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Tagliatelle al Ragù Bolognese: Homemade in Umbria
Inspired by the beautiful kitchen and brand new pasta machine in the villa that we were staying in Umbria, we decided to make homemade pasta dough the first night we arrived. In addition to the flour...
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Piegaro: Bistecca alla Fiorentina di Chianina
Tucked away behind the Medieval walls of the small village of Piegaro in Umbria, is a tiny family-run butcher called Macelleria Antico Borgo di Zugarini Michele. Specializing in local Umbrian beef,...
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Mamakas Greek Taverna: Modern Aegean Cuisine
Bringing a fresh sophisticated approach to Aegean cuisine in Toronto, Mamakas is a nod to heritage, history and family memories. Serving traditional mezze and grilled meats inspired by the authentic...
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Inn on the Twenty: Niagara Wine Country Cuisine
Pioneering the concept of a regionally focused cuisine, On The Twenty Restaurant opened its doors in 1993, beginning the entire regional cuisine movement in Niagara. Considered one of the best Niagara...
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Canada Day Strawberrylicious Gelato
In the spirit of celebrating Canada Day this hot humid July 1st long weekend, my quick and easy gelato recipe takes full advantage of summer's bounty of plump sweet red Ontario strawberries found in...
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Chilled Petit Pois & Mint Soup with Buttermilk
At the first vestige of warm weather, I love to make this cold and creamy Petit Pois and Mint Soup, a light and delicious silky smooth puréed soup bursting with the fresh flavours of summer. A...
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Spaghetti Aglio, Olio, Peperoncino e Guanciale
Five Simple ingredients. One great supper. Aglio e Olio many claim, is the simplest pasta sauce in the entire Italian culinary canon. You don't even need cheese — in fact, some would argue cheese isn't...
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Smoked Trout & Potato Salad with Crème Fraîche
Smoked fish and new potatoes are a match made in heaven. And at less than 300 calories per serving, this easy and delicious Smoked Trout and Potato Salad is a lovely summertime dish. Dressed with a...
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Stacked Caprese with Arugula & Roasted Red Peppers
One of the simplest and most perfect summer salads, Insalata Caprese is a playful reference to the colours of the Italian flag: red, white, and green. Thick slices of perfectly ripe tomatoes and soft...
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Sugar Snap & Spring Peas with Grilled Asparagus
Fresh green peas plucked from the pod, plump sugar snap peas and tender spears of local Ontario grown asparagus tossed together with a little butter and chopped homegrown mint come together beautifully...
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Frank at the AGO: Innovative Seasonal Cuisine
The Art Gallery of Ontario's award-winning restaurant Frank, is a distinctive Frank Gehry-designed space with casual chic décor with modern Danish furnishings and a contemporary installation of...
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Quinoa with Pickled Ginger & Sesame Vinaigrette
High in protein, low in fat and full of vitamins, minerals, and other nutrients, Quinoa is an easy, gluten-free alternative to other grain-like seeds. It's also easy to cook and tastes great,...
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Grilled Quail with BBQ Sauce & Sambal Oelek
These tiny little birds have a lot of flavour for their diminutive size. Marinated in a robust Smokey BBQ Sauce spiked with generous spoonfuls of Sambal Oelek, a hot chili-based sauce which is popular...
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Terroni: Cucina Italiana in the Heart of Rosedale
Rooted in traditional Southern Italian cuisine, wine, and culture, Terroni began as a tiny panini store in 1992 when Cosimo Mammoliti and good friend Paolo Scoppio returned from a summer in Puglia with...
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Grilled Tandoori-Style Salmon: La Porte des Indes
A robust spice rub of cumin, paprika, garam masala, turmeric and red chilli powder teams with fresh ginger, garlic and lime juice, emulsified with five tablespoons of vegetable oil, to create a...
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Chilled Poached Salmon with Homemade Mayonnaise
One of the most perfect summer dishes and in my mind the most elegant, is a succulent Poached Salmon garnished with sliced lemon, cucumber, fresh dill and served with a heaping bowl of homemade...
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Vine Ripened Caprese with Bocconcini & Basil
A colourful combination of red and yellow vine ripened tomatoes and fragrant homegrown basil tossed with olive oil and seasoned with Maldon salt and fresh ground white and black pepper have all of the...
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Linguine all'Amatriciana with Guanciale & Pecorino
One of the most celebrated dishes in Italian cuisine, Pasta all'Amatriciana is named for the Abruzzese town of Amatrice, a tiny town in the Sabine Hills bordering Abruzzo about 100 miles from Rome, and...
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Leith's Stilton & Celery Soup: Simply The Best
When we lived in England in the 1970s, my favourite restaurant in London was Leith's in Notting Hill Gate, considered to be one of the top restaurants in the city at the time and a Michelin star to...
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Grilled Coriander & Fennel Seed Crusted Salmon
An aromatic mixture of toasted coriander and fennel seeds become the fragrant foundation for a wonderfully flavourful dry rub for salmon. Coarsely ground with white peppercorns and seasoned with a...
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