Recipes+
Toronto is a city of great sandwiches. We’re spoiled for choice, and it’s always a treat to think, 'Ooh, it’s lunchtime—maybe I could hit up Vilda’s or Black Camel today. But there’s nothing stopping you from enjoying equally delicious sandwiches at home if you've stocked up on some key ingredients.
Pairing juicy peaches with a drizzle of honey and Fly by Jing’s famous Sichuan Chili Crisp, spooned over burrata and piled onto garlic-rubbed, grilled bread is a pretty amazing combination —it’s sweet, spicy, creamy, crispy, and utterly irresistible.
By far the simplest way to make use of any "extra" summer fruit—including the bits that got a bit overripe or squished, is to transform them into a fruity sweet/sour shrub syrup.
Mini pavlovas flavoured with freeze-dried fruit powder make a lovely showcase for in-season berries and other fruit, and they're a perfect dessert to serve groups including celiac friends.
If you're heading somewhere on vacation but will still be involved in daily meal production for more than a night or two, you probably want to eat deliciously without bringing a kitchen-load of gear and ingredients along with you - we have a LOT of experience with this.
Gochujang marinated chicken, sesame slaw, sriracha mayo on a brioche bun. A recipe worth making on repeat.