Definition: the application of dry heat to food. Ah, but we know that grilling is…
Recipes
Chef Sean O’Connor, Red Ox Inn, Edmonton Watch Chef Sean prepare this recipe on the…
Cocktail of the week: Victoria Spirits Oaken Gin Old-Fashioned Andrew Borley, the Volstead Act The…
The Dauphine Bakery makes a similar tart. It’s worth it to make your own puff…
Back Bacon and Brie Sandwich with Roasted Apple and Cucumber Salad Nevin and Kara Fenske,…
Lavender’s distinctively fresh, clean and slightly perfumed scent and flavour is versatile in the kitchen…
Fresh fava bean and spring pea crostini with pecorino, mint and pine nuts An ideal…
Heather Dosman, chef de cuisine, Culina Muttart Pork shoulder Braise 2 T canola oil 2…
Local asparagus rarely needs to be peeled or have the tough ends broken off. Cooking…
Check out Daniel Costa’s (corso 32) favourite way to serve Edgar Farms asparagus 24 asparagus…
Fresh fava bean and spring pea crostini with pecorino, mint and pine nuts Daniel Costa…
Cocktail of the Week – A Cocktail for Jess We’re huge fans of Rosie Schapp…
One cooked ham, bone in 1 T flour 1 large can crushed pineapple, drained 1…
Cocktail of the week: The Manhattan We toast the return of Mad Men with the…
1 Four Whistle Farms lamb, leg, bone in 2 cloves garlic 4-5 sprigs rosemary cut…
This cocktail looks forward to the first produce of spring, while still including enough aged whiskey to weather any cold snaps that the final days of winter might bring