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Spring 2024 Issue

Recipes from the Spring 2024 issue of Food & Drink
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The classic diner pie is reimagined as a showstopping cake with layers of delicate cornmeal chiffon cake and tangy lemon curd covered in a cloud of torched meringue icing. It’s a weekend project, but it can be made in advance and is more than worth it for the guaranteed chorus of “Oohs!” and “Aahs!”
Pesto pasta gets a spring makeover with mint, parsley, green onions and pistachios. It coats al dente rigatoni and juicy lamb meatballs, sweet sugar snap peas and sharp Pecorino Romano cheese. It’s weeknight-easy, yet impressive enough for a dinner party.
This salad pays homage to the beautiful pink flowers that bloom in spring. Tart ribbons of rhubarb, bitter radicchio and candied cumin walnuts are pulled together with a sweet, vibrant dressing of beets, yogurt and tarragon. Just don’t call it a green salad!

Local Colour - A spring menu in seasonal hues

4 Pins
Food writer Grace Elkus’s viral technique of frying an egg in feta was more than a passing fad—it’s now a standard way to cook eggs. Our version doesn’t fry it as hard, so the bottom is crisp and the top is creamy. It’s slid onto a flour tortilla slathered with mashed avocado and topped with a piquant salsa verde and smoky chipotle powder. It’s a delicious way to whip up breakfast (or lunch) in minutes.
All the ingredients of the classic pan bagnat sandwich are chopped up, tossed with a sharp vinaigrette and piled high on crusty rolls. A quick condiment of mayonnaise, cooked egg yolks and basil keeps the bread from getting soggy. We dare say this Niçoise remix is better than the original.
Lily Ghodrati (@lilyghodrati) went beyond viral on TikTok with her super-simple tarts of nectarines, honey and puff pastry. We took inspiration from her upside-down hack and made our own version with fresh pineapple and brown sugar. Unlike most desserts, it does not leave you with a sink full of dishes!

Notable Nibbles - Must-try food trends

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Pizza topped with a fresh salad seems to be popping up on menus all over these days. So we thought, why not use this concept in a two‑for-one salad-meets-appetizer recipe?!
Although a popular main for festive occasions, ham doesn’t get the prestige that a roast turkey, beef or lamb does, yet it’s always a hit. For a more modern take, dress up this centrepiece main with a deliciously slick bourbon glaze and serve it alongside a savoury pineapple dish that will leave guests in awe, swearing never to return to the maraschino and clove–studded roasts of the past.
A bombolone is a stuffed Italian donut. Follow the lead of trendy cafés and frozen treat purveyors by stuffing these delicious pastries with scoops of store-bought gelato or ice cream. When you’re preparing a big festive menu for a crowd, it’s good to have an easy dessert up your sleeve so you can finish the evening by spending a little extra time with friends and family.

Spring Grills - An Easter menu on the BBQ

7 Pins
This one-pan recipe has all the makings of a weeknight hero, thanks to its two most endearing traits: maximum flavour and minimal dishes. To round out the meal and keep carb-lovers satisfied, serve with chapati, brown rice or a big bowl of noodles.
If your weeknight dinner repertoire doesn’t include Thai Basil Chicken (Pad Krapow Gai), then you’re missing out. This superquick stir-fry comes together faster than you could get takeout delivered. It traditionally uses holy basil, which is very hard to find, but you can use either Thai or sweet basil, depending on availability.
When you’re under the weather, there’s nothing more soothing than a bowl of chicken noodle soup. This one gets its bright hue from turmeric, an ingredient known for its anti-inflammatory properties. Also redolent with ginger and a healthy dose of black pepper, this soup will help get you feeling better in no time.

