Matcha and raspberry mochi doughnuts

10 Canadian Doughnut Shops That’ll Satisfy Your Sweet Tooth

Did you know? Canada has more doughnut shops per capita than any other nation in the world! And what better thing to do during a pandemic than try a new flavour or two? In celebration of National Doughnut Day on June 4th, we decided to take a look inside the best doughnut shops across Canada. Whether you’re up for something new and fun or a good ol’ cinnamon sugar, here are the best spots to pick up the most scrumptious doughnuts across this big ol’ country.

Holy Cow Gelato & Donuts, Calgary, AB

HOLY COW is right! This small shop in Calgary is the definition of innovative. They started out as gelato shop, expanded to doughnuts and are now offering burgers too. With this shop offering six new doughnuts options per month, there is never a shortage of flavours (like everything bagel, lemon meringue and orange blossom).

Daddy O Doughnuts, Mississauga, ON

Whether it’s old-fashioned doughnut, something vegan or an entirely creative and new sweet treat, Daddy O Doughnuts has it all. Their secret? An old family recipe passed down from generation to generation and only the finest, wholesome ingredients. Better get there early because rain or shine, they always sell out quick!

Trou de Beigne, Montreal, QC

Trou de Beigne doughnuts are hand-rolled, fried and glazed every morning, ensuring customers are getting the finest, fluffiest and most flavourful bite in each doughnut. They go above and beyond when creating flavours, whether it’s Nutella and banana, cookie dough, bourbon lemonade (yes, you heard that right) alongside vegan or gluten-free options. This doughnut shop never disappoints.

 

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Related: Nostalgic Desserts That Will Take You Down Memory Lane

Cops Doughnuts, Toronto, ON

Cops Doughnuts has gone viral on multiple social media outlets. Their slogan “too many options is a prison“ means that they have three flavours including original, cinnamon sugar and original sour cream glaze, along with a rotating selection each week. Let me tell you: the Oreo left me with a full tummy of happiness. Friendly staff!

Grandads Donuts, Hamilton, ON

This family-owned doughnut shop has been operating since the early 2000s. They use the best ingredients possible to create the freshest doughnuts — the same way grandad did — to keep you coming back for more. A must-stop if you’re ever in Hamilton. Hot tip: go on an empty stomach so you can try as many as you can!

 

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Related: Gourmet Cookie Recipes Perfect for Any Special Occasion

Cartems Donuts, Vancouver, BC

Almost 2,000 Google reviews will tell you this is the best place in Vancouver to fill your doughnuts cravings. They make doughnuts from scratch every day. Flavours include vanilla bean, smoked maple walnut, Earl Grey, as well as many vegan and gluten-free options.

 

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Glory Hole Doughnuts, Toronto, ON

With almost 40,000 Instagram followers, this local Toronto shop is the trendsetter for everything doughnuts. With two locations in Parkdale and on Gerrard, the award-winning Glory Hole does not fail to please. From cake doughnuts to yeast doughnuts and beyond.

 

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Donut Monster, Hamilton ON

This shop’s 45,000+ followers on Instagram can’t be wrong! They have every flavour you can imagine, from butter tart pecan to whiskey sour. They even have a doughnut ice cream sandwich. Their light, airy dough will unquestionably make your summer sweeter!

 

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Bronuts, Winnipeg, MB

Your friendly neighbourhood doughnut shop has captured the attention of many worldwide by naming their doughnuts after people, like Max, Debbie, Margot or Arthur. Flavours range from salted chocolate, pistachio white chocolate and caramel blondie.

 

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Fortune Doughnut, Halifax, NS

Considered one of best shops to grab doughnuts on the East Coast, Fortune makes a variety of fun flavours and has plenty of vegan options too. Their vegan flavours are stellar — from Boston cream and maple bacon to raspberry gummy bears and chocolate Oreo.

 

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Want to try making doughnuts at home? Try these matcha and raspberry mochi doughnuts (they require just 10 ingredients!).

Anna Olson image over a beauty of her Dutch baby recipe

Sunday Brunch Just Got Better With Anna Olson’s Easy Dutch Baby

Start your weekend right with an extra special breakfast that will make you feel like you’re at one of the most popular brunch spots in town. A Dutch baby is baked in the oven instead of on the stovetop and is best described as part souffle pancake and part turnover. The best part? A Dutch baby can be easily customized with your favourite toppings—Anna likes to add orange zest in hers. If you’re feeling extra indulgent, add a dollop of whip cream or a scoop of ice cream once it’s cooled from the oven —we promise not to tell!

Made using baking staples you likely already have at home, this easy and fluffy Dutch Baby pancake from Junior Chef Showdown judge and mentor Anna Olson will become one of your go-to brunch dishes after the first bite.

See More: Indulge in Dessert for Breakfast With Anna Olson’s Chocolate Banana Pancake

Anna Olson’s Dutch Baby

Prep Time: 10 minutes
Total Time: 30 minute
Yields: 4 to 6 servings

Ingredients:

Pancake
¼ cup flour
2 Tbsp granulated sugar
1 tsp finely grated orange zest
⅛ tsp salt
⅔ cup 10% cream
3 eggs
¼ tsp vanilla
2 Tbsp melted butter

For Serving
Icing sugar
Maple syrup
Fresh berries

Related: Anna Olson’s Apple Cannoli Tart is the Best New Dessert Mashup

Dutch baby in cast iron skillet topped with berries

Directions:

1. Heat oven to 450°F and place a 9-inch cast-iron skillet in the oven to heat while you prepare the batter.

2. Whisk the flour, sugar, orange zest and salt in a bowl. Add the cream, eggs and vanilla and whisk well. Then, whisk in the melted butter.

3. Pour batter into the heated pan and return to the oven. Bake until puffed and deep golden for approximately 16 to 18 minutes.

4. Serve warm, topped with dusted icing sugar and drizzled with maple syrup and berries.

Watch Junior Chef Showdown Sundays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Egg curry and roti on kitchen countertop

Eat Leftovers for Days With This West Indian Egg Curry and Roti

This recipe holds a very special place in my heart. It’s another West Indian dish like channa that encourages breakfast ingredients for dinner and is a play on all five senses. But what makes it stand out is the memory of my extended family gathered together while egg curry with potato was cooking on the stove. Truly made for a crowd or big batches with plenty of leftovers, the process of cooking egg curry is how we cooked from the heart — a dish enjoyed with our hands, honouring my dad’s recipe, paired with my grandmother’s roti recipe. It’s our family’s version of a labour of love. And if there was ever a meal to bring us together, it’s this.

