This no-cook dish — crudo means “raw” and capesante means “scallops” — is an Italian cuisine classic. Thinly sliced raw scallops are drizzled with a citrus dressing and olive oil and garnished with jalapeños, pickled cucumbers, avocado purée and agrodolce. Agrodolce is a traditional Italian condiment that translates to “sweet and sour,” explains James Paré, […]
Crudo di Capesante Read More »
This beloved and long-time signature dish at Quattro was created by Antonio Corsi late one night, after hours. As James Paré says, it will never go off the menu. Serves 2Time: 45 minutes Cook pasta according to the package instructions (2 minutes less for al dente). Meanwhile, in a cold saucepan add olive oil, chicken
Kitchari Bowl This traditional slow-cooked ayurvedic recipe has all the elements Nicolette Richer looks for in healing food. It combines sweet, sour, salty, bitter, pungent and astringent flavours in one soothing and detoxifying dish. Serve with your favourite nutrient-rich salad. Serves 4 Time: 45 minutes, plus overnight to soak rice and moong dal Garnish Soak rice
Kitchari Bowl & Vitality Juice Read More »
A simple spoonable sweet treat Serves 6Time: 15 minutes, plus 2 hours or overnight to chill Possets have been around for centuries and even appear in Shakespeare’s plays. Long known as a wholesome convalescent treat, this decadently creamy dessert is rich yet delicate and has the consistency of a light custard. Five to six spoonfuls
Kalamansi Lime Posset Read More »
In addition to her packaged meal kits, Jacqueline Parakin has a host of favourite recipes she collected when she studied holistic nutrition. Simple and approachable, these salad rolls are “my go-to for healthy dinners when I don’t want to cook,” she says. Makes 5 to 10 rollsTime: 25 minutes Filling Sauce Chop pepper, carrot and
Rice Paper Salad Rolls Read More »
Makes 30 starsTime: 30 minutes, plus 8 hours or overnight for restingSpecial equipment needed: 3-inch star-shaped cookie cutter For stars For icing For stars Line 2 baking sheets with parchment paper. Using an electric mixer with whisk attachment on medium-high speed, beat egg whites until they form stiff peaks, about 2 minutes. With the mixer
Zimtsterne (German Cinnamon Stars) Read More »
Makes 4 cupsTime: 15 minutes Preheat oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, use your hands to mix together the pecans, vodka, sugar and salt, massaging the sugar and salt into the nuts. Spread evenly onto the baking sheet and bake for 6 minutes. Use a heat-proof spatula
Crispy Salted Caramelized Pecans Read More »
Serves 2Time: 10 minutes, plus 1 hour for setting Create a double boiler by setting a glass or metal bowl over a saucepan and setting the saucepan over medium heat. Add the chocolate and stir until melted, about 3 minutes. Remove bowl from saucepan. Alternatively, place chocolate in a microwave-safe bowl and microwave on low
“C” Is for Cookie And community, and Christmas, too Each year, I await my invitation to the holiday cookie exchange with the rippling anticipation of a little girl writing out her wish list to Santa. This cheerful annual event often kicks off the holidays, getting me ready for weeks of celebratory joy as I leave
Brown Butter Sticky Toffee Pudding Cookies with Caramel Glaze Read More »
Makes 18 small latkesTime: 55 minutes Use a box grater or food processor to shred the potatoes. In a large bowl lined with a double layer of cheesecloth or a clean kitchen towel, toss the potatoes, diced onion and 2 teaspoons of salt. Let the potatoes sit for 10 minutes, then gather the corners of
Pemberton Potato Latkes with Chive Crème Fraîche Read More »
Makes 24 cookiesTime: 40 minutes Preheat oven to 350°F. Line a baking sheet with parchment paper. In a small saucepan over low heat, melt the butter. Set aside. In a large bowl, use a spatula to mix oats, sugar, flour and baking powder. Add egg and melted butter and mix well. Using a teaspoon measure,
Havreflarn (Norwegian Lace Cookies) Read More »
Serves 4Time: 1 hour, 25 minutesVegan option, gluten-free In a large bowl, toss potatoes, carrots, cauliflower and onion with 1 tablespoon vegetable oil, 2 tablespoons Moroccan seasoning, ½ teaspoon salt and ½ teaspoon pepper. Pat the chicken skin dry with a paper towel to remove moisture and get a crispy skin. Season with remaining ½
Moroccan Chicken or Chickpeas with Mint Yogurt Read More »
Serves 4Time: 3 hours, 20 minutesGluten-free Preheat oven to 425°F. In an oven-proof frying pan or Dutch oven, heat oil over medium-high heat. Sear short ribs on all sides until a nice crust is formed, about 2 minutes. Remove from pan and set aside, but keep pan over the heat. Add onion, carrots, celery and
Serves 6Time: 50 minutesGluten-free Preheat oven to 400℉. Line a tray with parchment paper. In a large bowl, toss carrots and squash in 1 tablespoon olive oil with ¼ teaspoon salt and ⅛ teaspoon pepper. Spread on lined tray and roast for 20 minutes. Carrots and squash don’t need to be cooked through, just to
Roasted Carrot and Ginger Soup with Coconut Milk Read More »
Serves 4Time: 45 minutesVegan, gluten-free For broth For ramen For broth In a large pot over medium-high heat, add chili oil and sesame oil and sauté garlic, ginger and green onions until fragrant, about 1 minute. Add vegetable stock, coconut milk, miso, peanut butter and tahini; stir until the pastes are dissolved. Stir in tamari,
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