Seafood

Jewelled Roasted Salmon with Herbs

Jewelled Roasted Salmon with Herbs

Jewelled Roasted Salmon with Herbs excerpted from Don’t Worry, Just Cook by Bonnie Stern & Anna Rupert. Photography by Tyler Anderson.

Don't Worry, Just Cook: Delicious, Timeless Recipes for Comfort and Connection by Bonnie Stern & Anna Rupert

In her latest cookbook, Don’t Worry, Just Cook, written with her daughter Anna Rupert (who has been in the kitchen cooking beside Bonnie her whole life!), Bonnie and Anna are here to help cooks of all experience foster comfort and connection through food.

With her trademark encouraging style and attention to detail, Bonnie writes recipes that are consistently delicious, widely appealing, and, as always, timeless. Like all of her cookbooks, Don’t Worry, Just Cook doesn’t simply give instructions to create a dish, it also shares stories, lessons, and kitchen wisdom that will build your cooking technique and confidence in the kitchen.

In this new book, you’ll find easy-to-follow recipes for all-day breakfasts, soups, starters, and side dishes, as well as breads and vegetarian, fish, and meat mains. And, for those wanting something sweet, Bonnie and Anna have included plenty of desserts! You’ll be amazed by how quickly such special dishes like Jeweled Roasted Salmon with Herbs and Sheet Pan Chicken with Lemon and Olives come together. (more…)

Garlic Shrimp Mafaldine

Garlic Shrimp Mafaldine

Garlic Shrimp Mafaldine, reprinted with permission from Simple Pasta by Odette Williams, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © Graydon Herriott.

Simple Pasta: Pasta Made Easy. Life Made Better. by Odette Williams

In Simple Pasta, Odette Williams makes homemade pasta easy, fun, and delicious. With just three base doughs, there are endless possibilities for creating memorable, transporting meals with friends and family. Of course, if you prefer (or just need the convenience of) store-bought pasta, that’s always an option too.

Discover new favourite and beloved classics, like:

• Beet and Carrot Agnolotti with Sage-Hazelnut Butter
• Creamy Wild Mushroom Gnocchi
• Cacio e Pepe
• Carbonara
• Beef Short Rib Ragù and Pappardelle
• Zucchini and Basil Casarecce
• Wicked White Bolognese
• Crispy Italian Sausage and Broccolini Orecchiette

(more…)

Lobster Bisque

Lobster Bisque

Canada’s Food Island: A Collection of Stories and Recipes from Prince Edward Island. Stories and captions by Stuart Hickox. Photography by Stephen Harris.

Canada's Food Island: A Collection of Stories and Recipes from Prince Edward Island

Prince Edward Islanders are famous for hosting family and friends in the kitchen. Canada’s Food Island invites you to celebrate the Island’s farm-to-table cooking and meet the farmers, fishers and artisans who make those delicious dishes possible. From preparing the perfect lobster roll in spring and galettes filled with sweet fresh-picked strawberries in summer to making savoury potato pizza in fall and roast turkey with an oyster, bacon and wild mushroom stuffing in mid-winter, you’re sure to find a favourite recipe to delight guests and satisfy your own cravings.

Canada’s Food Island combines nearly 100 inspired seasonal recipes with homegrown stories and beautiful photographs to capture the island’s unique food culture’s blend of people, place and locally sourced fresh natural ingredients. You’ll learn how mussels and oysters are sustainably raised and harvested, why Island beef is so flavourful and what makes wild blueberries so special. Whether you’ve spent time on Prince Edward Island or not, you’ll want to visit these pages again and again to experience a taste of the Island in the comfort of your own kitchen. (more…)

Slow-Roasted Side of Salmon

Slow-Roasted Side of Salmon

Slow-Roasted Side of Salmon excerpted from For the Table: Easy, Adaptable, Crowd-Pleasing Recipes by Anna Stockwell. Photography by Chelsea Kyle.

