Mac and Cheese
Chef Barbara O'Hara Dessert Sinsations Cafe These golden spheres are coated in a delicate panko crust. The first crunchy bite reveals ham and oozing Velveeta cheese. A peppering of curry…
Recent Posts
Pesce Asiago
Chef/co-owner Greg Anania, Bellissimo This sauce is so luscious you’ll dream up other dishes to use it in. Asiago is the key—don’t use a substitute. Ingredients Roasted garlic 1 Tbsp…
Orecchiette with Sausage and Rapini
Chef Anna Paganelli, De Luca’s Cooking School Chef Anna’s favourite pasta throughout the year adds festive colour to holiday tables. Bitter rapini and piquant chiles add depth of flavour to…
Potato and Forest Mushroom Lasagna
Chef Barry Saunders, Inn at the Forks A rich and filling combination of crispy potatoes, meaty mushrooms and eye-catching presentation makes this a hearty appetizer for dinner guests. Ingredients Potatoes…
Fettuccine alla Diva
Chef Giacomo Appice Tre Visi Fettuccine egg noodles turn rosy with this sweet, creamy tomato sauce. Butterfly shrimp for a pretty presentation. Ingredients 1/4 cup onion, chopped 2 cloves garlic,…
Fettuccine Paolina with Chicken
Chef Giacomo Appice, Tre Visi Earthy shiitakes and tender chunks of chicken make for a rustic dish. A sprinkle of sharp parmigiano on top adds bold flavour. Ingredients 4 cloves…
Pasta Pescatore
Chef Michele Di Fonte, Monticchio Catholic Italians traditionally prepare special seafood pastas on Christmas Eve. Ingredients 6 qt salted water 4 Tbsp olive oil 2 Tbsp chopped garlic 12 clams,…
House-Made Porcini Gnocchi
Chef Grant Mitchell, Nicolino’s Ingredients foraged from the forest and garden create a light yet comforting pasta dish. Fresh snap peas and greens add crunch and colour. Ingredients 3 medium…
Penne with Chorizo
Chef David Hyde, Cafe Carlo This fragrant penne dish is rich with Italian and Mediterranean flavours thanks to a made-from-scratch sauce and relish. Local chorizo from Miller’s Meats adds southwestern…
Deluxe Vermicelli
Linh Tran, Viva Vietnamese Restaurant Don’t be intimidated by this multi-step recipe, star of this issue’s cover. The effort is worth the reward: a hearty meal in a bowl to…
Gnudi With Asparagus, Tomato and Poached Egg
Chef Alexander Svenne, Bistro 7 1/4 Sunshine spills from a poached egg creating a yolky sauce for this celebration of summer. Ingredients Gnudi 500 g tub ricotta 1 egg 2…