Cooking with…
Cooking with Pia: Fish Soup
Mar 23, 2015 |You can make the veggies and broth a day ahead. The next day you just heat it up, add the fish, and serve. It’s so easy.
Cooking with Phil Dewar: Rum Cake
Nov 17, 2014 |“Just play with the recipe. Have fun,” says Soulyve’s Phil Dewar of his Caribbean rum cake ingredients.
Wild Mushroom Barley Risotto
Sep 11, 2014 |Many home cooks are daunted by the idea of preparing a risotto, imagining it requires hours of standing over a hot stove stirring constantly.
Cooking with Gilles Roche: Wild Mushroom Barley Risotto
Sep 11, 2014 |“Barley works even better than rice because you can’t overcook it,” says Gourmandissimo Chef Gilles Roche.
Cooking with Patrick: Crème Brûlée
Jun 17, 2014 |Crème brûlée is usually served in individual ramekins, but it also presents beautifully in a single nine-inch round ovenproof dish.
Cooking with Matthew: Lamb Curry
Aug 15, 2013 |Lamb curry warms me twice, once as I’m cooking it and then again when I eat it.
Cooking with Caesar: Doughnuts
May 17, 2013 |Doughnuts were brought to North America by Dutch settlers, and named for the walnuts or hazelnuts baked into the mostly uncooked centre.
Lemon Glaze
May 16, 2013 |Lemon Cream
May 16, 2013 |Boston Lemon Cream Doughnuts
May 16, 2013 |I started making doughnuts when I had a summer job at an Italian bakery in Mississauga.
Beet & Cream Cheese Glaze
May 16, 2013 |Participating chefs were asked to use local, seasonal produce to create a signature dish.