My advice at Bacchus: save room for desserts. They are decadent — and shareable. Here, tangy lemon ice cream fills a crisp tuile playfully shaped like Italian pasta.
Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.
This is an appetizer dish that has a number of steps: the seafood, sauce and puff pastry cases. At The Little Inn, the chefs make the components ahead of time — and so can you.
My dad is the family's official butcher and meat carver, expertly chopping barbecued duck and pork into bite-size pieces on his makeshift butcher block. When carving turkey, Dad (who loves his gadgets) always trusts his electric carving knife for what he insists is “even” slicing. That carving knife has been the butt of many jokes over the years, but using it has turned into tradition, and our turkey dinners would not be the same without it.
My mom would make Dad's favourite dumplings – called gao ji – to serve alongside a steaming bowl of congee or fried noodles. Traditionally these dumplings are pleated on one side, but we have eliminated this step to simplify the recipe. Enjoy them as is, or with a little soy sauce or Chinese red or black vinegar for dipping. You'll need at least 45 wrappers, and you can freeze any leftovers. – Irene Fong
These Gnocchi alla Romana are infused with rosemary, garlic and sage while the butternut squash is caramelizing and roasting in the oven. The squash is then added to the polenta like dough while cooking on the stove top. It was a winner and a technique I will use over and over again.
This Thanksgiving, enjoy a succulent roast turkey that's stuffed and glazed to perfection.
Borscht and vodka may be Russia's culinary claims to fame, but it's time to give piroshki the recognition they deserve. These traditional meat pies have a golden breading and a savoury filling, making them the ultimate hand-held comfort food.
When it's time for réveillon (a special feast on Christmas Eve in Quebec), this is the pie that welcomes everyone to the table. The super-flaky crust is loaded to the brim with a subtly seasoned meat filling.
Toronto-based Chef Michael Angeloni, proudly shares his family recipe for White Borscht. A delicious Polish traditional Easter soup that connects him to his roots.
"Culturally, White Borscht is a soup served on Easter Sunday in Poland. In traditional facets, people used blessed ingredients that they would get blessed on Saturday in church to then use for this beautiful soup on Sunday. Currently, my mother still gets the eggs blessed that she uses. This soup was always my favourite holiday meal growing up and one that I always looked forward to eating." I also loved having red borscht on Christmas Eve, but the white borscht is my favourite!" ─ Chef Michael Angeloni.
