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Anatomy of a Dish: Short Ribs Glazed with Tree Syrups

9 Dec

Last month Chef John Horne of Toronto restaurant Canoe took Gold at the Ontario round of Gold Medal Plates–an annual Canadian culinary championship that has to date raised $8.2 million for Canada’s Olympic athletes. Here he breaks down his winning […]

Toronto Cooks “Eat the Book” Contest

28 Nov

Amy Rosen just launched a contest that will have you high-kicking your way through the streets of Toronto, if you win. She is the author of Toronto Cooks, a new cookbook featuring 100 recipes by 50 chefs from some of […]

Pizzatouille (a.k.a. Ratatouille-Pizza)

15 May

Welcome to the third and final recipe in my ratatouille-inspired series: Pizzatouille! This is a deconstructed dish, so you get all the gorgeous tastes and textures of ratatouille in different layers.

Trout and Ratatouille en Papillote

13 May

There’s just ONE DAY left to enter my contest to win a 13-cup KitchenAid food processor with Exact-Slice system. I hope this dish inspires you, if you haven’t already entered. Details of the contest are here. I’m trying ratatouille three […]

Ratatouille & Goat Cheese Phyllo Tart

7 May

I fell in love with ratatouille when I was 17 and working as a chambermaid in Provence. For staff meals at the hotel where I worked and lived, we were usually served yesterday’s grey meat and a side of rice. I was a vegetarian at the time. There was also a big pail of rice pudding in the fridge, for those who wanted dessert. I always wanted dessert. So for the first few weeks, I was essentially living on rice and rice.

Win a KitchenAid 13-Cup Food Processor!

30 Apr

I’m so excited to be teaming up with KitchenAid to give away a new 13-cup food processor this month. It has an Exact Slice System and an External Adjustable Blade, so you can slice from thick to thin, just by […]

Summer Rolls with Mango, Lime & Mint Dipping Sauce

29 Apr

In anticipation of wearing way fewer clothes a few weeks from now, I decided to make the healthy summer rolls in vegan triathlete Brendan Brazier’s Thrive Energy Cookbook. They combine cooling cucumber; tangy mango and papaya; and sweet, crunchy carrots; with fresh mint, basil and cilantro. They come with a mango, lime and mint dipping sauce that you’ll just want to drink from the bowl.