Korean Chicken Cold Noodle Salad by Damian Belanger of Bon Vivant!

Korean Chicken Cold Noodle Salad

Damian Belanger, Bon Vivant! The built-in heat of the Korean BBQ sauce and dressing gives this meal-sized salad a spicy kick.  Ingredients 2 chicken breasts, grilled and sliced salt and pepper 1/2 cup Bon Vivant! Korean BBQ sauce 2 cups soba noodles, cooked and cooled 2 cups spring greens 2 cups napa cabbage, thinly sliced […]

Kugelhopf by Baker Jérôme Boulanger of Le Croissant


Chef Dave Bergmann, Bergmann’s on Lombard Part cake, part bread, kugelhopf is a special breakfast item from Alsace, the northeastern region of France. This centuries-old recipe can be easily adapted to suit any family’s taste. A Bundt pan is a suitable substitute if you don’t have an authentic mould. Ingredients 2 1/4 cups all-purpose flour […]

La Pampa Empanada

La Pampa Empanada Make chimichurri ahead if possible and set in fridge for three days to let flavours develop. INGREDIENTS Empanada Shells 1 cup all purpose flour 1 tsp salt 1 Tbsp shortening 1/2 cup water Filling 500g charcoal grilled beef 1/2 cup chimichurri 1/2 cup salsa criolla 1 cup cheese curds salt & thyme […]

Lamb Chop with Kahlúa Chocolate Sauce and Seafood Ceviche with Passion Fruit Sauce by Chef Dario Pineda-Gutierrez of Café Dario

Lamb Chop with Kahlúa Chocolate Sauce and Seafood Ceviche with Passion Fruit Sauce

Chef Dario Pineda-Gutierrez, Café Dario A creative re-interpretation on surf and turf, this pretty appetizer combines the freshness of fruit and seafood with the richness of lamb and chocolate. Pisco is a South American liquor distilled from grapes. Ingredients Lamb Chops 1 rack of lamb, cut into chops 2 Tbsp minced onions 1 tsp cracked […]

Lamb Chopsby Chef/owner Steve Kandilakis of Steve's Bistro

Lamb Chops

Chef/owner Steve Kandilakis, Steve’s Bistro These meaty chops capture the senses with simple seasoning and a great char from the barbeque. Ingredients 1/2 rack of lamb, cut into chops olive oil 2 pinches dried oregano salt and pepper to taste 1 lemon, cut in wedges Method 1. Brush chops with olive oil. 2. Sprinkle with […]

Lamb Masala by Chef/owner Lawrence Wararuk of Luxalune Gastropub

Lamb Masala

Chef/owner Lawrence Wararuk, Luxalune Gastropub The robust aroma and flavours of this satiating dish are counterbalanced by its cool, creamy and herbaceous garnishes. Make this big batch on the weekend and enjoy hot, filling lunches all week. Ingredients 4 Tbsp olive oil 2 lb lamb, cut into 1″ cubes 4 cloves garlic, diced 1 large […]

Lamb Tikka Masala

Chefs Varun & Anil Kumar Clay Oven Chefs Varun and Anil present big, bold flavours in their authentic Indian dishes. From biryani and masala to tandoori and thali, customers cross neighbourhood borders to get the fresh, authentic tastes of India prepared just the way they want—mild, medium, hot or extra hot. At the Shaw Park […]

Laotian Chicken Noodle Soup

Chef Jimmie Sayavong Boun’s Restaurant Thick rice noodles are chewy and slurpable. Laotian Chicken Noodle Soup Boun’s Chicken Broth INGREDIENTS 1 whole chicken 12 litres water 6 Tbsp msg dash of salt to taste METHOD 1. Simmer all ingredients for 4 hours, skimming off foam that rise to the surface. 2. Remove and cool whole […]

Laotian Hot and Sour Soup by Manager Jimmy Sayavong of Vientiane

Laotian Hot and Sour Soup

Manager Jimmy Sayavong, Vientiane The ingredients may sound exotic and the flavours bright and complex, yet this soup is actually quite simple to prepare. Frozen lemon leaf and galanga (which resembles ginger and sold pre-sliced), tom yum mix and tamarind soup base can be found in Asian groceries. Ingredients 1 tsp tamarind soup base 2 […]

Lechon Kawali, Taro Gnocchi & Beet Purée

Recipe: Chef Allan Pineda A Filipino staple at family gatherings, lechon is a crispy, seasoned pork belly traditionally deep-fried in a kawali pan. Allan’s version incorporates aromatic lemongrass and favourite local root veggie, beets.   INGREDIENTS Lechon Kawali (Pork Belly) 1 lb pork belly 1 tsp Hawaiian sea salt 1 Tbsp whole peppercorns 3 bay […]

Leg of Duck Confit with Cassis Gastric and Herbed Polenta by Chef Lau Young of Provence Bistro

