Have you ever wondered if you’ve experienced everything the pizza world had to offer? And wished there was something else out there for you to discover?
Apt613’s resident chef Sarp Kizir is sharing these recipes all summer.
Apt613’s resident chef Sarp Kizir is back with a whole damn fest for Foodie Friday.
Michael’s Dolce products put a creative twist on a household staple. Pairing traditional ingredients and flavours in non-traditional ways, Michael begins with the basics and then turns them on their heads. Over the past five years, Sunderland has come up with many an incredible thing—from jams that taste like candy, to the champagne of marmalades, made with pink grapefruit.
Par Christine Goffi Si je vous dis « beurre et gâteau », à quoi pensez-vous ? À un gâteau Breton ? Gagné ! Aujourd’hui, je vais vous parler d’une boulangerie française qui vient d’ouvrir ses portes dans notre belle région. Après s’être fait connaitre en faisant divers marchés comme celui du Carp Farmers’ Market ou le marché de Noël à […]
Six celebrity chefs are volunteering their time to train a team to cook their high quality dish under competition pressure.
Ten tasty and useful gifts for the foodies on your list, all available locally.
Le 3 novembre prochain se tiendra la troisième édition du Défi annuel des Chefs d’Ambassades (Embassy Chef Challenge Canada).
“Hello My Name Is…” was a weekly summer column by Apt613 contributor She Who Must Be Obeyed. Every week stars one key seasonal ingredient in a new original recipe. For your bookmarks, 15 of those recipes are listed here.
Fall is upon us and, believe it or not, so is prime time for farmers’ markets.
An original recipe for Apple Four Quarters Cake – the French equivalent of pound cake.
What’s that? You think we’ve met before? Perhaps – but I think you may be confusing me with my much older and dowdier cousin.
Many shawarma lovers think they’re eating pickled beets but in fact the beets are mainly used as a colouring agent. The real pickles are the turnips.
Nothing says August like tomatoes and corn.
Maybe, just maybe, black currants need to be cooked to taste good.