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Les plats de viande et de poisson cru sont très populaires dans les restaurants, mais on éprouve une certaine inquiétude à les préparer à la maison. C’est tout à fait compréhensible, compte tenu des risques liés à la consommation de chair animale crue. Pourtant, les techniques sont très faciles à maîtriser ; il suffit comme toujours de bien suivre les règles!

It could be for a picnic or a light lunch, or maybe you’re just in need a good excuse to take advantage of your overflowing organic vegetable basket – whatever the reason, opportunities to prepare amazing salads at this time of year are bountiful. Choosing the right vinaigrette is as important as the ingredients of a great salad – in many cases – it’s the vinaigrette that gets star billing. We’ve curated some of our favourite vinaigrette recipes, including some that have achieved a certain cult status over the years. Bon appétit!

Indonesian cuisine is without a doubt one of the richest and most varied in the world. Like the different languages spoken as well as the multitude of cultures and religions practiced, there is a fascinatingly wide range of cooking traditions to be found throughout the islands that form the archipelago. Spices (fresh or dried) play an essential role and are used with great skill. It’s not uncommon to find as many as 10 different dishes on tables in Indonesia – which everyone shares. This inspired us to share some of our favorite recipes. Now, it’s now up to you to choose among them to create your own menu!

If you’re looking to innovate your summer barbecue this year, look no further than the many delicious grilling traditions enjoyed around the world. From kebabs to satays to yakitori, there’s something for everyone!

When snow crabs make their first appearance in Quebec markets, it’s usually one sure sign that spring has arrived. Our beloved Jean-Talon market is no exception and since the beginning of April our fish monger neighbour has been working overtime to keep up with the demands of eager crustacean aficionados. Fresh crab – alive or cooked – is available only for five to six weeks, so we all take full advantage of this brief time span to explore a variety of recipes.

Between Sugar Shack outings and Easter parades, this is prime time for foodies! Many families take advantage of the holiday to gather around festive, seasonally laden tables.

Cabbage is markedly associated with traditional Quebec cuisine, never mind fall and winter food. It is adored the world over, not just because it’s available year round, but also because it’s cheap and versatile. Cabbage can mean anything from kale to Brussel sprouts or even bok choy, so it shows up in just about every cuisine in the world. It is, of course, an excellent base for all manner of spice dishes.

It’s true that brunch is enjoyed all year, but the Holidays make a great occasion to brunch at home with the whole family under one roof. It’s also a great chance to make a meal for that cousin you didn’t get a chance to see or a friend who was on vacation. If you really want to succeed, we suggest a combination of sweet and savory dishes, most of which can be prepared the day before. The less-experienced diners will probably throw themselves into the sausages and eggs en cocotte, while the old adepts are more likely to enjoy their holiday with the delicious orange and cinnamon salad, or, better still, with another cup of cardamom coffee!

The best parties are usually linked to the kitchen in some way. If you want to enjoy your gathering as much as your guests, standing around the table, lined up at the kitchen island, or huddled around the oven, it pays to have a course of canapés and hors d’oeuvres to share. With a little organization, you can have everything ready ahead of time, or at least minimize the last-minute work you have to do when your guests arrive.

Ethné and Philippe invite you into their kitchen to explore the dishes that comprise their family meals. The recipes presented are both gluten and dairy free, all while ensuring their deliciousness and encouraging the joy of sharing food with others. The menu presented here uses our last cookbook’s recipe variations, which we assure you will please both hardcore paleo eaters as well as your fickler diners.