RECIPES

from Fiddlehead Forest This is a great recipe for those delicious fiddleheads that we can only enjoy fresh in the spring. Leftovers are great in an omelet or added to scrambled eggs for breakfast. Ingredients ½ pound fiddlehead ferns, ends trimmed 1 ½ tablespoons olive oil ½ red bell pepper, chopped ½ yellow bell pepper, chopped 1 clove garlic, minced salt and ground […]

from Better at Home This retro-inspired snacking butter will be a hit at any cocktail party. It’s best served right away but can be made a day in advance; just be sure to bring it to room temperature before serving to maximize its spreadability. I love serving this dip with Triscuits, but any cracker will

from A Montreal Cook I first spotted this breakfast pastry at the famous French pâtisserie Lenôtre, which opened a short-lived franchise in Montreal in the ’80s on fashionable Laurier Avenue. Traditionally made with brioche, Bostoks are a bit like an open-faced almond croissant but less messy, easier to make, and, I think, even more delicious.

from Mastering Authentic Crepes & Galettes We had a version of this crepe in Paris and appeared to be a staple in many of the crêperies. Ingredients For the chocolate-caramel spread: 1⁄4 cup (45 g) chopped dark chocolate1⁄3 cup (100 g) sweetened condensed milk2 1⁄2 tbsp (40 g) salted caramel Crepe batter: 2 eggs ¼

from Off Menu and Canadian Living Regular pie crust works well with tarts but to give it an extra panache, try this shortbread crust version. Less heavy and melts in your mouth goodness! Ingredients Crust: 2/3 cups unsalted butter softened 1/2 cup icing sugar 1/2 tsp vanilla 1 pinch salt 1 1/3 cup all-purpose flour Lemon Filling: 2 eggs 2 egg yolks

from Krista Kim-Bap Kimbap is a delicious Korean dish made with rice, vegetables, and optional protein, all wrapped in seaweed. Here’s a classic recipe to make kimbap at home! Ingredients For the Rice: 2 cups short-grain rice 1 tablespoon sesame oil 1/2 teaspoon salt For the Fillings (customize as desired): 1 cup spinach, blanched and seasoned with salt and sesame oil 1 carrot, julienned and lightly sautéed 4-5 strips of pickled radish (danmuji) 4-5 strips of burdock root (optional) 2-3 eggs, beaten and cooked into a thin omelet, then sliced into strips 4-5 strips of cooked meat (beef, ham or crab) or tofu for vegetarian option For Wrapping: 5-6 sheets of dried seaweed (gim) Directions Prepare the Rice: Rinse the rice several times until the water runs clear. Soake the rice in water for about 30 minutes, then

from The Edgy Veg I have an obsession with David Chang and his career as a chef. I’m beyond fan-girl status, and the countless hours I’ve spent binge-watching him on Netflix are to blame for the obscene amount of time I’ve spent perfecting ramen broth. When I was testing this recipe, we literally ate nothing

from 200 Easy Homemade Cheese Recipes A great appetizer or light meal, saganaki is fried cheese with a twist. Serve with lemon wedges and fresh bread. Ingredients 5 oz (150 g) Kasseri cheese ½ cup (125 mL) all purpose flour 1 egg 1 tbsp (15 mL) milk Olive oil for frying 1 tbsp (15 mL)

from The Cheese Cure & Gunn’s Hill Cheese Oxford’s Harvest cheese is modeled after a traditional Swiss cheese called Mutchli. Aged for 3 months, it has a creamy texture with lactic and buttery flavours. Pair with a Riesling or Lager style beer. Ingredients 1 garlic clove halved 1 ½ cups dry white wine 6 cups

from The Cheese Lover’s Companion Burrata comes from the Puglia region of southern Italy. It is a fresh cheese featuring a soft mozzarella shell filled with creamy stracciatella and cream, giving it a rich, buttery texture. Ingredients 8 oz (225 g) burrata cheese (1 large ball, or 2 smaller balls) 8 medium-sized ripe field tomatoes,