We are thrilled that chef Daniel Costa shared his incredible holiday dishes with us this issue
Mains: Omnivore recipes
Top Kitchen Party chef Doren Prei also makes a tremendously hearty shepherd’s pie, just the thing when the air turns nippy
Buy a local pumpkin at the farmer’s market and make this tasty dish!
Kitchen Party contender and Belgravia Hub exec chef Naga Singh has a full-on-flavour recipe for salmon
Nothing hits the spot like Pyro chef and Kitchen Party competitor Max Straczek’s take on his mother’s classic Polish cabbage and sausage stew, bigos
Slow-cooked braised meats are the centrepiece of the Italian autumn harvest table. Especially rabbit.
Wondering how we have asparagus in Alberta at all?
by Mary Bailey A Middle Eastern-inspired alternative to meatballs. You could use beef or chicken,…
Whether for Easter or any night, chef’s technique for roasting cod is a winner
The extra steps—making chicken stock and the grattini pasta—pay off in flavour and texture
Ideal for a chilly March night. Easy and economical too
Andrew Fung, exec chef and co-owner of Nineteen restaurants shares his recipe for classic Lunar New Year pork dumplings
Leftover roast chicken is gold. Use it to make a straightforward chicken pot pie
Just the thing after the excesses of the holidays
If you are wondering what to do with all that leftover turkey, the Italian Centre Shop has this easy and delicious solution
Fresh favas are at the markets now. Chef Costa’s salad is an easy and delicious way to eat them
More great ways to eat asparagus during asparagus season
Just the deep-flavoured dish for this thing for this sunny, rainy, sunny, snowy spring we’re having.
After all the Easter excess, this Filipino bean and spinach soup hits the spot
Three Viking’s savoury Danish-style lamb shanks are a delicious idea for Easter dinner