Egg curry and roti on kitchen countertop

West Indian Egg Curry With Roti

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

12 eggs, room temperature
1 medium yellow onion, chopped
6 cloves garlic, chopped
3 scallions, thinly sliced, plus additional for serving (optional)
1 tsp chopped thyme
1 Scotch bonnet pepper, stem removed
2 Tbsp curry powder
1½ Tbsp garam masala
1½ Tbsp geera
¼ cup olive oil, divided
2 large yellow-fleshed potatoes, peeled and chopped
1 tsp salt, plus additional for seasoning
1 Tbsp tomato paste
2 cups chicken stock
Chopped fresh cilantro, for serving (optional)
Roti, for serving

Directions:

1. Bring a large pot of water to a boil. Using a slotted spoon, carefully lay the eggs in the water. Cook for 7 minutes, then immediately drain the water and transfer eggs to a large bowl of ice water. Crack each egg and return to the ice water. Once cool enough to handle, peel the eggs, rinse any bits of remaining shells off and place the eggs on a paper towel to dry.

2. Place the onion, garlic, scallions, thyme and Scotch bonnet in a food processor and blend until it forms a smooth, thick paste, adding a splash of water if necessary.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

3. In a small bowl, combine curry powder, garam masala and geera, then set aside.

4. Heat 3 Tbsp of oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil begins to smoke, pour in the seasoning mixture. Fry for 4 to 5 minutes, stirring frequently, until fragrant and starting to brown. Sprinkle in the spice mix and continue to fry, stirring frequently, for an additional 3 to 4 minutes. Add small splashes of water as the seasoning sticks the bottom of the pan to prevent it from burning.

5. Add the potatoes, season with salt and stir until coated in the curry. If the curry is sticking to the bottom of the pan, add a splash of chicken stock or water to loosen it. Lower the heat to medium and cover the pot for 5 minutes, stirring the potatoes halfway through. Stir in the tomato paste until combined, then pour in the chicken stock and bring to a boil. Lower the heat to medium-low, cover and cook until potatoes are fork-tender, about 10 minutes.

Related: Slow Cooker Curry Recipes That Deliver All the Comfort

6. Heat a cast-iron skillet on medium-high, then pour in remaining oil. Ensure the eggs are completely dry, then cut four 1-inch lengthwise slits in each, just through the egg white, and place them in the oil. Fry the eggs for 2 to 3 minutes, turning occasionally, until browned and blistered on all sides. Using tongs, place the fried eggs into the curry and lightly boil, uncovered, until the curry has thickened to a gravy consistency, about 8 to 10 more minutes. Serve
in a bowl with roti on the side.

Tip: Cutting slits into the eggs allows them to soak up some of the curry sauce and prevents them from exploding while frying.

Cover of cookbook 'Eat With Us'Excerpted from Eat With Us: Mindful Recipes to Make Every Meal an Experience by Philip Lago and Mystique Mattai. Copyright © 2021 Philip Lago and Mystique Mattai. Photography by Mystique Mattai. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Eat With Us: Mindful Recipes to Make Every Meal an Experience, Amazon, $25.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Fried ice cream on brown plate

This No-Fry Fried Ice Cream Needs Just 5 Ingredients (Yes, Really!)

One of the easiest (and delicious) cool treats to try this summer is this Baking Therapy no-fry fried ice cream that uses just 5 ingredients: corn flakes, cinnamon, brown butter, salt and your favourite ice cream, although I’m partial to this vanilla, chocolate, peanut butter swirl. It’s crunchy, creamy, sweet, salty all in one bite — and without all the mess of frying!

Fried ice cream on brown plate

No-Fry Fried Ice Cream

Prep Time: 5 minutes
Cook Time: 15 minutes
Rest Time: 15 minutes
Total Time: 35 minutes
Servings: 8

Ingredients:

1 pint of ice cream
5 cups corn flakes, crushed
6 Tbsp butter, browned
½ tsp cinnamon
½ tsp salt
Caramel sauce for topping (optional)

Fried ice cream ingredients on countertop

Directions:

1. Scoop 2-inch balls of ice cream onto a cookie sheet lined with parchment paper. Place into the freezer.

2. Place the corn flakes in a plastic bag and crush into small bits.

Related: This Dreamy No-Churn Ice Cream Cake Requires Less Than 10 Ingredients

3. In large saucepan over medium heat, melt the butter. Continue to cook and stir the butter for 8-10 minutes until the milk solids begin the turn a golden brown colour. Add in the crushed corn flakes, cinnamon and salt and continue to cook for another 5 minutes until the corn flakes are well coated and golden. Remove from heat and transfer to a cookie sheet to cool, about 10-15 minutes.

4. Roll the ice cream balls in the corn flakes, making sure to cover the entire surface. Serve immediately as-is or with a drizzle of caramel sauce.

Ice cream being rolled in corn flakes

Fried ice cream with caramel sauce on top

Like Sabrina’s no-fry fried ice cream? Try her lemon poppy seed coconut buns or her Vietnamese coffee popsicles.

Sweet and sour shrimp and tofu in two bowls

This Sweet and Sour Shrimp and Tofu Recipe is Better Than Takeout

I love home-cooked meals, but believe me when I say I don’t love spending all my time in the kitchen! Efficient cooking is key and nothing is more easy than a “one and done” meal where all the protein and veggies are cooked in one vessel. In this Kindred Kitchen sweet and sour shrimp and tofu recipe, most of the work is upfront prepping the ingredients — and then everything gets cooked in very quick succession all in one wok or pan. It’s one of my back pocket weeknight meals and so delicious served over rice or noodles.

