This recipe first appeared in our July / August 2013 issue of Culinaire Magazine courtesy Natalie Findlay. In summer, everyone is looking...

These two recipes first appeared in the July / August 2013 issue of Culinaire Magazine courtesy Stephanie Arsenault Sure, grilling isn’t...

This recipe first appeared in the May 2013 issue of Culinaire Magazine courtesy Chef Resi Mendoza. Chef Resi Mendoza’s Filipino heritage...

This recipe first appeared in the Chef's Tips department of our April 2013 issue, courtesy Chef Jarod Traxel.

This recipe first appeared in our March 2013 issue courtesy Natalie Findlay. You hear the crackle as you break through the crisp shell of caramelized sugar. Your spoon gently meets the rich, smooth custard centre. Bringing the luxurious cream towards your mouth you can see the dark flecks of vanilla bean. Ahhh, crème brûlée. From the finest restaurants to your family dining table, you can achieve the same results by following these instructions. A few general tips before the

This recipe first appeared in our March 2013 issue courtesy Chef Ray Bear. "With the sweetness of the peppers, apples and sultry kick of curry, this has been one of my favourite cold weather soups for years. Mulligatawny is traditionally made with either chicken or lamb and even sometimes beef. My version uses lamb. The rice and cream in this soup is what really rounds everything out, creating a smooth richness, allowing the layers of flavours to mix and mingle wonderfully."