This recipe first appeared in our March 2013 issue courtesy Chef Ray Bear. " In a back alley food stand in south Tucson, I had a bowl of Mexican-inspired corn soup garnished with cheese, and I was hooked by the second spoonful. When I came back north I re-created the soup, but could not resist adding lobster just to bring a little Canada to Mexico." - Chef Ray Bear

This recipe first appeared in Step by Step from our December 2012 issue, courtesy Natalie Findlay.

This recipe first appeared in Step by Step from our December 2012 issue, courtesy Natalie Findlay.

This recipe first appeared in our October 2012 issue of Culinaire courtesy Natalie Findlay. Where do you stuff your turkey? The consensus...

This recipe first appeared in our October 2012 issue of Culinaire courtesy Natalie Findlay. It’s the details that can turn your stuffing...

This recipe first appeared in the September 2012 issue of Culinaire Magazine courtesy Stephanie Arsenault. Using ripe peaches, white...