The Maple Grill’s Tim Kozody was attracted to the challenge of cooking within the limits of kosher cuisine, and he developed this potato dish with winter puttanesca sauce as a base.

The Maple Grill’s Tim Kozody was attracted to the challenge of cooking within the limits of kosher cuisine, and he developed this potato dish with winter puttanesca sauce as a base.

Matthew Stowe, who won Top Chef Canada and continues to work as product-development chef for Cactus Club Cafe, makes a version of his mother...

Matthew Stowe, who won Top Chef Canada and continues to work as product-development chef for Cactus Club Cafe, makes a version of his mother...

Take a peek inside the new La Pentola della Quercia in Yaletown’s Opus Hotel

Take a peek inside the new La Pentola della Quercia in Yaletown’s Opus Hotel

Vikram Vij hospitality shines at Surrey’s My Shanti Indian restaurant

Vikram Vij hospitality shines at Surrey’s My Shanti Indian restaurant

At Burdock & Co., chef Andrea Carlson makes a soothing broth of the titular plant with halibut and pine mushroom—and features it in a plum and root-beer bitters cocktail.

At Burdock & Co., chef Andrea Carlson makes a soothing broth of the titular plant with halibut and pine mushroom—and features it in a plum and root-beer bitters cocktail.

Burdock & Co. chef Andrea Carlson says if you don’t have a barbecue, a cast-iron grill pan will do just fine for smoking tomatoes to create ...

Burdock & Co. chef Andrea Carlson says if you don’t have a barbecue, a cast-iron grill pan will do just fine for smoking tomatoes to create ...

Growing up, PiDGiN chef Makoto Ono (left, beside pastry chef Amanda Cheng) learned from his restaurateur parents how to treat staff.

Growing up, PiDGiN chef Makoto Ono (left, beside pastry chef Amanda Cheng) learned from his restaurateur parents how to treat staff.

At his sushi bar below the Sandbar Seafood Restaurant on Granville Island, Tsutomu Hoshi focuses on raw fish, but at home he makes this soft-shell crab tempura part of a meal.

At his sushi bar below the Sandbar Seafood Restaurant on Granville Island, Tsutomu Hoshi focuses on raw fish, but at home he makes this soft-shell crab tempura part of a meal.

Thomas Heinrich, executive chef at the Hyatt Regency Vancouver, pan-sears his scallops quickly to avoid overcooking.

Thomas Heinrich, executive chef at the Hyatt Regency Vancouver, pan-sears his scallops quickly to avoid overcooking.

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