une pointe de sel contrastante. Il faut cuire cette tarte à basse température pour que sa surface ne craque pas et reste lisse afin de recevoir […]

At Alberta Food Tours, we often create an experience where we change a classic French vinaigrette into an Alberta vinaigrette starring two of Alberta’s signature foods, canola and honey. Using an Alberta-made mustard instead of one from Dijon (which ironically is most likely made from Alberta mustard seeds) takes it to another level and makes […]

Gai Pad Gratiem Priktai| ไก่ผัดกระเทียมพริกไทย This is one of the most basic items you can get at a raan kao gaeng, a type of restaurant in Thailand where an array of ready-to-eat dishes are laid out on big trays and in pots, and you choose a couple of things to go on top of your […]

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 is super versatile, and here we’re using it in a savory fritter preparation that yields a pillowy, melt-in- your-mouth interior […]

This pear cake is very easy to make and also quite beautiful in its simplicity. You can, of course, add a scoop of vanilla ice cream or a cloud of just barely sweetened whipped cream, but it’s also wonderful on its own, at ambient temperature or even chilled, as part of a mid-afternoon coffee klatsch […]

Sticky, sweet, spicy, and juicy. If you are on the fence about cauliflower, this is the recipe that will convert you! This easy-to-make dinner is a go-to for me when I’m craving takeout vibes. Serve this cauliflower on a bed of fluffy steamed rice and you’re in for a firecrackin’ good time! — Sam Turnball, […]

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 squeezed citrus and a little heat from cayenne (if you dare). Instead of a standard salted rim, I like a […]

Voici la version maison d’une de mes salades de fast- food préférées. Pour le même prix qu’au restaurant, je peux acheter tous les ingrédients nécessaires pour faire quelques repas. Une autre astuce pour économiser!  – Cuisiner Plus Avec Moins, 70 recettes pour se régaler à petit prix, Vicky Payeur, Éditions de l’Homme. Suivez Vicky Payeur […]

La fameuse recette qui m’a fait gagner à l’émission Cook At All Costs sur Netflix. Je la propose en entrée, mais elle pourrait être servie en plat principal. On a besoin ici de la moitié de la recette de sauce. Savourez l’autre moitié sur un plat de pâtes!  – Dom Cooks, Des recettes simples pour […]

(ou galantine de porc)  Une recette d’antan dont le nom fera peut-être grimacer les plus jeunes, mais qui est ni plus ni moins un genre de terrine maison en gelée très savoureuse. Ma belle-maman avait insisté pour nous montrer comment elle procédait pour les dernières étapes, sachant que c’était aussi son dernier Noël avec nous. […]

(Boulettes de viande aux arachides) J’aime les boulettes. C’est facile à cuisiner et on peut les congeler. C’est bon sur les pâtes, le riz et les légumes. – Miamski ! On cuisine en famille, Mériane (Madame Labriski) Labrie, Éditions de l’Homme. Suivez Madame Labriski sur IG // FB  Share Post Share Pinterest

Vos papilles se croiront sous les tropiques avec ce burger aux saveurs de la Jamaïque. – Tellement frais, Geneviève O’Gleman, Éditions de l’Homme Suivez Geneviève O’Gleman sur IG // FB Share Post Share Pinterest

You wouldn’t think a roast chicken recipe could surprise you, but this one will. The texture of the frisée against the chicken, both with generous quantities of juices poured over, makes it irresistible both to look at and to eat. Wedges of roasted sweet potato make the perfect accompaniment. Simply peel and cut 2 large […]

Dans son tout premier livre, Fred Campbell fait le récit de ses excursions de chasse et de pêche les plus marquantes d’un bout à l’autre du Canada. À travers cet hommage passionné à la richesse de notre territoire, de sa faune, de sa flore et de ceux qui l’habitent, l’entrepreneur et aventurier cherche à susciter […]

“This chocolate mousse recipe is so simple and so delicious that I can almost guarantee it will become your go-to. Chocolate mousse is, by far, my daughters’ favourite dessert. I always get them to help whenever I make it—one melts the chocolate while the other separates the egg whites from the yolks to make the […]

Quelle allure ! Succès assuré lors d’un pique-nique ou d’un potluck. Pour une version plus rapide, n’hésitez pas à utiliser une bonne pâte du commerce et un fromage déjà parfumé aux herbes. – Mes carnets de saison : printemps – été par Josée di Stasio, KO Éditions. Follow Josée on IG // FB Share Post Share […]

“Craquant ou trempé dans un café, le biscotti est l’accompagnement rêvé pour le café de l’après-midi. La touche de fenouil avive et bonifie les saveurs du mélange.” – Café : Le connaître, le cuisiner, l’apprécier par Kareen Grondin et Didier Reolon, Les Éditions La Presse. Follow Kareen on IG Follow Didier of IG Follow Edika […]

