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How To Make Mushrooms en Papillote

  Cooking en papillote – or in parchment paper – has long been a preferred method of steaming fish and vegetables, while also providing a semi-dramatic tableside presentation. At Langdon Hall, tucked away in the countryside of Cambridge, Ontario (about an hour from the Toronto airport), Chef Jonathan Gushue loves to cook this way, which … Continued

How To Make A Pisco Sour

  I had no idea pisco was so nuanced. The colorless grape brandy produced in Chile and Peru isn’t quite as popular as cachaça, but it’s coming on fast; you can learn more about it at places like ThePiscoBook.com, but you can also learn from the pros behind the bar. I did just that recently, as … Continued