Recipes Apr 8, 2011 Mint Infused Simple Syrup In his minimal spare time, the Superior’s chef Torin has been playing around with simple syrups for summer drinks and recommends infusing them ... Read More Recipes Apr 8, 2011 Invierno de Jerez photo credit: Maryanne Carmack Head bartender Vinnie from Canoe Brewpub shares his latest vegetable cocktail creation, the Invierno de ... Read More Recipes Apr 8, 2011 Gin Figgle Image used with permission, courtesy of in the Mix magazine. Charlotte Voisey, Hendrick’s Brand Ambassador, shares her recipe for a ... Read More Recipes Apr 8, 2011 Chocolate Wine Sauce Martini Ingredients 1 shot Espresso Vodka (Van Gogh’s) 1 shot plain or vanilla vodka 1/2 shot Bailey’s 1 Shot Hot Chick’s Chocolate Wine ... Read More Recipes Apr 8, 2011 Spicy Lentils Serves 4 ‣ 2 Tbsp grapeseed oil ‣ 1 white onion, diced ‣ 2 cloves garlic, finely chopped ‣ 1 cup dried French lentils, (lentilles du ... Read More Recipes Apr 8, 2011 Roasted Vegetables with Traditional Duqqa photo credit: foodista.com Duqqa, or dukkah (Doo-ka) is a traditional Egyptian spice blend, using roasted and ground hazelnuts, sesame seeds, ... Read More Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
Recipes Apr 8, 2011 Invierno de Jerez photo credit: Maryanne Carmack Head bartender Vinnie from Canoe Brewpub shares his latest vegetable cocktail creation, the Invierno de ... Read More Recipes Apr 8, 2011 Gin Figgle Image used with permission, courtesy of in the Mix magazine. Charlotte Voisey, Hendrick’s Brand Ambassador, shares her recipe for a ... Read More Recipes Apr 8, 2011 Chocolate Wine Sauce Martini Ingredients 1 shot Espresso Vodka (Van Gogh’s) 1 shot plain or vanilla vodka 1/2 shot Bailey’s 1 Shot Hot Chick’s Chocolate Wine ... Read More Recipes Apr 8, 2011 Spicy Lentils Serves 4 ‣ 2 Tbsp grapeseed oil ‣ 1 white onion, diced ‣ 2 cloves garlic, finely chopped ‣ 1 cup dried French lentils, (lentilles du ... Read More Recipes Apr 8, 2011 Roasted Vegetables with Traditional Duqqa photo credit: foodista.com Duqqa, or dukkah (Doo-ka) is a traditional Egyptian spice blend, using roasted and ground hazelnuts, sesame seeds, ... Read More Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
Recipes Apr 8, 2011 Gin Figgle Image used with permission, courtesy of in the Mix magazine. Charlotte Voisey, Hendrick’s Brand Ambassador, shares her recipe for a ... Read More Recipes Apr 8, 2011 Chocolate Wine Sauce Martini Ingredients 1 shot Espresso Vodka (Van Gogh’s) 1 shot plain or vanilla vodka 1/2 shot Bailey’s 1 Shot Hot Chick’s Chocolate Wine ... Read More Recipes Apr 8, 2011 Spicy Lentils Serves 4 ‣ 2 Tbsp grapeseed oil ‣ 1 white onion, diced ‣ 2 cloves garlic, finely chopped ‣ 1 cup dried French lentils, (lentilles du ... Read More Recipes Apr 8, 2011 Roasted Vegetables with Traditional Duqqa photo credit: foodista.com Duqqa, or dukkah (Doo-ka) is a traditional Egyptian spice blend, using roasted and ground hazelnuts, sesame seeds, ... Read More Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
Recipes Apr 8, 2011 Chocolate Wine Sauce Martini Ingredients 1 shot Espresso Vodka (Van Gogh’s) 1 shot plain or vanilla vodka 1/2 shot Bailey’s 1 Shot Hot Chick’s Chocolate Wine ... Read More Recipes Apr 8, 2011 Spicy Lentils Serves 4 ‣ 2 Tbsp grapeseed oil ‣ 1 white onion, diced ‣ 2 cloves garlic, finely chopped ‣ 1 cup dried French lentils, (lentilles du ... Read More Recipes Apr 8, 2011 Roasted Vegetables with Traditional Duqqa photo credit: foodista.com Duqqa, or dukkah (Doo-ka) is a traditional Egyptian spice blend, using roasted and ground hazelnuts, sesame seeds, ... Read More Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
Recipes Apr 8, 2011 Spicy Lentils Serves 4 ‣ 2 Tbsp grapeseed oil ‣ 1 white onion, diced ‣ 2 cloves garlic, finely chopped ‣ 1 cup dried French lentils, (lentilles du ... Read More Recipes Apr 8, 2011 Roasted Vegetables with Traditional Duqqa photo credit: foodista.com Duqqa, or dukkah (Doo-ka) is a traditional Egyptian spice blend, using roasted and ground hazelnuts, sesame seeds, ... Read More Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
Recipes Apr 8, 2011 Roasted Vegetables with Traditional Duqqa photo credit: foodista.com Duqqa, or dukkah (Doo-ka) is a traditional Egyptian spice blend, using roasted and ground hazelnuts, sesame seeds, ... Read More Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
Recipes Apr 8, 2011 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... Read More 1...62636465666768697071