“I’m putting it out there: Lake Erie yellow perch is like the candy of the fresh fish world. So tender and practically sweet. Even people who don’t like fish like lake or yellow perch. There is something of an obsession over it in Southern Ontario. But of course, you can source it elsewhere in North […]

Excerpted from The Miracle of Salt by Naomi Duguid, Artisan Books Follow Naomi on IG // FB // X Share Post Share Pinterest

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 and a glass of red wine. –  The Two Spoons Cookbook by Hannah Sunderani, Penguin Canada  Follow Hannah on IG […]

“Ricardo adore les tartes de toutes sortes. Il en fait même cuire dans notre van ! Les garnitures changent selon les saisons et nos inspirations. On en cuisine autant des plus raffinées avec un beau tressage que des versions rustiques. Cette tarte aux bleuets est une des meilleures qu’on ait faites. En y intégrant de […]

“This elegant pastry (pronounced pee-tee-VYAY) encloses layers of sweet roasted vegetables, portobello mushrooms, sun-dried tomatoes and Black Forest Ham. It also includes just enough Parmesan and Gruyère cheese to lend a savoury note to each splendid bite. Store-bought puff pastry works fine in this recipe, but there are no shortcuts in making the precooked filling. […]

“This is a truly special dessert—the grain-free lemony cake is rich with olive oil and lemon juice and is perfectly sweet. It’s deeply satisfying and dense without being heavy. Just twelve ingredients. I could not resist sneaking in a can of gut-friendly beans, which actually lighten up the batter while adding even more prebiotic fibre […]

(Granola protéiné amandes, cannelle et raisins) “Encore une fois, il y a souvent trop de sucre et de gras saturés dans les granolas du commerce. Ici, on célèbre le choix et le bonheur de manger sainement tout en se réglant. Le défi : ne pas le manger entièrement en un jour (comme moi !).” – Collations énergisantes […]

“My mother’s go-to road-trip food is this savory potato recipe served with chapatis, homemade yogurt, and pickles. I remember stopping off, during road trips, in parks for lunch and having aloo methi alongside homemade sandwiches instead of rest-stop takeout. What makes aloo methi such a good road-trip food is that it packs well, does not […]

Naomi Duguid, who’s taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey–a deep dive into the miracle of salt and its essential role n preserving, fermenting and transforming food. – The Miracle of Salt by Naomi Duguid, Artisan Books Follow Naomi on IG / X Excerpted […]

Voici une recette que j’ai créée il y a des années pour accompagner le pinot noir et que je fais encore lors d’occasions spéciales. Je sers le canard avec un gratin de légumes et, bien entendu, une bouteille de pinot noir. – Un week-end chez Lesley par Lesley Chesterman, Les Éditions Cardinal Follow Lesley dans […]

Le börek est à tel point intégré dans l’alimentation des Turcs qu’il se déroule rarementune journée sans qu’on engloutisse l’un de ces petits chaussons feuilletés. Et il n’y a pasde moment précis pour en manger : c’est bon au déjeuner, sur le pouce le midi, pour lepetit creux d’après-midi, au souper avec du yogourt nature […]

There are two ways you can go about making this recipe. You can buy a cured uncooked ham and cook ityourself, which will give you a less sweet, and more savoury ham, especially if you add the hay. Or youcan save a lot of time by buying a quality cooked and lightly smoked ham and […]

Brussels sprouts. The misunderstood veggie we all loved to hate when we were kids. Even most adults couldn’t stomach the typical way these little baby cabbages were served back in the day: gray, mushy, and bitter. Of course, plenty of thick, gooey cheese sauce helped hide them and make them more palatable. These days, they […]

Excerpt from Cooking Tips for Desperate Fishwives: An Island Memoir, by Margot Fedoruk, Heritage House Follow Margot on IG / FB / Twitter   “The night I ran over Rick with my car, I was over four months pregnant with our first daughter. I remember crouching at his side, knees painfully ground into the concrete, […]

Alors que le froid s’installe et qu’on s’emmitoufle à la maison, l’envie de faire un brin de pâtisserie nous reprend. Il faut dire que l’odeur d’un gâteau qui cuit au four procure en soi un grand plaisir. Tout comme de savoir qu’on aura en réserve une tranche de ce cake. C’est un bonheur en banque […]

À elle seule, la nourriture a le pouvoir de nous faire voyager. On s’assoit, on ferme le yeux, on sent, on goûte et hop! on se retrouve dans le pays de notre choix. Je vous offre ici le royaume de Thaïlande dans un seul bol!  – L’heure de la soupe : Des recette originales pour […]

