Orange Shrimp & Scallop Dumpling
Chef Ming Chen and Chef Geoffrey Young Kum Koon Garden Chef Ming pairs shrimp with scallop and colours the dumpling orange with carrot juice. Ingredients 1 1/2 Tbsp bamboo shoots,…
Chef Ming Chen and Chef Geoffrey Young Kum Koon Garden Chef Ming pairs shrimp with scallop and colours the dumpling orange with carrot juice. Ingredients 1 1/2 Tbsp bamboo shoots,…
Use the best quality chocolate for ultra-rich, decadent results. For a non-alcoholic version, substitute 1/3 cup orange juice for the grand marnier. Ingredients 4 cups whole milk 8 oz bittersweet…
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…
Oreo cookie truffles are a chocolate addict’s and cookie monster’s dream. These crumbled cookies dipped in white chocolate make the perfect bite-sized treat that will tame both beasts. Ingredients 1…
Chef Wayne Martin Capital Grill & Bar Mango, Maui onions and jalapeños add succulent sweet heat to raw salmon. Ingredients Vinaigrette 1 Tbsp finely grated ginger 3 Tbsp soya sauce…
Chef Andy Arjoon Coyote Cafe At Coyote Cafe this dish is served with a grilled salmon steak as a light meal. All of the Asian ingredients in the recipe are…
Chef Roger LeBleu Lovey's BBQ and Smokehouse Using briquets brings out the rich flavour of the ribs. Create zones of heat on the grill by stacking more briquets on one…
Chef Judith Christian, Caribbean Spice Ingredients Stew 3 lbs oxtail, washed, fat trimmed off 3 Tbsp beef seasoning 2 Tbsp garlic powder 3 Tbsp soy sauce 2 tsp seasoning salt…
Chef Alan Shepard, Step'N Out Bubbly beer helps create a light and crispy tempura. Using rice flour makes this a celiac-friendly dish. Add a squeeze of lemon to draw out…
Chef Toui Savangsengouthay, Bangkok Thai Green curry is the spiciest of Thai curries. This creamy coconut-spiked one is balanced out by thick morsels of squid, mussels, prawns and salmon. Ingredients…
Bakery Chef Roland Gregoire, Stella's Café and Bakery A lot of butter and a little commitment to technique yield flaky, chocolate-filled croissants. Ingredients 8 3/4 cups all purpose flour 10…
Chef /Owner Ashwani Kumar Nagpal India Palace A dish from the Punjab region made with paneer, an Indian cheese. Ingredients 1 1/4 cups fresh spinach 1/2 inch fresh ginger, chopped 1…