Sweet and sour shrimp and tofu in two bowls

Sweet and Sour Shrimp and Tofu

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4-6

Ingredients:

1 lb jumbo shrimp, shells removed and deveined
¾ tsp kosher salt
1 tsp roasted sesame oil
3-4 dashes white pepper powder
3 scallions, cut into 1 ½” segments + 1 scallion chopped for garnish
2 slices fresh ginger
2 cloves of garlic, minced
1 sweet bell pepper, cut into ¾” pieces
1 large or 2 small mangoes, cut into ¾” pieces (or pineapple)
1 package extra-firm tofu, cut into ¾” cubes
1 cup chicken or vegetable broth
2 Tbsp arrowroot starch (or cornstarch)
1 Tbsp Chinese cooking rice wine (or dry cooking sherry or Japanese mirin)
3 Tbsp Japanese rice vinegar (or apple cider vinegar)
3 Tbsp honey
4 Tbsp tamari or soy sauce
High-heat neutral oil for stir-frying
Toasted cashews for garnish

Sweet and sour shrimp and tofu ingredients on countertop

Directions:

1. In a bowl, toss shrimp with the salt, sesame oil and white pepper power. Set aside to marinade while you prep and cut the scallions, ginger, garlic, pepper, mangoes and tofu according to directions above.

2. In a separate bowl or large jar, whisk together broth, arrowroot starch, Chinese cooking wine, Japanese rice vinegar, honey and tamari. Set aside, keeping the whisk to give it a quick stir just before using.

Related: These Simple Stir-Fry Recipes Will Convince You to Cook More

3. Heat wok or large pan over medium-high heat. Add a drizzle of oil and the shrimp. Saute until shrimp just turn fully pink, ensuring not to overcook. They get reheated again at the end. Scoop them out and set aside.

Sweet and sour shrimp and tofu being cooked in wok

4. To the same wok or pan, add another drizzle of oil and the ginger slices, moving them around with your spatula for 5 seconds. Add scallions and cook 10 seconds. Add minced garlic and cook another 10 seconds.

5. Add bell peppers to the wok, sauteing briefly until tender, but still crisp. Add tofu and saute until heated through. Sprinkle kosher salt all over.

6. Whisk prepared sauce and pour in, bring it to a gentle simmer to thicken.

Sweet and sour shrimp and tofu being cooked in wok

7. Once visibly thickened, add mangoes as well as the cooked shrimp. Cook briefly only to heat them through. You’ll want the mangoes to retain their shape and most of the texture, and the shrimp to still be juicy. Taste and do a final seasoning with salt as needed.

8. Serve over steamed rice or noodles, with a sprinkle of scallions and/or toasted cashews to garnish.

Sweet and sour shrimp and tofu in one bowl

Like Sonia’s sweet and sour shrimp and tofu recipe? Try her hot dog fried rice or her three-ingredient kimchi chicken patties.

lobster rolls on wood cutting board

This 7-Ingredient PEI Lobster Roll is an East Coast Classic

Lobster is truly at the heart of Prince Edward Island — and there is no better recipe than a lobster roll to let this local delicacy shine. If you’re unsure how to cook it, this nutritious 7-ingredient recipe proves how easy it really is, while also being high in protein (win- win!). For this recipe, you simply boil the lobster for a few minutes, de-shell and then voila, it’s done! Or make it even easier and purchase lobster meat that’s ready-to-be eaten, no boiling or de-shelling necessary. We combine the tender lobster meat with creamy mayo, zesty lemon and crunchy celery to elevate the flavours and highlight its freshness. So load up your toasted, buttery buns with this delicious mixture and be prepared to enjoy every bite.

lobster rolls on wood cutting board

7-Ingredient PEI Lobster Rolls

Prep Time: 10 minutes
Cook Time: 10-20 minutes (depending on size of lobster)
Total Time: 20-30 minutes
Servings: 4

Ingredients:

1 lb cooked lobster meat (from 4 whole lobsters or 2 lbs of tails, knuckles and claws)
2 Tbsp mayo
2 tsp lemon juice
½ tsp lemon zest
1 celery stalk, finely diced
2 Tbsp finely chopped green onions, just the greens
¼ tsp sea salt and a few cracks of pepper to taste
1 tsp butter
4 hot dog style buns or Bibb/Boston lettuce wraps
Bibb or Boston lettuce

Directions:

1. Fill a pot with water and bring to a boil. If you don’t have access to seawater, salt the water well with sea salt (not regular salt) and be very generous with it!

2. Add the whole lobster or if you’re just using the tails, knuckles or claws, place them in the boiling water and cover. If the lobster has bands on it, remember to remove them first.

3. Depending on the size of the whole lobster, it will take anywhere from 15-20 minutes to cook. If you’re just using the tails, claws and knuckles, it will take between 10-12 minutes.

4. While the lobster is cooking, combine the mayo, lemon juice, lemon zest, celery, green onion, salt and pepper in a bowl.

Related: Top Pescatarian Dinner Ideas That Make Seafood the Star

5. Once the lobster is cooked, place it on a tray to cool. You could also use an ice bath to stop the cooking (I don’t). Once it’s cooled, de-shell the lobster using kitchen shears. This is the fun part!

6. Cut the lobster meat into ½ to 1-inch pieces.

7. Combine the lobster in the bowl with mayo, celery, lemon and green onions and mix well.

8. Now it’s time to prep the buns. Melt butter in a wide saucepan over medium heat.

Related: Our Best Sandwich Recipes

9. If you don’t have hot dog brioche buns, slice the sides off, but only enough to make them flat, then place the flat side in the pan, and once it’s browned after a minute, flip to the other side to brown. Do this with each bun.

10. Place the buns on a tray, lay the lettuce leaves on the centre of each bun and fill with the lobster mixture. Top with extra green onion and a squeeze of lemon.

Noah Cappe on the set of Wall of Chefs

Food Network Canada Announces the Return of Six Favourites, Plus a Mouth-Watering New Series

This news is hot off the panini press! Food Network Canada welcomes seven new and returning Corus Studios Originals as part of its 2021-2022 schedule. Get ready for the return of your most delicious favourite Canadian shows, as well as an exciting new spin-off!