I was trying to plan something to cook for one of my first virtual classes when I stumbled upon a bright, colorful photo of salmon covered in “jewels,” on Instagram @laineskitchen and I was inspired. The jewels I am using here are pomegranate seeds, orange suprèmes, rose petals, and pistachios. Other fresh fruit such as […]

Polpette al melanzane Bien que j’aime les boulettes de viande traditionnelles, j’adore cette recette. Les polpette sont légères, goûteuses et constituent un dîner d’été parfait. J’aime les servir avec une généreuse portion de sauce marinara, du pain frais et un bon verre de chianti. – Jusqu’à la dernière miette par Mathew Foulidis, Parfum d’encre. Follow […]

Where’s the vinegar? I’m in the poultry demo at the Natural Gourmet Institute, and I’m looking for the vinegar. The instructor is just patting the chicken dry and then nothing, no washing. What is this? Reports say that washing your chicken can cause bacteria to spread to kitchen surfaces and utensils. That will never stop […]

Every October in Quebec, it’s very easy to be inspired by all the autumn colors around us when we’re dreaming up our monthly salads. In 2020, we created the Feel Good Fall salad, and it was a huge success: gorgeous roasted rainbow carrots with fennel seeds, candied pecans, creamy goat cheese, and a tangy pomegranate […]

Ce plat au bœuf parfumé comprend des fines herbes, des légumes marinés, des rouleaux impériaux, de la sauce aux oignons verts et de la sauce de poisson trempette. Il est souvent servi à température pièce, comme une salade. – Hop dans le wok ! Les secrets de la cuisine asiatique à la maison par Christina […]

“Cette recette hybride entre la quiche et le pain est idéale pour un brunch. Servez ce cake tiède ou froid avec n’importe quel type de café. Si vous avez un restant, faites griller une tranche de cake dans un peu de beurre. Délicieux avec une salade!”– Café : Le connaître, le cuisiner, l’apprécier par Kareen […]

“Easier than tapping a maple tree. Like, much easier.”– Butter and Flower: Cannabis-Infused Recipes and Stories for the Cannacurious by Ann Allchin, TouchWood Editions Follow Ann on IG / X Recipe by Ann Allchin from Butter and Flower, copyright © 2022 by Ann Allchin. Reprinted with permission of TouchWood Editions. touchwoodeditions.com Share Post Share Pinterest

Découvre 100 combinaisons aussi délicieuses qu’originales et des assemblages d’aliments hyper simples qui respectent les ratios idéaux protéines-lipides-glucides en plus de s’adapter à toutes les situations (au boulot, sur le go, en solo).– Snunch par Hubert Cormier, Saint-Jean Éditeur Follow Hubert on IG / FB / X  Share Post Share Pinterest

“These flaky and tender scones are quick to prepare for breakfast, brunch or tea time. You can mix and refrigerate the dry ingredients in advance, so it’s ready to go when you start baking. They are especially tasty slathered with our delicious Raspberry Maple Butter.” — Best of Bridge Everyday Celebrations, 125 Recipes for Friends […]

“Nos filles adorent les bols-repas. C’est le plat parfait pour recevoir à la dernière minute. Il suffit de couper quelques légumes et de passer au comptoir de la poissonnerie pour le poisson frais ou de décongeler des ingrédients. À la maison, on a toujours des crevettes, des edamames et des dés de poisson dans le […]

“I do not think I am cut out for a fully raw food life, but I do love a beet ravioli. Marinated beets are flavourful and make a bright contrast to the luscious, rich macadamia pesto cheese that is packed with plant power. Herbs are often overlooked as sources of anti-inflammatory phytochemicals—we really need to […]

“BOOM ! BOOM ! BOOM ! C’est la fête chaque fois qu’on prépare ces boules à la maison. Aussitôt faites, aussitôt disparues. Encore une autre bonne raison de bouger plus… parce que ça boom avec ces boules énergisantes. Une collation saine, nutritive et délicieuse qui se glisse dans la boîte à lunch des enfants, c’est possible ? Oh que […]

“Karine Gagne learned to make this momo recipe from friends while doing research in Ladakh, India. “In spite of its seemingly banal and bland appearance, I also cherish this little ball of stuffed dough, as it recalls the many nights I spent with friends sharing stories, telling jokes, playing cards and board games, and singing […]

“Of any recipe in this cookbook, I’d love for you to try this simple plant-filled Bolognese. It is perhaps my favorite dish and comes together effortlessly. The best part about it is that the meaty texture of the sauce is made entirely of plants, producing a fiber- and nutrient-rich sauce perfect for topping just about […]

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 lived on Crescent Drive, hence the name,” Vancouver native Ryan Reynolds tells us. “My recipe is a Caesar Gin Martini, […]

