RECIPES

from À La Carte Jo Notkin of Maison Zoe Ford has been catering and crafting crowd-pleasing menus since 2009. She has developed a line of baking mixes designed to bring top-quality ingredients and a simplified baking experience to the home cook. My family has enjoyed watching Jo’s success on Canada’s Top Chef and Wall of […]

from The Almighty Cod This recipe comes from the Fogo Island Fish Company. This creamy dip combines the richness of smoked Fogo Island cod and roasted garlic with the crunch of grainy mustard and finely chopped shallots and pickles. Sour cream and a spritz of lemon juice add brightness, and tarragon, dill and chives lend

from Nanny’s Kitchen Party This is the author’s family favourite dish – enjoy! Ingredients Macaroni: 250g (8 oz) elbow pasta 1 tbsp (15 g) butter  Topping: 2/3 cup (80 g) panko breadcrumbs  2 tbsp (30 g) butter, melted Sauce: 4 tbsp (60 g) butter 1/3 cup (40 g) flour  3 cups milk, warmed 2 cups shredded cheese, gruyere, cheddar or Colby 1 cup shredded mozzarella

from Street Farm Here’s a salad that’s light, vibrant with a little sweet crunch. Enjoy! Ingredients 1 cup slivered almonds 3 Tbsp white sugar ¼ cup olive oil 2 Tbsp sugar 2 Tbsp cider vinegar 1 dash hot sauce ½ tsp salt Dash pepper 1 hear romaine lettuce ½ cup chopped celery 1 sliced green

from Vancouver Eats Michel Jacob of Le Crocodile: Simple yet oh-so-rich and decadent. The citrusy vinaigrette balances the richness of the lobster meat, while the potatoes provide a pleasantly starchy platform for all the deliciousness. Instead of lobster, you could also use poached prawns or cooked crabmeat. Ingredients 4 large red-skinned potatoes 6 spears asparagus 4 quail eggs

from Walk, Eat, Repeat This quick and easy one-pan dish serves two for dinner with a side salad and a loaf of crusty bread or buns. When fried potatoes are included in the mix, this very popular dish is known as Huevos a la Flamenca. Like so many Spanish been-based dishes, it is wonderfully delicious.

from Heydays at the June Motel We were looking for an easy made-in-advance dessert and took inspiration from one of our favourite television shows. If you know, you know. It’s a fun dessert to have on hand. And besides, what could a banana possibly cost? Ingredients 3 bananas with yellow skin (no brown spotted ones!)

from Drink I am not a cook. Writer Jake MacDonald, my late sweetheart featured in DRINK, used to enjoy cooking me fish, with potatoes—he was a great fishing expert. ME? I am a fan of the picnic! But if people are coming over, this is the recipe I make. Ingredients ½ cup anise flavored spirit4 tbsp

from The Big Book of Barbecue on Your Pellet Grill BBQ Potato Skins are a delicious and hearty appetizer that combines the savory flavors of tender BBQ meat with the crispy texture of potato skins. The potato skins are cooked until they are crispy on the outside and tender on the inside, then filled with

from Meena Can’t Wait When I was little, my nanu (whom I called Api) introduced me to doodh cha, just like Meena’s nanu did. Our tea parties for two were so much fun! Api made my favorite snacks – samosas, dal puri and banana bread – and she was a great cook. She would tell