Noah Cappe on set of Wall of Chefs, Cynthia Stroud, Anna Olson and Steven Hodge on set of Great Chocolate Showdown and Dylan Benoit on set of Fire Masters

 

 

Get ready to face The Wall! Wall of Chefs is back for an exhilarating new season as home cooks face off in front of a group of 12 of the country’s most respected culinary icons. Want even more delicious competition? Corus Studios is turning up the heat with the new spin-off series, Wall of Bakers.  Adding to that sweet slate is the return of baking favourites, The Big Bake and Great Chocolate Showdown. Funnyman John Catucci is back on the road hitting up irresistible restos across the country on Big Food Bucket List while Steven Hodge and Tiffany Pratt give bakery owners a new lease on life on Project Bakeover. Finally, flame tamers do fiery battle against the best in grilling on a new season of Fire Masters.

Related: HGTV Canada Announces Four New Series and Six Returning Favourites

Think you’ve got what it takes to be on a Food Network Canada show? Head to our casting page for details on how to apply.

Stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Indigenous frybread tacos on white plate

Make Indigenous BBQ Chicken Frybread Tacos for Dinner Tonight

These tacos are crispy on the outside, light and fluffy on the inside. You can use any style of meat and toppings, but one of our favourites is caramelized grilled BBQ chicken. There’s an art to layering these tasty tacos. Start with your fresh frybread, shredded lettuce, grilled BBQ chicken, topped with your own quick homemade pebre (salsa, Chilean style) adapted from our Indigenous friends of Chile.

Indigenous frybread tacos on white plate

BBQ Chicken Frybread Tacos

Prep Time: 15 minutes
Rest Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8

Ingredients:

Frybread
3 cups flour
2 Tbsp baking powder
1 tsp salt
½ cup sugar
3 cups milk or water (approx.)

Pebre
2 cups finely diced fresh field tomatoes
½ cup finely diced red onions
½ bunch cilantro, finely chopped
3 Tbsp canola oil
1 Tbsp lime juice (about ½ fresh squeezed lime)
1 clove garlic, finely minced
1 pinch salt

BBQ Chicken
8 5-oz cage-free chicken breasts
3 Tbsp butter and cooking oil, for frying
1 cup BBQ sauce

Toppings 
1 head lettuce, shredded
8 oz sour cream
1 cup shredded cheese

Directions:

1. In a large bowl, mix flour, baking powder, salt and sugar. Make a well in the centre, slowly add milk or water to the well and gently stir and fold until just combined. Dough will be slightly sticky. Let dough rest for 15 minutes.

2. In a large cast iron pan, heat cooking oil to 350ºF.

3. Lightly flour your work surface and turn the dough onto floured surface. Sprinkle dough with flour and pat dough lightly until flour is absorbed. Cut off a piece of dough, flour lightly and pat piece of dough into a 4-inch diameter circle. Flatten and stretch between your hands to about ½ inch thick.

Related: Grilled Chicken Recipes Your Dinner Table Needs Right Now

4. Gently place flattened dough into hot oil, cooking until golden brown, about 1 to 1 ½ minutes per side, turning only once. Repeat with the rest of the dough.

5. In a large bowl, mix together all the ingredients for the pebre and let rest for the flavours to meld.

6. Thinly slice chicken breast lengthwise into ½ inch strips.

Related: Metis Herbalist Shares Edible Plants and Weeds Found in Canada

7. In a large cast iron pan, heat butter and oil over medium heat. Add sliced chicken, season with salt and pepper. Cook until no pink remains and internal temperature reaches 165ºF. Lightly brush with your favourite BBQ sauce. Grill until slightly caramelized and golden brown.

8. For each taco, place a piece of frybread on your plate, start with a handful of shredded lettuce, add strips of the caramelized chicken breast on top, dollop of sour cream, a few Tbsp of shredded cheese and top it off with a tablespoon of Pebre salsa.

Like Sharon’s BBQ chicken frybread tacos? Try her buffalo beef stew.

Jordan Andino Photo with Fresh Chopped Salad

Jordan Andino’s Pantry Staple Salad Makes for a Fuss-Free Summer Lunch

Summer is on the horizon, and with more time spent enjoying the beautiful weather, the last thing you want to do is go grocery shopping or eat a heavy takeout meal.  Make the most out of the longer days by opting for light, no-cook meals that are budget-friendly and will be ready to serve in no time. As an easy lunch or picnic side dish, this easy chopped salad recipe is made with pantry staples like luncheon meat, black beans and canned corn.

Topped with a healthy and light four-ingredient vinaigrette, this pantry chopped salad recipe from Junior Chef Showdown judge and mentor Jordan Andino is a great make-ahead meal for busy summer days.

See More: 3 Crowd-Pleasing Appetizers From Lynn Crawford 

Jordan Andino’s Pantry Staple Chopped Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Yields: 4 servings

Ingredients:

Salad
½ cup luncheon meat, chopped into ½ inch cubes
1 avocado, chopped
½ jalapeno, seeded and diced
1-½ Tbsp chopped cilantro
1 cup cherry tomatoes, sliced in halves
2 Tbsp chopped red onion
¼ cup black beans, drained and rinsed
¼ cup corn kernels

Vinaigrette
3 Tbsp olive oil, divided
2 Tbsp lime juice, divided
1 Tbsp honey
Salt and pepper, to taste

Related:  Jordan Andino’s Perfect Burger Recipe

Directions:

1. Heat a non-stick pan to medium-high. Add 1 tablespoon oil along with canned meat and cook for approximately 7 minutes, stirring occasionally until golden brown. Set aside to cool slightly.

2. Then, whisk together the remaining 2 tablespoons oil and 1 tablespoon lime juice and honey in a small bowl.

3. Place avocado in a large bowl and toss with the remaining tablespoon of lime juice. Add jalapeno, cilantro, tomatoes, red onion, beans, corn and cooled luncheon meat.

4. Season with salt and pepper. Lastly, pour the dressing over the salad and toss to combine.

Watch Junior Chef Showdown Sundays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

baguettes in brown paper bag

How to Revive Stale Baguette Bread With One Easy Trick!

