Cannelloni di Ricotta
Chef Larry Tessier, Pasquale's Italian cuisine can be found at virtually every turn. However, classic recipes honed by a family’s elder and followed in a restaurant kitchen are more rare.…
Recent Posts
Bang Bang Noodles
Chef Calvin Truong KYU Bistro Much-loved in the Shaanxi Province of China, Bang Bang noodles are named for the sound they make when prepared: that of dough slapping against the…
Chicken Pad Thai
Chef Toui Savangsengouthay Bangkok Thai This traditional pad thai delivers well-balanced flavours, with tamarind’s hit of sour brightening the slightly sweet and spicy dish. For more heat, add extra sriracha.…
Mac & Cheese
Mac & cheese gets sharpness from local Bothwell Old Cheddar cheese and crunch from a crumbly pretzel topping. Chef Camila Gamboa Marion Street Eatery Ingredients 1 cup canola oil 2…
Spaghetti Puttanesca
Spaghetti puttanesca combines vivacious condiments for a lively dish. Chef Giacomo Appice Tre Visi Cafe Ingredients 1 lb spaghetti pasta 4 cloves garlic, sliced 5 anchovy fillets, chopped 1/3 cup…
Penne Campagnola
Penne campagnola from Tre Visi is kid-friendly, yes, but this recipe equally hits the mark for mature palates. Chef Giacomo Appice Tre Visi Cafe Ingredients 1 lb penne pasta 2…
Chinese Black Bean Vermicelli
Chinese black bean vermicelli blends traditional Italian and Chinese ingredients. Equal parts tamarind, miso and hoisin are used for this recipe. Chef David Hyde Café Carlo Ingredients 1 Tbsp olive…
Curry Cream Pappardelle
Curry cream pappardelle is a specialty at Cafe Carlo. The simple addition of curry paste kicks up cream sauce. Chef David Hyde Café Carlo Ingredients 1 chicken breast, chopped 1…
Calamari Pasta
Calamari pasta is a wonderful dish and culinary trompe l’oeil to tease palates. Chef Randy Reynolds Beaujena's French Table Ingredients 1 lb large squid tubes 1 tsp salt juice of…