Baby artichokes are in season right now, but not for long, so use them while you can.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
This classic side accompanies many a Hawaiian blue plate special, which typically consists of a protein and this hearty, very simple salad. It is very high in fat and probably not good for you, but tastes like food you remember from childhood.
This salad has lots of flavour, but without too much heat. It is adapted from a recipe by Segar Kulasegarampillai, whose restaurant Segar in Toronto is known for its tasty intercontinental food.Read More
This is a rustic Italian way to cook vegetables. Jerusalem artichokes look a bit like knobbly ginger; peel them with a potato peeler and place in water with the juice of half a lemon to keep them from discolouring until ready to use. Make ahead and reheat in the oven when needed.
We used the traditional method of soaking the grated potatoes and onions in ice water for 5 minutes before wringing them out. This produces extra-crispy latkes, which are slightly more fragile, so you will need to increase the flour to ¼ cup if you do it this way. Without soaking, the latkes are denser and a little easier to manage. The recipe is for unsoaked potatoes.
This is my interpretation of Chef Hurley’s unique salad. Use larger cremini mushrooms and cut in quarters or halves rather than smaller ones, which dry out when roasted. The fingerlings should preferably be the waxy kind.Read More
Herbs, like spices, vary in potency. You’ve got to know when to go easy or go crazy. When it comes to parsley, the more the merrier. An entrée such as this one calls for a companion beverage with lively acidity. After all, herbs give lift to a dish; a crisp beverage carries it to victory.