This recipe by Chef Robin Filteau-Boucher, from Montreal’s Parapluie restaurant, is a new and improved version of onion rings. Made…
Nori chips are simple to make and elevate any dish with their crispy texture. Whether served with soup, ramen, or…
Cocktail shrimp remain a holiday season staple. The traditional red sauce is replaced here with a syrupy glaze made from…
Inspired by the classic frozen appetizer everyone knows and loves, this homemade version swaps sausage slices for a flavourful filling…
The word that best defines this appetizer is: colourful! Deep red fresh tuna on crispy black fried sheets of seaweed,…
Make life easier with these delicious fritters, which can be made ahead, frozen after frying, and reheated in the oven…
Crostini are Italian hors d’oeuvres consisting of toasted bread slices topped with vegetables or meat. This vegetarian version features a…
Arancini Alla Parmigiana with Tomato Emulsion This recipe, courtesy of Ashley Thornton, executive chef at Park Restaurant, is ideal for…
To make these croquettes, in collaboration with Kraft Dinner, we were inspired by arancini, but replaced the rice with mac…