“Green beans amandine is a simple dish of sautéed green beans and garlic, toasted almonds, and a squeeze of lemon. It is bright, citrusy, and nutty for a healthy side dish worth sharing. My family loves this classic recipe. If you ask me, it’s far too delicious for how quickly it comes together.” – The […]

“When peaches land in the markets, we all go bananas and The Merry Dairy kitchen has a giant peach party. It’s peach iced tea, peach pops, peach sauce, peach pie . . . and of course, peach ice cream. We don’t peel our peaches: the skins add flavour and colour. This ice cream classic is […]

“Notre tante Dany nous présente ici un mets typiquement chinois que sa mère préparait autrefois. Selon elle, cette recette d’aubergines farcies au porc est délicieuse, facile à faire et peu huileuse puisque la cuisson est à la vapeur plutôt qu’à la friture, comme le faisait notre mère (pour notre plus grand bonheur !). Notre tante […]

“Selon la légende, la Waldorf Salad a été créée en 1893 à l’occasion d’un bal de charité organisé au célèbre hôtel Waldorf-Astoria, à New York. La version que je vous suggère est cependant beaucoup plus estivale.” – Festif ! Recettes colorées pour goûter l’été à l’année par Martin Juneau, Les Éditions de l’Homme Follow Martin […]

“Tu connais mon passé de professionnel du barbecue ? Participer à des compétitions m’a permis de voyager souvent aux États-Unis. Du Vermont au Texas en passant par la Caroline du Sud, j’en ai vu des burgers ! Cette recette est inspirée d’un burger que j’ai mangé un jour dans le Maine. J’ai pris part à un repas […]

“Ce poisson cuit au four est la première recette que j’ai appris à cuisiner. Elle paraît complexe, mais c’est tout le contraire : elle est simple et rapide à préparer. Il s’agit d’envelopper un beau morceau de saumon dans une croûte parfumée.”– Méditerranéenne par Vanessa Perrone, Les Éditions Cardinal Follow Vanessa on IG / FB / […]

“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 of all, not a single part of a radish—from its leaves to its roots—goes unused, as you’ll see in this […]

“This is one of the lightest, most lemony tarts imaginable, a perfect blend of sweet cream and tangy citrus. It’s a simple recipe with few ingredients, showcasing the sweet edge of lemon in every luscious bite.” – The Artful Pie Project: A Sweet and Savoury Book of Recipes by Denise Marchessault and Deb Garlick, Whitecap […]

“At the height of summer, when so many golden vegetables—golden beets, golden tomatoes, yellow pattypan squash and golden potatoes—are at their peak and super ripe and tasty, this simple chilled soup is a great way to get a real taste of the season. Garnish this with a few basil flowers or leaves, some good-quality cold-pressed […]

“My mother and I created this special dish for our Epicurean Indian Valentine cooking class. When putting the menu together for this class, we were mindful to choose red vegetables and spices, so any recipe using our Tandoori Marinade Spice Blend would fit in quite nicely. This recipe isn’t too fussy, so it’s a good […]

“Saskatoon berry pie is the quintessential Prairie pie, and it’s a mainstay on the Gallery Café’s dessert menu. Sarah sources Saskatoons from Prairie Berries in Keeler for this recipe, which has been adapted over time by café staff and generations of women in the Moore family. Yvette even has a painting titled Saskatoon Pie – […]

“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 watermelon pickles are completely different. Salty, spicy, and packed with flavour, they taste more like a pickled radish. I like […]

Ici, on coche toutes les cases d’une recette qui a du succès : Une garniture croustillante, mais sans friture, une sauce crémeuse sucrée et épicée à souhait, et surtout, elle est approuvée autant par les petits que les grands! – K pour Katrine par Katrine Paradis et Margaux Verdier. Share Post Share Pinterest

“Petit matin au bord d’un lac tranquille. Il est tôt, le soleil t’aveugle un peu. Ton regard est attiré vers la table, où on vient de déposer un plat un peu messy, mais qui t’intrigue par son odeur enivrante. Est-ce une poutine? Une ratatouille des temps modernes ? Difficile à dire, mais quand tu y […]

“These kid-size salmon bites are a powerhouse of protein and omega-3 fat. As your child gets bigger, so can the size of the bites—soon they will be eating salmon burgers! Serve with a dipping sauce like tzatziki.” –  Food to Grow On by Sarah Remmer and Cara Rosenbloom Follow Sarah on IG, FB and Twitter  […]

“Tandis que le baklava grec est glacé au miel, le baklawa (avec un W !) syrien, lui, est sucré à l’eau florale — et plus léger. En général, nous les achetons chez les hellouanis, des marchands de desserts dont certains sont en activité depuis des générations, et nous les offrons en guise de cadeau d’hôte. […]

