Recipes Apr 8, 2011 Mushroom Medley in Potato Curry From VIJ’S AT HOME Relax, Honey The Warmth and Ease of Indian Cooking By: Meeru Dhalwala, Vikram Vij Douglas & McIntyre This dish ... Read More Recipes Apr 7, 2011 Kabocha Squash Salad with Apple and Mixed Greens When I approached Naotatsu Ito about contributing a recipe for EAT’s recipe box, the chef generously invited me into the Daidoco kitchen to watch ... Read More Recipes Apr 7, 2011 Golden Harvest Soup photo: licensed under the Creative Commons Attribution-Share Alike 3.0 License Chef Heidi Fink shares her recipe for a warming late autumn ... Read More Recipes Apr 7, 2011 Fennel & Apple Salad with Candied Almonds, Aged White Cheddar Serve with some warm crusty bread —grilled cornbread is my choice in the restaurant. For 4 servings, you will need: 1 large head romaine lettuce; ... Read More Recipes Apr 7, 2011 Celery Root and Chile Gratin Ingredients: 3 lbs celery root 3 TBs olive oil 1/2 to 1 fresh red chile, finely chopped 3 garlic cloves 1 cup 1/2 and 1/2 cream salt and freshly ... Read More Recipes Apr 7, 2011 Caramelized Apple Salad with Spicy Orange Vinaigrette By Sylvia Weinstock Saanich, Saltspring Island and Cowichan Valley farms grow numerous apple varieties, including King, Prima, Belle de Boskoop, ... Read More Recipes Apr 7, 2011 Café Brio’s Savoury Tomato Tart photo: Savoury Tomato Tart, served with Parry Bay Farm lamb loin and mixed greens Chef Laurie Munn from Café Brio served this elegant tart as a side ... Read More Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil This recipe was taken from the harvest menu section of the Araxi cookbook Chef James Walt writes: “This soup is very simple to make. Use ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
Recipes Apr 7, 2011 Kabocha Squash Salad with Apple and Mixed Greens When I approached Naotatsu Ito about contributing a recipe for EAT’s recipe box, the chef generously invited me into the Daidoco kitchen to watch ... Read More Recipes Apr 7, 2011 Golden Harvest Soup photo: licensed under the Creative Commons Attribution-Share Alike 3.0 License Chef Heidi Fink shares her recipe for a warming late autumn ... Read More Recipes Apr 7, 2011 Fennel & Apple Salad with Candied Almonds, Aged White Cheddar Serve with some warm crusty bread —grilled cornbread is my choice in the restaurant. For 4 servings, you will need: 1 large head romaine lettuce; ... Read More Recipes Apr 7, 2011 Celery Root and Chile Gratin Ingredients: 3 lbs celery root 3 TBs olive oil 1/2 to 1 fresh red chile, finely chopped 3 garlic cloves 1 cup 1/2 and 1/2 cream salt and freshly ... Read More Recipes Apr 7, 2011 Caramelized Apple Salad with Spicy Orange Vinaigrette By Sylvia Weinstock Saanich, Saltspring Island and Cowichan Valley farms grow numerous apple varieties, including King, Prima, Belle de Boskoop, ... Read More Recipes Apr 7, 2011 Café Brio’s Savoury Tomato Tart photo: Savoury Tomato Tart, served with Parry Bay Farm lamb loin and mixed greens Chef Laurie Munn from Café Brio served this elegant tart as a side ... Read More Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil This recipe was taken from the harvest menu section of the Araxi cookbook Chef James Walt writes: “This soup is very simple to make. Use ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
Recipes Apr 7, 2011 Golden Harvest Soup photo: licensed under the Creative Commons Attribution-Share Alike 3.0 License Chef Heidi Fink shares her recipe for a warming late autumn ... Read More Recipes Apr 7, 2011 Fennel & Apple Salad with Candied Almonds, Aged White Cheddar Serve with some warm crusty bread —grilled cornbread is my choice in the restaurant. For 4 servings, you will need: 1 large head romaine lettuce; ... Read More Recipes Apr 7, 2011 Celery Root and Chile Gratin Ingredients: 3 lbs celery root 3 TBs olive oil 1/2 to 1 fresh red chile, finely chopped 3 garlic cloves 1 cup 1/2 and 1/2 cream salt and freshly ... Read More Recipes Apr 7, 2011 Caramelized Apple Salad with Spicy Orange Vinaigrette