For the Table: Easy, Adaptable, Crowd-Pleasing Recipes by Anna Stockwell

Hosting a dinner party is a special kind of occasion. You welcome old and new friends into your home and gather around the table. You put out platters of food prepared just for that table of people, passing them around until everyone’s had their fill. This sense of sharing and togetherness feeds more than just bellies. It is what helps us stay connected, form new relationships, and build lasting bonds with our chosen families. During socially distanced times, the perfect dinner party might have felt like a lost art, but in For the Table, up-and-coming food writer Anna Stockwell provides all the tools needed for bringing back the ritual of hosting memorable yet modern dinner parties.

Stockwell has written a cookbook for a new way of entertaining that’s simpler, better, healthier, and more fun. Organized by season and full of helpful hosting advice, Stockwell provides accessible and modern menus; each is built around two large platters to pass around the table and includes suggestions for no-recipe side dishes. Dinner parties don’t have to be formal or fussy, or even a lot of work, to be celebratory and gratifying. This book teaches you how to plan and prepare great-tasting and impressive-looking menus that are easy to pull off, as well as offers expert advice on toasts, prep-ahead strategies, and tips on handling guest lists and dietary restrictions. With its mix of innovative food presentation and old-fashioned, homestyle technique, For the Table is a testament to the art of the dinner party and looks forward to the festive dinner gatherings of the future. (more…)

Seared Scallops with Vancouver Island Root Succotash and Corn Purée

Seared Scallops with Vancouver Island Root Review Copy Succotash and Corn Purée

Seared Scallops with Vancouver Island Root Review Copy Succotash and Corn Purée, Island Eats: Signature Chefs’ Recipes from Vancouver Island and the Salish Sea by Dawn Postnikoff and Joanne Sasvari. Photography by Gabriel Cabrera.

Island Eats: Signature Chefs’ Recipes from Vancouver Island and the Salish Sea by Dawn Postnikoff and Joanne Sasvari

Plenty of people talk about farm-to-table dining these days. But on Vancouver Island and the surrounding Gulf Islands, it’s truly a way of life. And why not, when there is so much abundance to choose from? From the Comox Valley to the Cowichan to Salt Spring Island, you’ll find everything from truffles to tea, passion fruit to Pinot Noir, water buffalo to the most delicately briny oysters.

Island Eats is a tribute to the vibrant food culture of Vancouver Island and the Gulf Islands and the celebration of a passionate culinary community built on the edge of a continent. Whether they’re shucking oysters and rolling pasta just for you, pouring you a glass of local wine, telling you about the best surf beach or hiking trail or the cool new craft brewery in town, the chefs, mixologists, and food artisans profiled in this cookbook have contributed to the heartfelt food traditions of a rare culinary destination. (more…)

Salmon Niçoise Salad with Olive Vinaigrette

Salmon Niçoise Salad with Olive Vinaigrette

Salmon Niçoise Salad with Olive Vinaigrette, Apres All Day: 65+ Cozy Recipes to Share with Family and Friends. Photography by Ren Fuller.

Apres All Day: 65+ Cozy Recipes to Share with Family and Friends

For ski bums and non-skiers who enjoy the snow, here is a cozy winter cookbook of 65+ hearty recipes, plus beautiful photography that captures the après-ski culture and mountain town life.

Après-ski is more than just an afternoon beer in the lodge. It’s an opportunity to gather with friends and family over delicious food and drinks during the cold winter months.

This cozy cookbook invites home cooks of all levels to embrace the après culture all season long, whether they’re the first skier on the slopes in the morning or a nonskier who prefers to snuggle up by the fireplace.

There are recipes for every meal—because yes, you really can “après all day”—including Apple Pie Oatmeal as pre-ski fuel, Tater Tot Nachos, a.k.a. “Tatchos” for an indulgent snack on the couch, Classic Beef Stew with Cheesy Garlic Bread for a family potluck, and a well-deserved Kitchen Sink Skillet Cookie to end the day.

