Recipe: Orecchiette with Cime di Rapa (Rapini)
Puglia’s most iconic pasta is a balance of bitter greens, rich olive oil and savoury anchovy. Recipe provided by the Visit Puglia tourism board. Ingredients 500 g Puglian orecchiette (dried or fresh) 1 kg broccoli rabe (rapini) 2 cloves garlic 3 anchovy fillets in olive oil Freshly ground pepper, to taste 5 tbsp. Puglian extra virgin olive oil, plus more
Recipe: Ajo Blanco, Courtesy of Chef Michael Bonacini
Ajo Blanco is a beautifully simple, chilled Spanish soup that’s perfect for summer. Here’s Chef and Masterchef Canada Judge Michael Bonacini’s go-to recipe. Leña’s Ajo Blanco (Serves 4) Ingredients: 250g blanched almonds. We use a combination of blanched, peeled as well as Marcona 50-50% is a nice ratio. (The Almonds will process more easily if soaked for 2 plus hours
Recipe: The Goddess-Inspired Spritz Cocktail that Milos Toronto Is Serving This Mother’s Day
Demeter’s Blush is a Greek sparkling rosé spritz inspired by ancient mythology – here’s how to make it at home. Estiatorio Milos Toronto is celebrating Mother’s Day with an à la carte lunch on Sunday, May 10th, along with an exclusive cocktail feature created just for the occasion. The cocktail is called Demeter’s Blush, and it’s a Spritz made with
Recipe: A Carbonara Pasta Straight From Rome, Featured on Emily in Paris
Courtesy of Sofitel Rome Villa Borghese, here’s how to make Carbonara tortelli with Pecorino foam, crispy guanciale and seasonal truffle. If there’s one thing Rome does exceptionally well, it’s keeping classic dishes interesting. At Sofitel Rome Villa Borghese, the hotel’s rooftop restaurant, Settimio, reworks the traditional carbonara into delicate tortelli, layered with creamy filling, crisp guanciale, and a light pecorino