There’s nothing like the taste of fresh baguette. The sweet aroma and that soft, comforting mouthfeel — it’s just so darn delicious. However, it’s not always possible to enjoy every bit of the whole baguette before it goes stale. If you have this problem too, be prepared to be wowed by this amazing trick. And no it’s not a simple hack of just reheating in the microwave. Here’s how to make it fresh!

baguettes in brown paper bag

Simply drench your rock-hard baguette in cold water then tightly wrap it in aluminum foil.  Next, place the wrapped baguette in the oven (not preheated), then set the temperature to 300°F and let is heat for 12 to 15 minutes. Then take the baguette from the oven, remove the foil and heat in the oven for an additional 5 minutes. Voila! Your leftover baguette is as good as fresh! Make sure to eat your revived bread right away, as it will quickly harden again.

Photo courtesy of Unsplash

Published January 8, 2015, Updated May 23, 2021

Abhishek Dekate's blood orange negroni

This Blood Orange Negroni is the Perfect Summer Cocktail

A twist on the classic Italian cocktail consisting of three liquors: gin, Campari and sweet vermouth with a splash of freshly squeezed blood orange, this cocktail is both vibrant and refreshing. This rich That’s the Spirit bevvy incorporates this seasonal fruit — not only are blood oranges the perfect combination of sweet, juicy and tart, but the colour itself is mesmerizing. Cheers! 

Abhishek Dekate's blood orange negroni

Blood Orange Negroni

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1

Related: Melon Frosé Sangria is Made for Warm Summer Nights

Ingredients:

1 oz gin of choice
1 oz Campari
1 oz sweet vermouth
1 oz freshly squeezed blood orange juice + slice for garnish

Abhishek Dekate's ingredients needed for a blood orange negroni, including sliced blood oranges, and more

Directions:

1. Fill a mixing glass with ice, gin, Campari, sweet vermouth and freshly squeezed blood orange juice. Stir stir stir.

Abhishek Dekate squeezing a blood orange into a mixing glass

2. Add a large ice cube to a rocks glass and strain the cocktail into the glass.

Abhishek Dekate straining his blood orange negroni

3. Garnish with a thin slice of blood orange. Enjoy!

Like Abhi’s summer cocktail? Try his Earl Grey mar(tea)ni.

Ice cream cake on plate next to bowl of raspberries

This Dreamy No-Churn Ice Cream Cake Requires Less Than 10 Ingredients

If you’re a big fan of sweet and tangy, this summertime treat is for you. This Baking Therapy raspberry almond ice cream cake is made up of layers of creamy no-churn ice cream, graham cracker crumbs and a tangy raspberry sauce. The no-churn ice cream comes together really quickly and the combination of tart raspberries with sweet cream will keep you coming back slice after slice. Make this sweet treat, it’ll keep you cool all summer long. Added bonus: this easy ice cream cake recipe requires less than 10 ingredients.

Ice cream cake on plate next to bowl of raspberries

Raspberry Almond Ice Cream Cake

Prep Time: 30 minutes
Cook Time: 10 minutes
Rest Time: 8 hours or overnight
Total Time: 8 hours, 40 minutes
Servings: 8-10

Ingredients:

4 cups frozen raspberries
⅓ cup icing sugar
4 Tbsp lemon juice (about 1 lemon) + zest of  1 lemon
1 ½ cup graham cracker crumbs
¼ cup sliced almonds, toasted
¼ tsp salt
6 Tbsp melted butter
1 300ml can sweetened condensed milk
2 tsp vanilla extract
2 cups heavy cream

Ice cream cake ingredients on countertop

Directions:

1. Line a 10-inch loaf pan with enough plastic wrap to fold over the top to cover the cake. Place in freezer.

2. In a saucepan, over medium heat, add the raspberries, icing sugar and lemon juice. Cook until raspberries have browned down and the sauce begins to thicken, about 10 minutes. Strain through a fine sieve and set in the fridge to cool slightly.

3. In a medium bowl, mix together graham cracker crumbs, almonds, salt and butter until it resembles wet sand. Set aside.

Related: Naturally Bright Dishes That Celebrate All Things Pink

4. In a large bowl, mix together the condensed milk and vanilla extract, set aside. In the bowl of a stand mixer, whip the heavy cream to stiff peaks, about 5 minutes. Fold in ¼ of the whipped cream to the condensed milk to lighten the mixture, then add the remaining whipped cream. Divide this mixture equally into 2 bowls. To one half, add about 3 Tbsp of raspberry sauce and ⅓ cup to the other half. Mix to combine.

5. Remove the loaf pan from the freezer and add the lighter coloured cream to the pan. Layer half of the graham crumb mix. Then add the other whipped cream mixture. Top with the remaining raspberry sauce and finally the rest of the graham crumb mix. Fold the plastic wrap over top and freeze for 8 hours or overnight.

Ice cream cake being made

6. When you are ready to serve, run the outside of the pan under warm water for 5-10 seconds to easily lift out of the pan. Slice and enjoy!

Ice cream cake on plate next to bowl of raspberries

Like Sabrina’s ice cream cake recipe? Try her no-bake key lime pie icebox cake or her Vietnamese coffee popsicles.

vegan mug cake with chocolate and blueberries on top

This Peanut Butter Vegan Mug Cake Can Be Made in Just 3 Minutes!

When you feel like something sweet and you don’t want to bake a whole batch of cookies or brownies — just something small that will hit the spot — this Can You Vegan It? recipe is it. It takes 60 seconds to “bake” in your microwave and it’s got all the frills of a molten cake: it’s gooey, chocolatey, swirled with the perfect amount of peanut butter and it’s vegan! The best, easiest and fastest dessert to end a meal.

vegan mug cake with chocolate and blueberries on top

Peanut Butter Vegan Mug Cake

Prep Time: 2 minutes
Bake Time: 1 minute
Total Time: 3 minutes
Servings: 1

Ingredients:

2 tsp coconut oil
4 Tbsp oat flour
2 Tbsp cocoa powder
2 Tbsp peanut butter
2 Tbsp maple syrup
½ tsp baking powder
¼ tsp sea salt
2 Tbsp unsweetened almond milk

Optional Toppings
1-2 Tbsp of blueberries
1 Tbsp of chocolate chips or chopped chocolate bar
1 tsp unsweetened shredded coconut

vegan mug cake ingredients on countertop

Directions:

1. Melt the coconut oil over the stove or in the microwave until it’s liquid.

Related: Easy One-Bowl Baking Recipes That Eliminate All the Fuss

2. Combine all ingredients in a microwave safe mug and mix around.

making vegan mug cake on countertop

3. “Bake” for 60 seconds in the microwave until gooey.

