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Anatomy of a Dish: Short Ribs Glazed with Tree Syrups

Last month Chef John Horne of Toronto restaurant Canoe took Gold at the Ontario round of Gold Medal Plates–an annual Canadian culinary championship that has to date raised $8.2 million for Canada’s Olympic athletes. He...


Cauliflower Coleslaw

This tangy and spicy shaved slaw was created by chefs Conor Joerin and Scott Pennock, of the Emerson in Toronto. It’s from Amy Rosen’s new cookbook, Toronto Cooks. It’s full of crunchy veggies–the thinner y...


Toronto Cooks “Eat the Book” Contest

Amy Rosen just launched a contest that will have you high-kicking your way through the streets of Toronto, if you win. She is the author of Toronto Cooks, a new cookbook featuring 100 recipes by 50 chefs from some of […]...


Stratford Sticks Together

You hear about restaurant owners leaving negative Yelp reviews for competitors or undercutting them till it hurts. But in an industry that’s already challenging for its long hours, high-pressure environment and financial perils th...


An Alternative to Food Banks

It’s a big week for Nick Saul. The founder of Toronto’s groundbreaking Stop Community Food Centre–now President and CEO of eight Community Food Centres across Canada–is in the running for a Taste Canada foo...


Butternut Cranberry Pudding Cake

Happy October! There’s a cookbook that just came out that is absolutely perfect for the new season–The Everyday Squash Cook. It’s a collaboration between Rob Firing, Ivy Knight and Kerry Knight. Rob is the gourd ...


Cheryl Blake’s Lassie Tarts

Chery Blake gets up at 4 am every morning to make the tarts, cakes and cookies at Flat Earth Outpost, the first and only coffee shop and roastery on Fogo Island, Newfoundland. She refused the job at first. Cheryl met […]...