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Spicy Steak & Charred Pineapple Chutney Crostini

Ingredients 1 Italian five-grain baguette Steak 1 1/2 lb flank steak 1 tsp....

Mushroom-Rubbed Beef with Quinoa & Asparagus

Ingredients 1 bunch asparagus, wood stalks removed2 tsp flakey sea salt    2 tsp ground black pepper2 tsp Italian...

“Proper Dorset” Cottage Pie with Roasted Bone Marrow

Ingredients Filling 4 to 6 2-inch cross-cut beef bone marrow1 kg medium ground beef1 large onion...

Barbecue Dry Rub for Rotisserie Chicken

Ingredients:   2 cups kosher salt1 cup sweet paprika3 tbsp  onion powder3 tbsp garlic powder2 tsp rubbed dry...

Chile-Rubbed Salmon with Avocado Relish and Quinoa

Click here for video 2 servings ½ cup quinoa ¾ tsp. fine sea salt,...

Peanut Butter Crunch Breakfast Parfaits

Click here for video 4 servings ⅓ cup unsweetened creamy peanut butter 3 Tbsp....

Dan Aykroyd Creates the Golden Caesar for Caesar’s 50th Anniversary

TORONTO — This year’s National Caesar Day marks the 50th anniversary of the Canadian. To commemorate the occasion, Dan...

The Perfect Margarita

Courtesy of Baro Toronto Ingredients 2 oz Tromba Blanco tequila 0.75 oz Cointreau 0.75 oz lime juice 0.25 oz agave syrup 2...

Korean Beef Bowl

Courtesy of Flanagan Foodservice Ingredients 1 cup brown sugar 1 cup soy sauce

Brazilian-Barbecue-Spiced Pork Sausage with Mustard-Pickled Apple

Courtesy of Alexei Boldire, chef-owner, Baijiu Restaurant in Edmonton for Club House for Chefs Mustard-Pickled Apple