4. Top with your toppings of choice or just leave it as is and dig in!

two vegan mug cakes with chocolate and blueberries on top

Note: If you prefer the oven method, heat your oven to 350°F and bake for 20 minutes.

Like Tamara and Sarah’s vegan mug cake? Try their vegan skewers or their vegan pumpkin soup.

Eggs pesto in carrot hash cups by Molly Yeh

Try Molly Yeh’s Healthy Twist on TikTok’s Latest Pesto and Eggs Breakfast Hack

Dubbed TikTok’s easiest breakfast hack, the pesto and eggs trend has swept the globe and has home cooks everywhere swapping in cooking oil with flavourful pesto instead. Registered dietitian Amy Wilichowski shows how to prep a breakfast toast with ricotta, smashed avocado, along with a pesto-infused sunny-side up egg, complete with salt, red pepper flakes and a little drizzle of honey.

@amywilichowski##eggs ##pestoeggs ##homecook♬ cooking video – cooking

But if you’re looking to keep that distinct fragrant pesto flavour while ditching the dough, look no further than Molly Yeh’s super easy, yet delicious carrot hash with eggs and pesto. While Molly’s breakfast recipe includes a homemade nut-free pesto, you can swap in a pre-made one as well to speed up the process. If you’re making your own, be sure to keep those leafy carrot tops to add to your pesto (not only does this minimize food waste, it adds flavour to the Genoa, Italy-originating sauce). You can also skip the skillet and bake the hash in the oven instead to make it even healthier (Molly recommends a cast-iron biscuit pan but you can use a muffin pan as well).Watch the how-to video here:

 

Molly’s recipe serves 8, so it’s also a great long weekend brunch idea that’s easy to make and share with your loved ones.

Molly Yeh's carrot hash with eggs and pesto on a plate

Carrot Hash With Eggs and Pesto

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 65 minutes
Servings: 8

Ingredients:

1 bunch carrots with tops (about 1 lb)
1 large russet potato (about 12.5 oz), peeled
3 scallions, white parts minced and green parts reserved
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
¼ cup golden raisins
3 Tbsp harissa
1 Tbsp light brown sugar
½ tsp ground cumin
½ tsp ground sumac
5 large eggs
1 ¾ cups plus 1 tbsp olive oil
20 fresh basil leaves
⅓ cup salted sunflower seeds
1 Tbsp white wine vinegar
1 clove garlic

Directions:

1. Preheat the oven to 450°F.

2. Grate the carrots (set the tops aside — you will use them later) and potato in a food processor fitted with the shredding attachment. Transfer to a colander set over a large bowl and add the scallion whites and ½ tsp salt. Use your hands or a clean dish towel to squeeze as much moisture out as possible. Discard the liquid in the bowl, then add the carrot mixture to that bowl. Stir in the panko, raisins, harissa, brown sugar, cumin, sumac, 2 eggs, 1 ½ tsp salt and a bunch of grinds of black pepper (I did 20) until well combined.

Related: Our Most Popular Dinner Recipes in 2021 So Far (Feta Pasta Included!)

3. Heat ¼ cup of the oil in a 10-inch skillet over medium-high heat (see Cook’s Note). Drop a small amount of the carrot mixture into the skillet. When it starts to sizzle, your oil is ready. Add the rest of the carrot mixture to the skillet and press down using the back of a spatula. Let cook, untouched, until the edges of the carrots turn a very deep golden brown, 4 to 5 minutes. Create 3 small divots in the top of the carrot mixture using the bottom of a measuring cup. Brush 1 Tbsp oil on top and transfer the skillet to the oven. Bake until the carrots are set and the top is a deep golden brown, about 20 minutes.

4. Carefully crack the remaining 3 eggs into the divots and bake until the egg whites are set and the yolks are still runny, about 8 minutes. (Cracking the eggs into a small bowl and pouring them into the divots makes this part a little easier and less messy). Use a spatula to help slide the hash out of the skillet onto a serving platter.

Related: Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

5. Meanwhile, make the pesto. Roughly chop the carrot tops and scallion greens and add to the bowl of a food processor along with the basil, sunflower seeds, vinegar, garlic, 1 tsp salt and a few grinds of pepper. Pulse until everything is very finely chopped. Slowly drizzle in the remaining 1 ½ cups oil and ¼ cup water until smooth and drizzly. Drizzle the pesto over the top of the hash and slice into wedges. Serve with the remaining pesto on the side.

Cook’s Note:
You can also cook the hash using a 7-cavity cast-iron biscuit pan. Preheat it in the oven for 15 minutes, then carefully press the carrot mixture equally into each of the molds, making a large well in the center of each. Brush with 1 Tbsp oil on top and bake until the carrots are set on top and deep golden brown, about 20 minutes. Then carefully crack an egg into each divot and bake until the egg whites are set and the yolks are still runny, about 8 minutes. Serve them from the pan!

steak with garlic sauce

Take Our Quiz to Find Out What Your Cooking Style Says About You (Plus Recipes!)

Eating may be universal, but everyone has their own flair in the kitchen. Whether your signature style is pressing buttons on a microwave, sauteing veggies to your heart’s content or marinating and grilling the choicest cuts of steak, your style is your own. And it can say a lot about you.

Look no further than this season’s batch of Top Chef Canada contestants for proof. The cast is the most diverse ever featured on the series and as a result we’ve also seen some of the most exciting dishes ever pulled off. Want to know which chefs share your style and maybe even dig up a new recipe or two to try out in the process? Take our quiz and then grab your Interac debit card to get shopping for ingredients. Of course, how you prepare those ingredients is totally up to you.

Watch Top Chef Canada and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Instant Pot and microplane and ghee photos courtesy of Getty Images. All other quiz photos courtesy of Unsplash.

Photo of Anna Olson beside a close up of an Apple Cannoli Tart

Anna Olson’s Apple Cannoli Tart is the Best New Dessert Mashup

When it comes to comforting sweet treats, mouthwatering apple tarts are in a league of their own. Perfect for upcoming summer BBQs, this easy, elevated apple tart recipe is inspired by the traditional cannoli, but it’s the baked apples marinated with maple syrup that really makes this dessert shine.