(more…)

Swordfish Tacos Al Pastor

Swordfish Tacos Al Pastor

Swordfish Tacos Al Pastor, Take One Fish: The New School of Scale-to-Tail Cooking and Eating by Josh Niland. Photography by Rob Palmer.

Take One Fish: The New School of Scale-to-Tail Cooking and Eating 

Forget everything you thought you knew about cooking fish with Take One Fish. There are no rules when it comes to fish according to James Beard award-winning chef Josh Niland, only an endless world of possibilities.

With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey—from elaborate to easy, small to large and—always—scale to tail. With flair, colour, and flavour, Take One Fish unpacks each of Josh’s 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder.

Josh’s multi-award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.

(more…)

Barbecued Lobster

Barbecued Lobster

Barbecued Lobster, The Seafood Shack: Food & Tales from Ullapool by Kirsty Scobie and Fenella Renwick. Photography by Clair Irwin.

The Seafood Shack: Food & Tales from Ullapool by Kirsty Scobie

Welcome to The Seafood Shack, a tiny catering trailer in Ullapool on the west coast of Scotland. It’s here that Kirsty Scobie and Fenella Renwick take whatever their fishermen friends bring them each day and serve it up for a crowd of locals and tourists. Join them and discover how easy it is to cook mouthwatering seafood with over 80 down-to-earth recipes, plus essential tips on how to prepare, dissect, fillet, and cook white fish, smoked, and shellfish.

Whether it’s their signature haddock wrap for a mid-week dinner or their garlic & thyme langoustines for a weekend part treat, this is food that is simple and quick, but more importantly fresh, delicious to eat, and an absolute joy to cook.

The Seafood Shack: Food & Tales from Ullapool is available at Amazon.com and Indigo.ca.


Barbecued Lobster (more…)

Chili-Lime Shrimp

Food by Fire: Grilling and BBQ with Derek Wolf of Over the Fire Cooking by Derek Wolf.

Chili-Lime Shrimp, Food by Fire: Grilling and BBQ by Derek Wolf. Photography by Jack Sorokin.

Food by Fire: Grilling and BBQ by Derek Wolf.

Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way.

Derek Wolf has been researching global fire-cooking techniques for the better part of a decade, traveling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you’re looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you’ve come to the right place. Recipes include:

  • Herb Brush Basted Bone-In Ribeye
  • Leaning Salmon Plank with Lemon Dill Sauce
  • Al Pastor Skewered Tacos
  • Coal Roasted Lobster Tails
  • Dirty Chipotle NY Strips
  • Chili-Lime Shrimp
  • Spicy Rotisserie Beef Ribs
  • Salt-Baked Red Snapper
  • Charred and Glazed Pineapple

(more…)

Charred Salmon BLT

Charred Salmon BLT

Charred Salmon BLT, BBQ Revolution: Innovative Barbecue Recipes from an All-Star Pitmaster by Mitch Benjamin. Photography by Isaac Alongi.

BBQ Revolution: Innovative Barbecue Recipes from an All-Star Pitmaster by Mitch Benjamin.

Mitch Benjamin has helped open BBQ restaurants in Paris, served his smoked meat to baseball legends at Yankee Stadium, and taken home some serious hardware from just about every major BBQ competition.

In this book, he throws open the doors to his kitchen (or as he calls it, his “Mitchen”) and takes BBQ on a wild ride! The book starts with his behind the scenes look at competition BBQ and smoking, then winds its way through chapters both classic and creative:

Learn the ins and outs of competition BBQ, including some of Mitch’s award-winning recipes for sauces, rubs, and meats from brisket and burnt ends to short ribs and pork butt.

Take a trip behind the scenes of Kansas City’s Char Bar, with some of their most popular recipes like their burnt heaven and smoked chicken nuggets. Mitch even breaks out the smoking gun for some smoked cocktails!

(more…)