“While we tell kids constantly to eat all their vegetables, we adults could use that reminder ourselves. These savory vegetable pancakes make both recommendations easy. They satisfy all eaters while clearing a few things out of the refrigerator—half a zucchini, a lone carrot, a pinch of chopped fresh herbs. Have some kale stems left over […]

“Halloumi is a versatile semi-hard white cheese that has been prominent in Middle Eastern and Greek cooking for generations and with good reason—it can be seared, grilled, or even broiled. It gives a dish that salty punch that is sometimes needed to elevate the other players in a salad. As for the beets, always roast […]

“Even though it sounds and looks pretty darn fancy, a tarte tatin is one of the quickest ways to make a stunning pie for your table. Traditionally made with apples, this springy version is a great way to put a spin on the classic combo of sweet strawberries and sour rhubarb.” – Well Seasoned by […]

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With just a little under a month to go until spring is officially here, it’s time for a celebration! Spring is a time to celebrate surviving winter’s harsh weather and to look towards the summer ahead. Whether you choose to bring in the spring by sticking to your New Year’s meal planning goals or want […]

“Bien que le Cosmopolitan soit d’abord et avant tout un classique moderne à la vodka, sa structure ressemble indéniablement à celle d’un White Lady, où l’acidité du citron est remplacée par celle de la canneberge et de la lime. Lors de la rédaction de cet ouvrage et de ses milliers de tests de cocktails, l’équipe […]

If there was ever a salad equivalent to a warming, good-for-the-soul soup, this is it! This salad is my trick to getting in those veggies in the winter, when I no longer feel like cold salads and smoothies. Plus – the dressing is SO good, you’ll want to make extra and drizzle it on everything! […]

“This recipe calls for every part of the corn—the husk, the silk, and the cob for broth and the kernels for the chowder itself. Like many of the recipes in this book, you can cook this chowder in steps—the broth one day, the soup the next.”  – The Zero-Waste Chef by Anne-Marie Bonneau Follow Anne-Marie on IG // […]

“This is like a BLT sandwich but made into a pasta salad! As always, the L stands for lettuce and the T for tomato, but the B in this recipe name is for spicy, buttery bread cubes. The crispy cubes with Cajun-inspired seasoning are so irresistible—just try to be polite and leave some of the […]

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“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 et grillées. Elles font aussi d’excellents sandwichs”! – Le pain d’une vie! : Faire son pain maison n’aura jamais été […]

“Baked doughnuts are a super quick alternative to fried ones. They come together with just a whisk and are ready in a snap. This is a perfect recipe if you are trying to find a way to use that ripe banana in your freezer and are sick of making banana bread or muffins. The walnuts […]

“I am told by my mom that when my grandparents left to tend the animals in the fields, they would often take the ingredients for potato salad and make this on the side as they watched over the animals,” says Christina Loucas, author of 2022 Shortlisted cookbook, Cyprus Cuisine. “It was considered a “poor man’s” […]

“I bring my grandmothers’ old recipes up a lot because they are so important to me, almost like being able to ask them questions about baking from beyond the grave. When I somehow misplaced my maternal grandmother’s handwritten whipped shortbread recipe I was totally devastated. I looked everywhere to no avail. So, I began to […]

“This is such a popular dish in Macedonian cooking. Everyone has a different take, but traditionally the stuffing is made with ground beef and rice. Depending on what looks best at the butcher, I sometimes substitute other ground meats as well, particularly pork. My aunt Sophie used to make the best stuffed peppers in our […]

“My maternal grandfather was a great man—a dedicated husband, father, and physician—who held fast to his Egyptian roots, starting with breakfast. Every morning of his adult life started with ful mudam- mas. These cooked fava beans are standard fuel for many Egyptians, often paired simply with bread. When I thought about tweaking this recipe to […]

“Composé lui aussi de boulgour, Pitch est en quelque sorte la version arménienne du taboulé, mais en plus relevé, car on y trouve notamment du cumin et du piment. C’est aussi le plat préféré de Marie, ma belle-mère, à qui je souhaite rendre homage en l’incluant dans ce livre.” –  Les Filles Fattoush by Adelle […]

“Gnudi are kind of like if the inside of cheese tortellini had a baby with gnocchi. They are essentially little dumpling pillows of ricotta and Parmigiano-Reggiano cheese, with these ones getting an extra flavour bump from one of my favourite pantry staples, canned pumpkin. It may look fancy, but these pumpkin gnudi with a creamy […]

“Les keftas se dégustent nature, mais c’est meilleur avec de la sauce au yogourt. Sers-les avec le Riz pseudo- iranien de l’appropriation culturelle.” Je suis pas cheffe, pis toi non plus par Geneviève Pettersen. Share Post Share Pinterest

