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Recent Posts

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.…

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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…

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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…

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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…

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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…

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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…

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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…

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Creamy Black Garlic Pappardelle

Black garlic adds sweetness reminiscent of balsamic vinegar. Ingredients Sauce 4 cups whipping cream 1 bulb black garlic, available at De Luca’s Specialty Foods 1 cup of mushrooms per serving…

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