Paired with a fresh and creamy ricotta cheese filling, this two-in-one dessert mashup from Junior Chef Showdown judge and mentor Anna Olson features an unexpected twist on an all-time favourite dish that brings out the flavours of the classic Italian treat.

See More: Anna Olson’s Best Fixes for Your Biggest Baking Fails 

Anna Olson’s Apple Cannoli Tart

Prep Time: 20 minutes
Total Time: 5 hours
Yields: One 9-inch fluted tart

Ingredients:

Pastry
½ cup plus 2 Tbsp butter, room temperature
½ cup plus 2 Tbsp icing sugar, sifted
1 hard-boiled egg yolk
1 egg yolk
½ tsp vanilla
1-¾ cups pastry flour, sifted
¼ tsp salt

Filling
2-½ cups peeled, cored and thinly sliced apple, like  Cortland or Honeycrisp
3 Tbsp maple syrup or sweet Marsala wine
1-⅓ cups full fat, creamy ricotta cheese
¼ cup plus 1 tbsp granulated sugar
2 Tbsp grated dark chocolate
1 egg
1 egg yolk
1 tsp finely grated lemon zest
1/8 tsp ground nutmeg
2 Tbsp butter, melted

Related: The Best Recipes from Junior Chef Showdown 

Cannoli Apple Tart With Ricotta Cheese

Directions:

Pastry
1. Beat the butter and icing sugar together with a hand mixer in a large bowl until smooth.

2. Press the hard-boiled egg yolk through a sieve into a small bowl and stir in the raw egg yolk and vanilla. Add this to the butter mixture and stir until blended.

3. Then, add flour and salt to the butter mixture, stirring until blended.

4. Shape the dough into a disc (it will be very soft) and, wrap in plastic and chill for about 2 hours until firm.

5. On a lightly floured work surface, gently knead the dough just a little soften, then roll it out to a circle about 12 inches across and ¼-inch thick. Line a 9-inch removable-bottom fluted tart pan, pressing the pastry into the bottom and sides.  Be sure to trim away any excess dough.

6. Chill the tart shell for 30 minutes and heat the oven to 325°F.

7. Place the chilled tart shell onto a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for 20 minutes, until the edges just begin to brown.

8. Cool the tart shell to room temperature.

Filling
1. Heat the oven to 350°F

2. Toss the apple with the maple syrup or Marsala and set aside; stir occasionally.

3. Whisk the ricotta, ¼ cup of the sugar, grated chocolate, egg, egg yolk, lemon zest and nutmeg together. Strain the Marsala from the apples into the ricotta mixture and stir to blend.

Assembly
1. Pour the ricotta filling into the tart shell and arrange the apples over top. Brush the apples with the melted butter and sprinkle with the remaining 1 tablespoon sugar.

2. Bake the tart for 25 minutes or until the apples are tender.

3. Cool the tart to room temperature then chill until ready to serve.

Note: The apple ricotta tart will keep refrigerated for up to two days.

Watch Junior Chef Showdown Sundays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

The Easy Make-Ahead Chorizo Tempeh Breakfast Wraps You’ll Love

These oh-so delicious breakfast wraps are hearty and super filling. The tempeh is seasoned with chili powder, cumin and garlic to give it a spicy, smoky flavour similar to chorizo sausage. And for my on-the-go breakfast crew, the wraps are super easy to make ahead of time.

tempeh breakfast wraps on blue countertop

Chorizo Tempeh Breakfast Wraps

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 wraps

Ingredients:

1 ½ cups peeled and cubed sweet potato (about 1 small)
½ onion, sliced
2 Tbsp vegetable oil, divided
½ tsp salt
12 oz tempeh, roughly chopped
1 red bell pepper, sliced
1 Tbsp nutritional yeast
1 tsp chili powder
1 tsp ground cumin
¼ tsp garlic powder
2 cups coarsely chopped kale, ribs removed
4 flour tortillas
½ cup tomato salsa

Directions:

1. Preheat the oven to 400°F.

2. Place the sweet potato, onion, 1 Tbsp of oil and salt in a large bowl; toss to coat. Spread onto the prepared baking sheet in an even layer (reserve the bowl) and bake in the preheated oven for 10 minutes or until the onion is starting to brown.

3. Meanwhile, add the tempeh, bell pepper, remaining oil, nutritional yeast, chili powder, cumin and garlic powder to the reserved bowl; toss to coat. Add to the baking sheet and stir gently to combine. Bake for about 15 minutes, until the sweet potato is fork-tender and the tempeh is golden. Remove from the oven, add the kale and bake for 2 more minutes, until the kale is slightly wilted.

Related: Satisfying Vegan Breakfast Recipes You’ll Want Every Morning

4. Remove from the oven. Divide the mixture among the tortillas and top evenly with salsa. Roll each tortilla up from the bottom, like a burrito. Serve.

To freeze: let the filling cool completely. Assemble through step 4, but do not add salsa. Wrap tightly in plastic wrap and store in the freezer for up to 3 months. To reheat from frozen in the microwave: remove plastic, then wrap tortilla in a damp paper towel. Place on a plate and microwave on high for 2 to 3 minutes, until heated through. To reheat from frozen in the oven: preheat the oven to 375°F. Remove plastic and place tortilla on a baking sheet. Bake in the oven for 20 minutes or until heated through.

Cover of the cookbook 'Liv B's Easy Everyday'Courtesy of Liv B’s Easy Everyday by Olivia Biermann © 2021 www.robertrose.ca. Reprinted with permission. Available where books are sold. Image credit: Ashley Lima. Image credit for author picture: Greg Bellefontaine.

 

Liv B’s Easy Everyday, Amazon, $30.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Food Industry Consultant Allison Gibson standing beside a small community fridge filled with food

Allison Gibson Talks Launching Food Businesses and Reclaiming the Term “Ethnic Food”

With a career spanning 20 years, that has taken her from Walt Disney World to cruise ships to convention centres, it was during a government contract that Allison Gibson decided to focus on something that would give back to the community. This brought her to PaintBox Bistro in Toronto’s Regent Park, where she began as a sales and event coordinator and ended up a part-owner.