“I know vegetarian Mennonites who make an exception for Mennonite farmer’s sausage. Back in the olden days in Russia, the whole village would get together for a pig-butchering party and then divvy up the meat for sausage, which they smoked by hanging it in their living-room chimneys. After the butchering, they’d hang around and drink. […]

“Il fallait absolument que ma fameuse recette de « tofu parfait » se trouve dans mon livre ! Puisque je souhaitais vous l’offrir sous forme de repas complet, la voici dans un délicieux wrap.” – La recette parfaite – Mealprep végane  par Katia Brica Follow: IG // FB Share Post Share Pinterest

Défis zéro gaspi est le guide pratique pour intégrer la cuisine zéro gaspillage dans votre vie. Son autrice Florence-Léa Siry propose des techniques et canevas pour réduire le gaspillage alimentaire. Grâce à la trentaine de canevas de recettes proposée, vous pourrez laisser aller votre créativité et multiplier vos plats à l’infini en utilisant uniquement ce […]

“You do not have to wait for the holidays to enjoy the flavours of the season. This celebratory recipe brings together all the joyful bounty of Thanksgiving dinner in one stunning dish. The beautiful maple-roasted Hasselback squash takes centre stage, with lots of support from the nutty toasted walnuts and tart cranberries. The Hasselback—thin, close-together […]

“This leek and olive tart is visually stunning and equally delicious. The brie cheese on top melts down over the leeks creating a creamy finish that is balanced by the salty Parmesan and olives. Make your own puff pastry if you have the time. This may seem daunting; it will be far superior to anything […]

“Si l’on choisit de ne plus manger de viande ou de faire plus de place aux aliments d’origine végétale, on n’a pas besoin de tourner le dos aux traditions. Le dimanche soir, il est possible de réunir la famille autour d’un bloc de tofu! Cette recette savoureuse de tofu (avec ses petites patates!) est aussi […]

“This quick and healthy side is flavourful, pretty, and the perfect accompaniment to BBQ Maple Trout. Leftovers can be used in risotto or pasta.” – My New Table by Trish Magwood Follow Trish Magwood on IG // FB // Twitter Share Post Share Pinterest

“Qui n’aime pas les boulettes? Qui n’aime pas les ramens? J’ai réuni les deux pour une double dose de bonheur! Je me suis aussi gâtée en créant un bouillon super goûteux : harissa, miso, cannelle…tout plein de parfums qui font voyager. Au final, c’est savoureux, piquant et réconfortant. Je vous le dis, cette soupe est un […]

“We love this classic Italian dessert because you can truthfully fill the shells with whatever is in season! They’re a flaky pastry vessel for anything sweet and delicious. We initially brought this on the menu and filled it with a vanilla aquafaba, then changed it to this Apple Butter for autumn.” – Acorn by Shira […]

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In his 2022 Shortlisted cookbook, Sheet Pan Everything, chef Ricardo Larrivee offers readers fuss-free, one-pan recipes the whole family will enjoy, such as this lovely recipe, perfect for a weeknight meal.  Follow IG // FB Excerpted from Sheet Pan Everything by Ricardo Larrivee.Copyright © 2021 Ricardo  Media.Published  by  Appetite  by  Random  House®,  a  division  of […]

Lesna banitsa so sirenje “I developed this recipe because, as much as I love the process of making Bourek or Banitsa, it is a labor of love and I don’t always have the time. I experimented with rolling out store-bought puff pastry dough very thinly with flour, and the result is as close as you […]

“Les brandies de pomme sont généralement des alcools assez puissants, qui peuvent facilement masquer les saveurs plus délicates dans un cocktail. Dans cette recette, j’ai voulu prouver qu’il est possible de créer des mélanges tout en douceur avec ce spiritueux comme colonne vertébrale. À condition bien sûr d’utiliser les bons dosages. J’ai choisi le jus […]

“La recette du livre Fast food santé dont je ne me tanne jamais est celle du milkshake façon banana split. C’est LE compromis pour les indécis qui font stagner la file d’attente à la crèmerie! Bananes, dulce de leche, chocolat mi-sucré, arachides salées… et un ingrédient surprise qui rend ce milkshake encore plus crémeux et […]

“In 2016, the Estrella Damm Culinary Congress in Barcelona (along with the iconic Michelin star chef Ferran Adrià), hosted a city-wide “Tapas Journey,” an event featuring tapas-inspired dishes by participating restaurants. This was our creation for the event. Fast-forward two years and I am welcoming Albert and his team to our Taiwanese snack bar in […]

“Inventé à la fin du 19e siècle à l’hôtel Bellevue-Stratford de Philadelphie, ce classique était dégusté par les gentlemen qui fréquentaient cet établissement. Ce Gin Sour utilise du sirop de framboise. Il est intéressant de noter que ce sirop a été l’un des premiers à faire son apparition dans la littérature consacrée aux cocktails. Il […]

