“Traditionally, this dish is served with skin and bones, and that it’s much more tender and flavourful this way.  Our special recipe is printed here, and we hope it will make you fall in love with Vietnam and with locally grown lemongrass.” – Alexandre Vovan

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“Although this fish dish is inspired by Japanese cuisine, the majority of its ingredients can be found in Canada.” – Jérémie Bastien

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“The sauce is versatile and can be applied to many canvases, but shrimp comes together quickly.” – Jing Gao

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“A bowl of silky, garlicky goodness served over warm steamed rice is my definition of comfort food. The secret, of course, is in the sauce.” – Jing Gao

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“A preserved mustard green adds a deep umami funk and crunch that makes these noodles so addictive.” – Jing Gao

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“Thick slabs of fatty pork belly are braised until the meat is tender and melts in your mouth.” – Jing Gao

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Q: I had the most fabulous Braised Chuck Flat Gnocchi at The Surly Mermaid in Sidney, B.C. This dish was so good, I want to make it at home. Are you able to get the recipe? — LAURIE, Sooke, B.C.

A: “It’s hard to stop eating this rich, flavorful dish — especially on cold fall or winter nights,” says Courtney with a smile. Adding braised beef to the menu had been on his radar, but he didn’t want to pair it with pappardelle like so many other restaurants do. Inspired by his wife’s favorite food, gnocchi, he came up with a unique version. Together, the beef, red wine and mushrooms create a complex umami flavor, with grape tomatoes added for a fresh hit.

The post Ask A Chef: Chef Courtney Burnham Shares His Recipe for a Hearty Gnocchi appeared first on House & Home.

An arctic char fillet sits atop a silky cream sauce and is topped with a sumac and broccoli crumb, creating a fresh, bright-tasting dish.

The post Yukon Arctic Char with Broccoli, Sumac, Seared Leeks and Avonlea-buttermilk Sauce: River Café, Calgary appeared first on House & Home.

“The roasted apples sweeten the aromatic sauce, which can be stirred up with the vegetables and flavorful duck drippings.” – Michael Smith

The post Slow-roasted Duck and Winter Vegetables appeared first on House & Home.

“The cauliflower, leeks and apples slowly roast and absorb the juices and flavors of the pork. The toughest part is leaving leftovers!” – Michael Smith

The post Pan-roasted Cauliflower, Leek, Apple and Cinnamon-crusted Pork Tenderloin appeared first on House & Home.