“To prepare the leftover sourdough, cut it into cubes, then leave it in a bowl, uncovered, for 2 to 3 days; this will help the insides dry out, allowing the bread to soak up all the pork fat, butter and chicken stock.”— Matthew James Duffy

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“You can roll the boiled bagels in sesame, poppy, sunflower, pumpkin or flax seeds, or a mix of your liking! You can also use premixed everything seasoning — just check that the garlic and onion aren’t already toasted; otherwise, they may burn in the oven.” — Matthew James Duffy

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“If you can, use a bread tin with a slide-on lid to create the classic, square-sided Pullman shape. The recipe works great without a lid too; you’ll just have a domed top instead.” — Matthew James Duffy

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“A tempura-style batter lightly coats crunchy spring and summer vegetables, which are finished with lemon wedges for a bit of brightness,” says Marjorie Taylor, co-author of French at Heart.

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Fat Rabbit’s executive chef Zach Smith shares his amazing grilled asparagus recipe.

Q: After it was recommended by the Michelin Guide, I made the trek to Fat Rabbit in St. Catharines, Ont. My favourite dish was the Grilled Asparagus with Hollandaise — can you get the recipe? — HANNUN, Windsor, Ont.

A: Fresh asparagus is one of the first signs of spring — Zach likes to take advantage as soon as it comes into season. “I love to serve fresh, earthy asparagus with a rich hollandaise to add a comforting note,” says Zach. “It’s a match made in heaven.” He tops this dish with shaved ricotta salata for a salty finishing bite.

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“It’s salty, it’s crispy, it’s crunchy, it’s perfect! It’s a great textural bite — the halloumi is meaty with a crisp coating and drizzled in sticky, sweet honey,” says chef Eden Grinshpan. She promises these halloumi fries are worth the extra effort.

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“The hummus uses baking soda and ice water for a lighter, fluffier, velvet texture. Then, it’s topped with a bright, crunchy chopped salad, and even more tahini and citrusy sumac,” says chef Eden Grinshpan.

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“With hearty napa cabbage as the base, the other textures can shine. Tying it all together is a fresh and funky Blue Cheese Green Goddess Dressing,” says chef Bill Clark, best known for his former Brooklyn restaurant, Meme’s Diner. “Keep this dressing recipe in your back pocket — it’s great on a sandwich, as a dipping sauce or on any other salad.”

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“Serve as a delicious sandwich spread,” author of My Cypriot Table, Irene Matys says of her creamy feta dip. Get the recipe for Irene’s traditional tirokafteri (spicy feta dip) below.

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“This tomato tarte tatin is a fresh twist on the classic apple tarte tatin. Juicy tomatoes, seasoned with thyme and balsamic vinegar, are cooked upside down in flaky puff pastry. It’s an impressive yet simple dish, perfect for a light summer meal or an elegant starter.” — Géraldine Leverd

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