Between the maple mustard vinaigrette and slow roasted carrots, this treviso salad from Chef Jon Pong of Toronto’s Drake One Fifty is a satisfying meal in itself. For the perfect pairing, Pong recommends a 2016 Goose Island Gillian Belgian-style farmhouse ale.
These mini-meatballs serve four and are sure to be a hit at home.
Using inexpensive but delicious ingredients, David Chang, chef at Bespoke Craft Foods in Liberty Village, puts a spin on the classic chicken liver pate by pairing it with a lovely wild blueberry compote.
This flavour-packed meal is oh-so simple to make!
Raise your sandwich game to a new level with this crispy beer-braised duck sandwiches with wild blueberry chutney recipe.
This traditional lamb chop and mint chimichurri recipe is taken to another level by Tom Gore Vineyards Cabernet Sauvignon.
If you’re in the mood for a cooking challenge, try this decadent Dungeness crab and cauliflower risotto. Pair it with Tom Gore Vineyards Chardonnay.
This lovely, creamy sauce for chicken breasts is made with sweet, crisp dessert apples caramelized in brown sugar and imbued with the tang of dry cider and Worcestershire sauce.
Enjoy this tasty and fresh bowl of greens any time of the year!
This recipe focuses on the craft of cooking as opposed to the artistry. It’s composed of three ingredients that are allowed to taste like themselves: arugula, pears and beets.
The rich taste of roasted garlic gravy makes this beef dish extra-special for any get-together.
Apple cider and Dijon mustard add zest to this succulent roasted chicken dish.
The beer in this recipe by Daniel Notkin of The Old Port Fishing Co. in Montreal rounds out the lightly acidic oyster marinade.