Fowl Play - New takes on spring chicken

3 Pins
Snap peas add a delicate, grassy herbaceousness that complements the bright mint and tangy lime of a traditional Mojito. A lighter pour of rum—1 oz (a standard drink contains 1 1/2 oz)—maintains a distinct presence in the drink while allowing those seasonal notes to shine. If garnishing with a snap pea, open along the inner seam to reveal the peas and tuck it in alongside the mint.
Preserved lemon adds a slight saltiness and refined funkiness that enhances the complexity and sharpness of a lighter pour of tequila in this low-alcohol drink. If the (edible) rind of the preserved lemons is still firm, don’t incorporate it into the purée: just scrape out the soft centres, leaving any seeds behind.
Although strawberries may not seem like a natural coffee partner, the process of macerating draws out their juices (and enhances the toastiness of almonds), creating an almost otherworldly flavour combination in the finished drink. It’s infinitely nuanced and surprisingly sophisticated on its own, and adding just a small amount of bourbon turns it into a satisfying cocktail.

The Light Touch - Cocktails lightened up for spring

9 Pins
Saltines are good, but butter-fried saltines are even better. Purchase tinned sardines in olive oil without any additional flavourings or addins— the flavourful crème fraîche, lemon confit and rich saltines bring all you need to the party.
You probably have a half-used package of rice paper rounds in the back of your cupboard (and for good reason… they seem to last indefinitely when wrapped well in plastic). Instead of going to all the effort of making salad rolls, break them up and soak them in a punchy dressing to turn them into a quick salad—it’s a tried-and-true Vietnamese cooking shortcut. Purchase cooked frozen shrimp in whatever size you like.
A good ragù usually takes a half-day of bubbling away to concentrate flavours, but you’re hungry and don’t have time for that. Layering lots of punchy fennel seed, pepperoni and toasty fried Parm, one on top of the other, in a killer tomato sauce is the answer. You can find prepared polenta in tubes at most grocery stores.

Shift into Spring - Seasonal recipes paired with juicy wines

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This versatile homemade pasta dough gets its sweet and colourful boost from carrot purée.
Nostalgic pastries with a modern twist, these hand pies feature a sweet-tart centre and a gorgeous rose-toned glaze. The melted butter pastry is inspired by Jessie Sheehan’s blueberry galette—it’s very forgiving and allows more time and flexibility to work through the recipe without waiting around for dough to chill.
Sweet, sour and gently bitter, this gorgeous cocktail has a light, pillowy texture thanks to an egg white. Between the vibrant hue and gorgeous cap of foam, it will be the star of your Instagram feed.

Made in the Shade - Spring recipes in peachy pastels

5 Pins
Lemon appears in many forms in this spring risotto. First, a whole lemon brings its sunny disposition to the broth; then the rice is finished with the sparkle of lemon juice and zest. Sweet peas, salty prosciutto crisps and nutty Parm round out this delightful dish.
Infused with robust Mexican spices, these succulent pork chops are topped with a vibrant salsa verde starring roasted lemon. Roasting mellows the tartness and bitterness of the citrus, and marinating the chops ahead of time ensures they’ll be tender and juicy. This salsa is also delicious on fish tacos, scrambled eggs or as a dip for tortilla chips.
In the world of lemon desserts, pudding cakes don’t get nearly enough respect. Like lemon meringue pie baked into mini cakes, these tangy pillows of fluffy sweetness are sure to please any lemon lover.

Citrus Twist - Recipes that use the whole lemon

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The Dirty Martini reaches new heights with a splash of pickle brine instead of olive. It still delivers the bracingly cold Martini experience, but with a hint of dill and a savoury finish. We like President’s Choice brand pickles for this drink; just avoid fermented kosher-style pickles, as the brine is too strong.
To make this gorgeous ice, you just need edible flowers and distilled water. Edible flowers include dandelions, lilacs, mums, nasturtiums, violets, pansies and orchids. Most gourmet shops will carry them, though it’s far more economical to grow them yourself. You could also use small herb sprigs or leaves. Distilled water, which you can find at Shoppers Drug Mart and Loblaws under the PC brand, will make clearer ice than tap water, which has minerals and impurities that cloud ice.
The popularity of this beloved highball goes back almost 200 years. The name, in fact, stems from John Collins, the headwaiter at Limmer’s Old House in London, England, where gin punch, the original soda-free Collins, was popularized in the early 19th century. It has spawned a whole family tree of variations!

More Recipes - New and from the archives

13 Pins