The perfect bread to go with ribs or grilled chicken. Serve alone or butter lavishly for homemade garlic bread.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Israeli couscous has a larger grain than the more familiar Moroccan version. The pea-sized wheat bits can be found in many grocery stores alongside rice and is sometimes labelled as super couscous, maftoul or pearl couscous. Unlike Moroccan couscous, Israeli couscous can be prepared in the same way as pasta, by boiling in salted water or chicken stock.Read More
During Passover, chicken soup plays a starring role in the festivities. It is usually served with matzo balls, but last year I served this unusual version, which is my friend Marilyn Mandel's family recipe and has its roots in Russia. The taste of the garlic completely mellows in cooking and the soup ultimately has a sharp, sweet quality.Read More
I like to use spareribs because they are meatier than side ribs. The honey garlic sauce is quite sticky and adds a real spark of flavour to the ribs. (You can add more hot sauce if you like.) If you are serving this alone, accompany it with rice and stir-fried greens. This is an old-school recipe, originally made for the less sophisticated Canadian palate, but it's still a favourite today.
Festival favourite Babi&Co. doesn’t have a permanent home yet, so this catering company re-creates traditional Indonesian street foods using fresh and local ingredients at pop-up events. Their addictive Perkedel Jagung corn fritters are packed with garlicky flavour.Read More
Sang Kim – the brains behind a popular sushi-making class, catering company, and some of the Toronto’s iconic Japanese and Korean restaurants like Ki – created this delectable “Tosa-style” (bonito-infused soy sauce) garlic salmon sashimi.Read More
This simplicity of this dish means the flavour depends on the quality of the pork and tomatoes. Oaxaca-grown chile de agua look like a smaller poblano but are much hotter. Since they’re not widely available, Kennedy suggests using a fresh green chili.Read More
A traditional Italian recipe that is a perfect foil for lamb. Use cannelini or other kinds of beans such as navy or pea beans. Some beans take longer to cook than others, depending on their age.Read More