By Sylvia Weinstock Saanich, Saltspring Island and Cowichan Valley farms grow numerous apple varieties, including King, Prima, Belle de Boskoop, ... Read More Recipes Apr 7, 2011 Café Brio’s Savoury Tomato Tart photo: Savoury Tomato Tart, served with Parry Bay Farm lamb loin and mixed greens Chef Laurie Munn from Café Brio served this elegant tart as a side ... Read More Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil This recipe was taken from the harvest menu section of the Araxi cookbook Chef James Walt writes: “This soup is very simple to make. Use ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
Recipes Apr 7, 2011 Fennel & Apple Salad with Candied Almonds, Aged White Cheddar Serve with some warm crusty bread —grilled cornbread is my choice in the restaurant. For 4 servings, you will need: 1 large head romaine lettuce; ... Read More Recipes Apr 7, 2011 Celery Root and Chile Gratin Ingredients: 3 lbs celery root 3 TBs olive oil 1/2 to 1 fresh red chile, finely chopped 3 garlic cloves 1 cup 1/2 and 1/2 cream salt and freshly ... Read More Recipes Apr 7, 2011 Caramelized Apple Salad with Spicy Orange Vinaigrette By Sylvia Weinstock Saanich, Saltspring Island and Cowichan Valley farms grow numerous apple varieties, including King, Prima, Belle de Boskoop, ... Read More Recipes Apr 7, 2011 Café Brio’s Savoury Tomato Tart photo: Savoury Tomato Tart, served with Parry Bay Farm lamb loin and mixed greens Chef Laurie Munn from Café Brio served this elegant tart as a side ... Read More Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil This recipe was taken from the harvest menu section of the Araxi cookbook Chef James Walt writes: “This soup is very simple to make. Use ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
Recipes Apr 7, 2011 Celery Root and Chile Gratin Ingredients: 3 lbs celery root 3 TBs olive oil 1/2 to 1 fresh red chile, finely chopped 3 garlic cloves 1 cup 1/2 and 1/2 cream salt and freshly ... Read More Recipes Apr 7, 2011 Caramelized Apple Salad with Spicy Orange Vinaigrette By Sylvia Weinstock Saanich, Saltspring Island and Cowichan Valley farms grow numerous apple varieties, including King, Prima, Belle de Boskoop, ... Read More Recipes Apr 7, 2011 Café Brio’s Savoury Tomato Tart photo: Savoury Tomato Tart, served with Parry Bay Farm lamb loin and mixed greens Chef Laurie Munn from Café Brio served this elegant tart as a side ... Read More Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil This recipe was taken from the harvest menu section of the Araxi cookbook Chef James Walt writes: “This soup is very simple to make. Use ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
Recipes Apr 7, 2011 Caramelized Apple Salad with Spicy Orange Vinaigrette By Sylvia Weinstock Saanich, Saltspring Island and Cowichan Valley farms grow numerous apple varieties, including King, Prima, Belle de Boskoop, ... Read More Recipes Apr 7, 2011 Café Brio’s Savoury Tomato Tart photo: Savoury Tomato Tart, served with Parry Bay Farm lamb loin and mixed greens Chef Laurie Munn from Café Brio served this elegant tart as a side ... Read More Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil This recipe was taken from the harvest menu section of the Araxi cookbook Chef James Walt writes: “This soup is very simple to make. Use ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
Recipes Apr 7, 2011 Café Brio’s Savoury Tomato Tart photo: Savoury Tomato Tart, served with Parry Bay Farm lamb loin and mixed greens Chef Laurie Munn from Café Brio served this elegant tart as a side ... Read More Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil This recipe was taken from the harvest menu section of the Araxi cookbook Chef James Walt writes: “This soup is very simple to make. Use ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil This recipe was taken from the harvest menu section of the Araxi cookbook Chef James Walt writes: “This soup is very simple to make. Use ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More1...90919293949596...101