Leg of Duck Confit with Cassis Gastric and Herbed Polenta

Chef Lau Young, Provence Bistro According to Chef Lau, the origin of the name “duck confit” comes from the French word “confiture”, which means preserved fruit or jam. Traditionally, the French would preserve the duck in a cool space in its own fat for up to 5 to 6 months, giving it an extremely rich […]

Lemon and Herb Flavoured Chicken Served on Chorizo Gumbo with Goat Cheese and Herb Dressing by Chef Joe Dokuchie of Tavern In The Park

Lemon and Herb Flavoured Chicken Served on Chorizo Gumbo with Goat Cheese and Herb Dressing

Joe Dokuchie, Tavern In The Park The gumbo gets much of its flavour from chorizo, a sausage make from smoked pork, garlic and chiles. Ingredients Chicken 4 chicken breasts 12 pieces 16/20 shrimp Seasoning salt, to taste Herb oil, to coat Juice of 1lemon wedge 4 tsp garlic butter 1 zucchini Chorizo gumbo sauce 1 […]

Lemon Garlic Prawns by Head Chef Geoff Stevens of Bonfire Bistro

Lemon Garlic Prawns

Head Chef Geoff Stevens, Bonfire Bistro For the best quality prawns, Chef Geoff recommends Neptune’s or Gimli Fish markets. See our Specialty Foods listings for information. Ingredients ­8 prawns, shelled and deveined 1 Tbsp olive oil 2 Tbsp butter 3/4 Tbsp garlic, minced 1/3 cup mixed shallots and garlic. julienned 1/4 cup red peppers, minced […]

Lemon Roasted Potatoes

Tom Papaioannou, Pembina Village Restaurant Take plain roasted potatoes up a notch with loads of lemon, herbs and fresh dill. Ingredients 1 cup olive oil 2 Tbsp lemon juice 1/2 tsp oregano 1/2 tsp Lawry’s seasoning salt 20 small Yukon gold potatoes, peeled juice of one lemon 1/2 tsp fresh dill, chopped Method 1. Preheat […]

Lettuce Wraps by Executive Chef Tristan Foucault, formerly of Hu's on First Asian Bistro

Lettuce Wraps

Executive Chef Tristan Foucault, formerly of Hu’s on First Asian Bistro These saucy wraps can be served, as pictured, in a head lettuce bowl or in a dish with loose lettuce leaves. The fresh crunchy lettuce provides a nice contrast to the salty filling. Ingredients 1 head iceberg or butter lettuce 2 chicken thighs, diced […]

Linguine con frutti di mare

Chef Patrick Shupka, Amici Ingredients ­5 oz fresh linguine (single serving) 1 Tbsp olive oil 3 jumbo scallops 3 jumbo shrimp 1 half lobster tail 7 fresh mussels ½ tsp minced garlic 1 Tbsp minced red onion Red wine 1 large tomato, diced ¾ cup homemade tomato sauce 1 Tbsp fresh basil salt and pepper […]

Lobster-Pot-Pie by Chef Alexander Svenne of Bistro 7 1/4

Lobster Pot Pie

Chef Alexander Svenne, Bistro 7 1/4 Sweet lobster, spicy chorizo and corn turn this pot pie into a luxurious meal. This recipe can be made in a large casserole dish, but individual sizes are fun for entertaining. Ingredients Crust 1 package frozen puff pastry 1/2 cup shredded old cheddar 1/2 cup chopped green onion or […]

Lobster-stuffed Young Chicken by Chef/owner Scott Bagshaw of Deseo Bistro

Lobster-stuffed Young Chicken

Chef/owner Scott Bagshaw, Deseo Bistro Ingredients 2 Tbsp lobster meat 1 tsp minced parsley 1 tsp lemon zest salt and pepper to taste 1 1/2 semi boned poussin 4 slices Serrano ham 1 cup cooked white beans 1 Tbsp roasted garlic juice of 1 lemon 1/4 cup bacon, cut into matchsticks 1/4 cup brussel sprout […]

Look Alike Pasta by Chef Talia Syrie of The Tallest Poppy

Look Alike Pasta

Chef Talia Syrie, The Tallest Poppy Surprise your picnic partner with this trompe l’oeil. Spaghetti-like strands of zucchini are served raw, delivering a refreshing and satisfying crunch. Garnish with a sprinkle of parmesan or a dollop of goat cheese. This recipe requires a spiralizer, a trendy kitchen gadget available at Eat It organic food store […]

Mac-and-cheese by Chef Barbara O'Hara of Dessert Sinsations Cafe

Mac and Cheese

Chef Barbara O’Hara, Dessert Sinsations Cafe These golden spheres are coated in a delicate panko crust. The first crunchy bite reveals ham and oozing Velveeta cheese. A peppering of curry adds a kick of heat to these two-bite treats, which are perfect as a midday or midnight snack. Ingredients 3 cups elbow macaroni, al dente […]