“A fruit-forward drink with a citrus kick and a lovely hint of habanero.” –Brayden Kozak, Wishbone
Herbivore recipes
You could make this with rice, quinoa or Israeli couscous; we like the deep nutty…
“This is a recipe that is truly simple and so tasty! When I was a…
Not a whiz with pie crust? Make a clafouti, dead simple and keeps the focus on the cherries and not on the merits of your pie crust.
It pays to have dips around over the holidays for last minute guests or snacking.
You can buy very expensive jars of bagna cauda imported from Italy or you can make it yourself. The classic way to serve it is to dip the vegetable, then use some bread to catch the drippings. Guaranteed to make anybody eat their vegetables
“We want to ensure that our guests are experiencing unique balance, flavour profile and taste sensations in their cocktails,” says Ampersand 27 owner Nathin By. Mixologist Janice Bochon.
Fee Brothers rhubarb bitters are available at Wild Earth Grocery and the south side Italian Centre Shop
Cocktail of the week: The Manhattan We toast the return of Mad Men with the…
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