Cooking with…

Homemade mayonnaise – use with sambel oelek and Pia’s fish soup recipe.

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.

“Just play with the recipe. Have fun,” says Soulyve’s Phil Dewar of his Caribbean rum cake ingredients.

Many home cooks are daunted by the idea of preparing a risotto, imagining it requires hours of standing over a hot stove stirring constantly.

“Barley works even better than rice because you can’t overcook it,” says Gourmandissimo Chef Gilles Roche.

Crème brûlée is usually served in individual ramekins, but it also presents beautifully in a single nine-inch round ovenproof dish.

Lamb curry warms me twice, once as I’m cooking it and then again when I eat it.

Doughnuts were brought to North America by Dutch settlers, and named for the walnuts or hazelnuts baked into the mostly uncooked centre.

I started making doughnuts when I had a summer job at an Italian bakery in Mississauga.

Participating chefs were asked to use local, seasonal produce to create a signature dish.