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."

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...