“J’entre chez grand-mère sans même frapper. Assise près de la fenêtre, elle me voit monter mon vélo sur la galerie. Scouic, scouic, scouic. J’entends le son rassurant de la chaise berçante, mêlé au bruit sourd des gros camions passant à toute vitesse sur le boulevard … Grand-mère Thérèse ne se lève plus pour m’accueillir, je […]

“What do you get when you combine guacamole and hummus? The perfect party pleaser, that’s what. Avocado makes this hummus so creamy and light, you won’t ever want to have avocado-free hummus again!” – Fast Easy Cheap Vegan: 101 Recipes You Can Make in 30 Minutes or Less, for $10 or Less, and with 10 […]

“Si tu t’ennuies des œufs, c’est ton jour de chance. Notre salade d’œufs est vraiment réussie. Tu la sens : c’est des œufs. Tu y goûtes : c’est des œufs. Tu l’enroules dans une tortilla : Bam! Sandwich aux œufs!”– Recettes véganes pour gens actifs par Xavier Desharnais & Nicolas Leduc-Savard Follow Xavier Desharnais on IG // FB […]

“This is the cookie that put Maman on the culinary map! We’ve shipped thousands across the country for weddings, birthdays, anniversaries, and — our favourite — “just because I love you” gifts. Gooey on the inside, crisp on the outside, salty, crunchy, and sweet, these cookies even earned a spot on Oprah’s Favorite Things list […]

“J’adore rehausser la couleur, la saveur et la fraîcheur de mes plats avec de la salsa,” dit Marie-Ève Caplette, auteure du livre de cuisine finaliste de la compétition 2022 Bien manger, c’est tout simple. “Comme le poisson blanc a un goût plutôt doux, on doit l’assaisonner correctement pour l’apprécier. J’utilise des pêches pour ajouter une […]

“Les noix sont très riches en matières grasses,” dit Evelyne Bergevin et Stéphanie Thibault, auteurs du livre de cuisine finaliste de la compétition 2022, Optimiser sa chirurgie bariatrique: Prendre soin de son bébé-estomac une bouchée à la fois. “En effet, elles sont souvent considérées comme des sources de protéines, mais elles contiennent surtout de « bons […]

“This salad was created for a steel drum band on my TV show, Healthy Gourmet, and is packed with anti-inflammatory goodness,” says Julie Daniluk, author of 2022 Shortlisted Cookbook, Becoming Sugar-Free: How to Break Up with Inflammatory Sugars and Embrace a Naturally Sweet Life. “Puréed avocado is the secret to this slaw’s creamy richness. Beets […]

“In many communities in Newfoundland, it’s a long-standing tradition to include a blank recipe card with a bridal shower invitation so that the bride-to-be has a collection of tried-and-true recipes to use during her married life,” says Marsha Tulk, one of the authors of 2022 Shortlisted Cookbook, Food, Culture, Place: Stories, Traditions and Recipes of […]

“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 the bulb. So, I get […]

“This is one of my favourite traditional Cypriot dishes, which is enjoyed by my family every summer and into the early fall while zucchini blossoms are around,” says Christina Loucas, author of 2022 Shortlisted cookbook, Cyprus Cuisine. “Outside of Cyprus I have mostly seen zucchini blossoms fried or stuffed with cheese, and I find that […]

“The Empire cookie goes by many names—Belgian biscuit, biscuit bun, German biscuit, double biscuit—and is apparently related to the Linzertorte, which I suppose it must be, in as much as any jam-filled pastry is,” says Camilla Wynne, author of 2022 Shortlisted cookbook, Jam Bake: Inspired Recipes for Creating and Baking with Preserves. “I do not […]

“Butter tarts, a Canadian classic, are the subject of much debate: to add or not to add raisins. If you are among the roughly 10% who insist they must have raisins in them, I am sorry, but I am just not a fan of raisins in desserts,” says Jenell Parsons, author of You Wanna Piece […]

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 years. When Chef Foster was […]

“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 Share Post Share Pinterest

“Yeghints, or pilaf, is a dish that is made when water is poured over a grain and cooked until all the water has been absorbed. While they are delicious on their own, they are commonly served as sides to complement (or liven up) the main dish. There are many different variations of yeghints, depending on […]

“These gooey Easy Pecan Pie Bars are …full of decadence,” says Julie Albert and Lisa Gnat, authors of The Bite Me Balance Cookbook. “They’re like handheld tasty treaties, smoothing the way with their thick layer of caramelized pecan pie filling sitting atop a buttery shortbread crust. The laid-back cousin to the traditional pie, these bars […]

