Food
Sides
Most Recent
Brunch
Classic Artisan Bagels
A fusion of New York-style and Montreal-style bagels by Toronto chef and baking professor, Matthew James Duffy.
Sides
Pullman Bread
Easy-to-make and light as air, this delicious loaf is versatile and will become your go-to for sandwiches.
Appetizers
Summer Légumes Frites
A French twist on Japanese tempura, with fried French beans and squash blossoms.
Sides
Ask A Chef: How To Make This Michelin Guide Restaurant’s Tasty Asparagus Dish
The comforting dish is topped with shaved ricotta salata for a salty finishing bite.
Appetizers
Rosemary-honey Halloumi Fries
Eden Grinshpan’s halloumi fries are crispy and crunchy and delicately topped with fried rosemary and sweet honey.
Appetizers
Hummus with Chopped Salad, Tahini, Lemon and Sumac
Eden Grinshpan’s light-as-air hummus becomes the perfect lunch when topped with cucumbers, tomatoes, onions, radishes and more.
Salads
All-Green Slaw
Chef Bill Clark's hearty slaw recipe features a tasty dressing made with heaps of fresh herbs, Greek yogurt and Dijon mustard.
Appetizers
Tirokafteri (Spicy Feta Dip)
This dish from recipe developer and food stylist Irene Matys is delicious on its own or as a sandwich spread.
Sides
Tomato Tarte Tatin
A twist on the classic apple tarte tatin, topped with thyme and balsamic vinegar.
Sides
Butternut Squash Scallopini with Apples, Sage, and Hazelnut Dukkha
Butternut squash is basted in brown butter and given delicious heat from harissa.
Sides
Cory Vitiello’s Sugarloaf Cabbage with Burnt Honey Glaze, White Beans and Roasted Garlic
Caramelized cabbage is topped with creamy beans and a smoky, tangy sauce.
Sides
Stuart Cameron’s Judías Verdes
Green beans are topped with pancetta, a buttermilk dressing and an herby dill oil.
Sides
Four-cheese Tomato Galette
A mixture of cheese, sun-ripened tomatoes and a basil pesto tucked into the dough.
Sides
Ask A Chef: Beth Rogers and Thayne Robstad Share Hearth Restaurant’s Carrot Recipe
These carrots sit on a bed of cauliflower purée and homemade spätzle.