– recipe courtesy of Tipicular Fixin's Peach Sudz 11/2 oz (45 mL) Victoria Gin2 tbsp (30 mL) peach puree½ oz (15 mL) Mad Tom Syrup*3 oz (90 mL) Mad Tom IPA3 dashes Orange bitters In a tumbler stir to combine gin, syrup, puree and bitters. Pour into a highball filled …
Tea is the most popular beverage in the world, and Canadians are developing a discerning palate.
Kohlrabi, German for “cabbage turnip” is a member of the cabbage family. About the size of an orange, it's easily recognized by its peculiar shape: a bulbous base covered in offshoots that grow in all directions.
For years when Chef Matt Kershaw went out to dinner, he had one rule: no one can order the same thing.
Stand mixers do what most hand mixers can't, but some jobs are perfect for the handy little tool.
2 cups (500 mL) whole-milk ricotta2 large eggs, lightly beaten½ cup (2 oz) grated Parmesan¼ tsp (2 mL) coarse black pepper1 ¼ cup (300 mL) all-purpose flour¼ stick unsalted butter1 small bunch garden mint1 cup (250 mL) crushed peas4 slices crispy double smoked bacon½ cup (125 ml) asparagus spears Stir …
– recipe courtesy Foodland Ontario; ontario.ca/foodland Cheese Puffs with Onion Jam Choux pastry is more familiar in desserts such as éclairs, but can also be used to make elegant appetizers, packed with a savoury filling. A food processor makes for a quick and easy method. Both the puffs and filling …
The new STOK Quattro BBQ brings product innovation to the BBQ category. The interchangeable custom cooking insert system includes a pizza stone, griddle and vegetable tray along with the grilling grates for you to cook various meals right on the BBQ.
– courtesy Cagney's, Mississaug Members Only 2oz Tanqueray gin1 oz lime1 oz simple syrup6-8 mint leavesCucumber ribbonMUDDLE mint and cucumber in shaker glass. ADD remaining ingredients. SHAKE and strain into rocks glass filled with ice. GARNISH with a sprig of fresh mint.
¼ medium cabage, finely shredded 2 medium carrots, peeled and grated 2 green chilies, sliced OR 1/2 sweet pepper, sliced 2 tsp (10 mL) oil ½ tsp (2 mL) mustard seeds 6 curry leaves ½ tsp (2 mL) sea salt OR salt to taste 1 tsp (5 mL) fresh lemon …