If you’re a guest at a country house or cottage this summer, consider The Essential Cottage Cookbook on your quest for a great gift. The recipes are simple, uncomplicated and require minimal tools — they’re what most of us want to eat on lazy, hot summer days. Part nostalgia, often indulgent and, sometimes, very healthy, the recipes include all of the above.

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The title of Eden Grinshpan’s new cookbook, Tahini Baby, will be no surprise to her followers: “I am a tahini baby; these flavours and culinary traditions are what I was raised on,” says Eden. Throughout a career that includes 11 seasons as host of TV show Top Chef Canada, she’s used the sesame paste in countless ways.

The Toronto native spent her childhood summers in Israel, her father’s homeland, before moving to London to attend Le Cordon Bleu cooking school. Later, Eden travelled across Asia and Europe, then settled in NYC where she appeared on TV shows and helmed Middle Eastern fast-casual restaurant Dez. In 2020, she returned to Toronto with her husband, Ido, where they now reside with their two daughters, Ayv and Romi.

Levantine cuisine has always been a constant in Eden’s recipes. “My natural instinct is to cook with Middle Eastern influences and put my own spin on it. It’s always felt like my culinary calling to share the flavours that first inspired me.”

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Top chefs and food insiders across Canada are predicting that 2025 will be the year of luxe, whether that means going all out with lobster and caviar or giving low-cost ingredients high-end upgrades with delicious results. From Cory Vitiello‘s sugarloaf cabbage recipe to Eden Grinshpan‘s Tahini Skillet Swirl Brownie, seven Canadian experts share what their predictions are for 2025’s biggest food trends and recipes for those trends.

Scroll down to meet the chefs and dive into their recipes!

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Q: I recently had lunch at the Green Door Café in Wiarton, Ont. The Chickpea and Feta Salad was truly sublime. Can you get the recipe so I can make it at home? — JANET, Toronto

A: Tamieka experimented with a variety of textures to create this salad: there’s crisp kale, crunchy chickpeas, chewy dried cranberries and juicy black olives. “The salty olives and feta mingle with the tart apple cider, and Moroccan spiced chickpeas are a perfect complement,” she says. The cider vinaigrette has a hit of garlic for extra kick!

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There are many sides to Matty Matheson. You might only know him as the charming handyman on runaway hit The Bear, now in its third season on Disney+ in Canada and Hulu in the U.S. But before that, he was a local hero in Toronto. Our town’s food scene is rife with his startups including Matty’s Patty’s Burger Club, Maker Pizza and his latest smash success, the ultraluxe Prime Seafood Palace. Here in Canada and now throughout the U.S., Matty’s fame is growing, thanks to his YouTube channel, Matheson Food Company and his bestselling cookbooks.

Matty is originally from the Maritimes; his love of food came from his grandfather, whose restaurant Blue Goose in P.E.I. first sparked his passion. He attended culinary school, then worked in the kitchens of well-known Toronto restaurants, living the all-night life of a chef. A heart attack at 29 set him on the right path. Along the way, he hosted several series for Vice that earned him millions of views internationally, and made him one of Canada’s most loved chefs.

Today, Matty, his wife, Trish, and their kids live in Fort Erie, Ont., near Blue Goose Farm, where he and his partner, Keenan McVey, grow organic produce. Amongst the woods, barns and greenhouses, there’s plenty of space to experiment, create new recipes and write.

The post Matty’s World: 4 New Recipes From Matty Matheson appeared first on House & Home.

One of the best things to do in Montreal is eat. For me, it’s a Montreal-style bagel at St-Viateur (sorry New York!), or a smoked meat sandwich best enjoyed on a red leather stool at Schwartz’s Deli.

Many of the chefs and cookbook authors I interview agree: when asked where they like to eat in North America, they often mention Montreal. Toronto’s Chris Nuttall-Smith gushed over Mon Lapin before it topped any best-of lists, New Yorker Alison Roman shared her love of L’Express and L.A.-based Molly Baz and I discussed the wonder of Emma Cardarelli’s Elena.

When Chuck Hughes, the Montreal restaurateur and chef behind iconic Garde Manger, announced Chuck’s Home Cooking, his first cookbook in 10 years, how could it not grab my attention? Chuck is synonymous with the Montreal food scene, having lived there most of his life, opened two restaurants and run a successful catering business. He’s also published two bestselling cookbooks and hosted many TV shows, including Chuck’s Day Off and Chuck’s World.

Scroll down for recipes from Chuck Hughes’s new cookbook, the Montreal food scene and what we can expect from him next!

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Q: I went to check out Salt + Ash, one of Halifax’s best restaurants, and the brussels sprouts were a standout! Can you find out what makes them so special? — Kelvin, Chester, N.S.

A: Kayla (pictured) took inspiration from southern cuisine to create her BBQ Brussels Sprouts, which are topped with an Alabama barbecue sauce, caramelized onions and whole grain mustard. “I lean heavily toward vinegar-based sauces,” she says. “This one’s sharp and has a bit of heat, but the onion mellows it out.” Cooking the sprouts over a live fire, rather than roasting or panfrying, adds a unique sweetness that brings the dish together. No live fire? Just use a grill!

The post Ask A Chef: Kayla Nelson Shares Salt + Ash Beach House’s Delicious Brussels Sprouts Recipe appeared first on House & Home.

Whether he’s attending the Emmys, filming a fourth season of The Bear or preparing to release a cookbook, Matty Matheson — one of Canada’s most-loved chefs — seems to be everywhere. Despite his busy schedule, he’s still found time to grace House & Home’s pages with delicious dishes (including our November 2024 issue on newsstands Oct 7!).

Here’s a look back at some of Matty’s signature recipes, from classic comfort dishes like his famous Pot Roast and Beef Tourtière to the Rutabaga Croquette from his upscale Toronto restaurant Prime Seafood Palace.

Scroll down and get cooking!

The post From His Famous Pot Roast To Feel-good Chicken Soup, Matty Matheson Shares His Favorite Recipes appeared first on House & Home.

Rosewood Estates Winery located in the Niagara escarpment recently opened its first restaurant. Featuring a key ingredient the Bench winery is known for (honey!), chef Peter Pietruniak‘s farm-to-table recipes include a grilled a potato skewer with fermented honey chili garlic butter, sweet cornbread and more. Scroll down for 3 delicious recipes from this Niagara-On-The-Lake restaurant!

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As the owner and pitmaster at Toronto’s Cherry Street Bar-B-Que, Lawrence La Pianta knows a thing or two about grilling. Earning Michelin Bib Gourmand status in 2022 and 2023 (which celebrates establishments that serve good food at moderate prices), Cherry Street is well-known for its trays of pit-smoked meats such as brisket, ribs, pork shoulder and house-made sausage.

Before opening the restaurant in 2016, Lawrence was a location manager for film and TV productions around Ontario. Backyard barbecuing had always been a favorite hobby — his first open-fire barbecue experience was cooking Filipino-style lechon back in high school. Eventually, he travelled to Texas to take traditional American barbecue courses with pros from across the southern U.S., then started gigging as a professional pitmaster and later co-owned Toronto restaurant Aft Kitchen & Bar. Ultimately, he wanted to run his own restaurant, his own way, and that led to opening Cherry Street.

Scroll down for some of Lawrence’s best backyard barbecue recipes!

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