A Classic Dessert We Never Tire Of
Espresso-soaked savoiardi, creamy mascarpone, sweet Marsala and a generous dusting of cocoa. Our classic tiramisu is rich, surpisingly simple and best made ahead.
What We’re Cooking Next
Recipe of the Week: Fried Zucchini Flowers
It’s peak time for zucchini flowers. Stuffed with mozzarella and fried until irresistibly crisp, this Roman favourite, shared by Maria Pasquale, is one of the dishes to make before the season slips away.
Meet the Poptail
The calendar may say it’s September, but we're not putting away the frozen treats just yet. Part cocktail, part popsicle, these grown-up treats come in flavours from strawberry daiquiri to rosé and berries.
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Segura Viudas Brut Reserva Cava brings fine bubbles, bright acidity and notes of citrus, lime and pineapple to the table. Made in Penedès, Spain, using the traditional method, this versatile Cava pairs with everything from grilled seafood and creamy cheeses to ripe tomatoes and dishes straight off the grill.
Inspiration for what to eat, drink and discover next
The beloved Canadian chef talks vegetables, life at the Inn at Bay Fortune and what he really eats at home.
A Taste of the Mediterranean
Chef Michael Angeloni talks fresh pasta, great olive oil and bringing Mediterranean flavours to Toronto.From Greek-inspired orzo salad to spicy green fregola.
Italian Food, Reimagined
From olive oil-washed martinis to burrata in lettuce wraps, six chefs are putting fresh spins on Italian ingredients, proving that tradition and innovation belong at the same table.
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