“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, author of The Hunter Chef: […]

“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 my restaurants, because they have […]

“Nothing tastes better than free!” says Bob Blumer, author of 2021 Gold winning cookbook, Flavorbomb: A Rogue Guide to Making Everything Taste Better. “My Weekend Free-ttatas™ are an effective way to rescue your tired veggies, cuttings, and miscellaneous bits that lurk in the crevices of your fridge, and turn them into a hearty zero-waste breakfast […]

“I love the caramel-y, pie-like flavor that squash develops as it roasts,” says Eden Grinshpan, author of 2021 Silver-winning cookbook, Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day. “Adding crispy sage and honey is really just  a bonus — and my favorite combo with squash. After you make this, you’ll see […]

“Petits et grands vont raffoler de cette rafale de joie qui engendre la bonne humeur,” dit Madame Labriski, auteur de Ces Muffins dont tout le monde parle. “Merciski la vie !” Follow: IG // FB Share Post Share Pinterest

“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 steam inside the tagine falls […]

The end of summer is a time of harvest, and in our minds, there are specific herbs that conjure up a feeling — crunchy rainbow-colored leaves on Montreal sidewalks, Canadian Thanksgiving feasts, the smell of sage and rosemary wafting from the family oven. So we came up with a sage-inspired dressing to accompany a mix […]

“For any day you want a quick dessert that doesn’t require a hundred ingredients, try these easy baked pears,” says Kirsten Buck, author of 2021 Taste Canada Awards Shortlisted Cookbook Buck Naked Kitchen: Radiant and Nourishing Recipes to Fuel Your Health Journey. “All you need is a few pears and a couple pantry staples, and […]

“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 to her family and crew […]

“Packed with good fats, this delicious freezer fudge is a perfect treat for anyone who loves tahini,” says Lee Capatina, author of Eat Good Fat: Nourish Your Body with Over 100 Healthy, Fat-Fuelled Recipes Gold Winner at the 2021 Taste Canada Awards. “Inspired by the flavours of Middle Eastern halva, I’ve used tahini and toasted […]

 This Cheesecake Squares recipe is from 2021 Taste Canada Hall of Fame Honoree Bonnie Stern. “These little cheesecake squares are the ones my mom used to make for every occasion,” says Bonnie. “They are always perfect for parties, tea, snacks, dessert and even breakfast. Serve as is or with berries, grated chocolate or sprinkles.” Follow […]

“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 there’s a more Canadian patty […]

“This bread, whose name means “little grandmother,” is all things comforting and homey, with its rich dough and cinnamon-and-chocolate filling woven throughout,” says Chef Anna Olson, author of the 2021 Taste Canada Award Gold winning cookbook, Baking Day with Anna Olson: Recipes to Bake Together. “Chocolate is a relatively new (and North American) addition to […]

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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 came to bear their name. […]

“This salad fills your house with the most intoxicating pumpkin spice and maple aroma—who needs to burn a pumpkin spice candle when you have this gorgeous recipe?” says Angela Liddon, author of 2021 Shortlisted Cookbook, Oh She Glows For Dinner. “The best part? You get three recipes out of one here. In addition to making […]

“As soon as the temperature dips and fall knocks on your door, get these cupcakes exploding with pumpkin spice flavour in the oven! Topped with a dreamy Cream Cheese Buttercream that complements the spice of the cupcake, baker beware: if you make these once, you’ll be asked to make them again and again.” From 2021 […]

“If I had to choose my favourite Dominican dish, it would be, without a doubt, Dominican pumpkin soup,” says Diala Canelo, author of the 2021 Shortlisted Cookbook, Diala’s Kitchen: Plant-Forward and Pescatarian Recipes Inspired by Home and Travel. “Especially if made by my mother! In Santo Domingo, soups are made whenever it’s rainy and the […]

“For the opening of Bel Café we wanted to do some menu items that absolutely everybody would like: from travellers staying in the hotel to locals working at a desk nearby.  Something that’s light and fresh, rich but vegetarian—vegan even. It had to be tomato soup. This is just a simple purée, but it works. […]

“This recipe is a complete, hands-down winner,” says Laura Bradbury, author of Bisous and Brioche: Classic French Recipes and Family Favorites from a Life in France.  “My dear friend Marie gave me this recipe, and I make it at least two or three times a month. It uses the magic of Burgundian Dijon mustard to […]

“Maïs lessivé s’agit de grains de maïs séchés, puis plongés dans de la chaux ou de la cendre de bois. Cela permet de faire gonfler la « peau ». La peau et le germe sont ensuite enlevés. Les Premières Nations apprêtent traditionnellement le maïs de cette façon. C’est aussi ainsi qu’on fabrique la farine nécessaire […]