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Chile-Rubbed Salmon with Avocado Relish and Quinoa

2 servings ½ cup quinoa ¾ tsp. fine sea salt, divided Two, 6 to 8oz skin-on...

Peanut-Butter Crunch Breakfast Parfaits

4 servings ⅓ cup unsweetened creamy peanut butter 3 Tbsp. maple syrup 1 cup old-fashioned rolled...

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

The Postcard Cocktail

Courtesy of Chic Choc Ingredients 0.75 oz Chic Choc Spiced Rum 0.5 oz Cabot Trail Maple...

Traditional Newfoundland and Labrador Tea Buns

Courtesy of Cod Sounds Ingredients 3 cups flour 4 tsp baking powder

Geoduck Nachos with Avocado and Grapefruit Vinaigrette

Courtesy of chef Ned Bell, executive chef, Ocean Wise Grapefruit Vinaigrette Ingredients zest...

Banana-Chocolate Smoothie Bowl

Ingredients Caramelized Banana 1 tsp coconut oil 1 tsp maple syrup 1 banana sliced  Smoothie