Buttermilk Pancakes

There’s nothing more sublime than a perfect buttermilk pancake.

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Stout Braised Beef Stew

What could be better than a succulent beef stew with a hint of stout beer?

Hint: There are two tricks for a tender stew. First, buy meat with generous marbling (tiny bits of fat between the muscle fibres). Second, cook it over low heat for several hours.

Serves 4 to 6

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June’s Cheesecake In A Jar

Are you looking for individual desserts to serve at your next party or holiday? If so you must check out June’s Cheesecake In A Jar! Serving these desserts in canning jars makes the desserts fun and easy to serve!

Makes 6 jars

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Dad’s Steak with Red Wine Butter & Portobello Mushrooms

My dad’s steak is famous. His secret? The marinade. It combines saltiness, sweetness, tanginess, and some heat, and it tastes phenomenal. I also use it to marinate the mushrooms, which act as fantastic sponges and, when served alongside the steak, really showcase the marinade’s wonderful flavors. The red wine butter is pure but delicious excess. It’s simple to prepare, and it looks and tastes exceptional. Double the recipe, because you’ll be looking for it long after the steaks have been eaten.

Serves 4

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Chef Lynn’s Hot ’n Sticky Buns

What can be better than a hot sticky bun for breakfast or a late night snack?

Makes 12

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Everything Green Salad with Green Goddess Dressing

“I love salads to be filled with lots of vegetables rather than lots of lettuce. I add Boston lettuce to this one for its buttery flavour and wonderful silkiness, but otherwise I stick to beautiful robust green vegetables. The peas and asparagus — bright green, warm, and sweet — will stand out, complemented by the avocado’s creaminess, the dill’s freshness, and the feta’s saltiness.” -Lynn Crawford

Serves 4

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Zucchini Olive Oil Cake

While working on the Lucero family’s olive farm in Corning, California, I wanted to create a dessert that would make Dewey Lucero and his family proud. This family has been growing olives for three generations. This olive oil cake is incredibly moist and delicious, dressed with a sweet orange glaze and garnished with a salty-sweet olive brittle. Full Recipe

Quinoa Salad with Roasted Squash, Cashews & Gouda

My team at the restaurant will laugh when they see this one! I always pull long faces when quinoa is mentioned, an unconscious reaction that probably dates back to some less than great meal in the ’90s. But actually I like quinoa. I like it even more combined with cashews and spice-roasted butternut squash, crisp apples, pickled beets, and beautifully aged Thunder Oak Gouda. The flavors and textures are rich and varied. This dish is colorful, warm, and just plain delicious. Full Recipe

Chicken & Asparagus à la King

When I was growing up, my parents loved throwing dinner parties. This recipe is one that I loved to make with my mom. Thinking back on those memories, I always smile …

This retro dish is packed with deliciousness. It’s warm and rich and nestled in crisp vol-au-vent pastries. Whatever the current foodie trends, I continue to love and promote the noble vol-au-vent. Full Recipe

Burrata Crostini with Tomato Chutney

Creamy burrata, one of my all time favourite cheeses, is incredible with bread still warm from the grill and topped with this delicious, easy-to-prepare chutney. I first discovered white balsamic vinegar while travelling through Italy; it adds a touch of sweetness and depth of flavour to the chutney, perfect for a garden party canapé. Full Recipe

Lobster Rolls

Lobster rolls are on roadside menus all throughout the Atlantic provinces in the summertime. Lightly buttered toasted rolls are deliciously overstuffed with sweet chunks of lobster tossed with capers and rémoulade sauce. Nothing wrong with that! Full Recipe