Allison left PaintBox in 2020 and began working with Spring Activator, a global impact consulting firm, leading all food programming as their food innovation program manager. She designed and led the Ethnic Food Incubator (EFI) on their behalf.

We recently spoke with Allison about the EFI, developing the curriculum, how they adapted because of the pandemic, some of the incubator’s success stories and reclaiming the term “ethnic food.”

How did your background with PaintBox prepare you for working with the EFI?

PaintBox is a social enterprise with a mandate to provide opportunities and training experiences in hospitality, food and beverage to anyone who identifies as marginalized or has a barrier to employment. It’s a for-profit business that doesn’t rely on grants or funding. We also did training and incubation for marginalized people, people of colour and women to launch businesses or develop products. When COVID hit, we pivoted and launched an online grocery store. I was with PaintBox for almost nine years. At the end of 2020, I branched off as a consultant, which is how I stumbled upon the EFI.

Related: Food Activist and Dietitian Rosie Mensah Looks at Nutrition Through a Social Justice Lens

What prompted the creation of the EFI, and what was your role in it?

The Canadian Black Chamber of Commerce wanted to do a food incubation program but needed someone who understood the food industry to develop and create the curriculum. They contacted Spring Activator… and then Spring found me. Initially, they called to ask a few questions and see if I wanted to be a guest speaker; after that call, they asked me to run it.

I had a few weeks to consult, design the curriculum and program, and choose the guest speakers. The idea was to create a space for people of colour to come together and learn how to launch a product or how to develop a product they were already working on. The goal was to develop products until they were ready for a grocery store or retail shelf. We ended up with 15 women from across Canada and formed a little sisterhood. We talked about everything, like safely creating a quality food product, funding and marketing. Based on my experience, I shared tips and tricks along with my failings and things I’d struggled to learn on my own. When I was starting out, I didn’t have anyone pull me aside and explain how the industry worked, how to manage my money and save when dealing with tips and what skills are required if you’re interested in a career in food. I had to learn it all on my own.

An aisle of market shelves at PaintBox with canned goods, rice, soft drinks, snacks, pet food and more

How did the program adapt and change due to the pandemic?

Before COVID, the EFI would’ve taken place in person and the idea was to provide participants with access to a commercial kitchen and a lab for product testing. We would’ve had a final showcase event. We ended up meeting weekly for 12 weeks on Zoom. At the start of the pandemic, I quickly learned virtual facilitation and learning styles, so by the time the EFI came along, I was ready for it. Most sessions featured a guest speaker or an opportunity to collaborate on something we were working on.

For sampling, we created a box with all the products that were being worked on or developed through the program and sent it to sponsors, program supporters and guest speakers. I collected everything, so I had packages arriving at my house constantly and it looked like a warehouse. I had to transport everything to a commercial kitchen, make sure it was cleaned and disinfected — and then hired a team of people to help package and ship the boxes. Product feedback cards were included or could be accessed via a web link.

What skills were the participants equipped with after completing the program?

We touched on the basics, like pitching for investment, access to capital, marketing and how to identify your customer segment or audience. We wanted to ensure their success after the program, so everyone was matched with an industry mentor. Also, we provided them with access to the overall ecosystem, including my network of mentors and guest speakers and directed them to other programs or sources of funding.

At the end of the program, we had a demo day with Chef Suzanne Barr from Wall of Chefs, who was our celebrity guest chef. She was absolutely amazing and super involved. We selected the top three products and pitches and those three people won a cash prize. The winner of the EFI went on to a national pitch challenge and made it to the top 20. A few participants were referred to other programs to work on refining their business plans. Others did more scientific product testing. Essentially, we connected them with what they needed to get to the next level. I still work with many of them and make myself available for one-on-one coaching and mentoring — and they definitely take me up on that.

Related: Chef Suzanne Barr Will Make You Think About Your Dinner Plate Differently

What were some challenges that participants faced before taking part in the EFI?

Mainly, it was access to information and how the industry works. It was hard for them to figure out how to get a product into a grocery store because there’s no process for that. A lot of the program was connecting them to the right people or getting their foot in the door. The other issue was related to mental health. Everyone had other jobs, so we asked if they were prepared to be an entrepreneur. As we were going through the program, some participants felt overwhelmed. They had to ask themselves: “Am I ready for this? Do I have the skill set to do this?” Once they figured out what’s required to pitch to a grocery store or supplier, they were good to go.

Allison Gibson with EFI Participants who founded the Afrotechture Market in Ottawa

Can you share success stories that came out of the incubator?

Eight50 Coffee’s Muna Mohammed took part in the EFI program to refine and further develop her line of coffee products. They’re available for sale online and at select Ottawa-area retailers. Street Food’s Anthonia Iveren Gom launched her product, Zobo, during the program. It’s a popular hibiscus beverage found in Nigeria and retails online and in select stores in Winnipeg. 116 Kitchen in Toronto makes the most delicious meal kits and sauces inspired by Chef Max’s Nigerian heritage  and it was amazing watching the progression of this during the program.

Related: Joshna Maharaj on Tackling Food Security, Inclusion in Canada’s Hospitality Industry

Then there’s Afrotechture Market, a pop-up by participant Resa Solomon-St. Lewis, the chef and owner of Baccanalle Restaurant in Ottawa. She has a line of delicious sauces that are perfect for retail and I’m obsessed with the tamarind and rum Sauce! She partnered with another woman in the program and launched Afrotechture last holiday season, which is an artisan market that showcases products from Black entrepreneurs in Byward Market. I got to visit it in December and meet them and the market remained open beyond the holidays.

Related: Canadian Breweries Advocating for Racial Justice and Social Change

The term “ethnic food” has been perceived by some as being used for inferior or cheap food. Why was the program named the Ethnic Food Incubator when there’s hesitation within the food community to use that term?

I didn’t choose the name, but I asked why they called it the Ethnic Food Incubator. The idea was to encourage people to not associate an ethnic product with being inferior and that there’s nothing wrong with saying that you are creating an ethnic product. When you think about going grocery shopping or ordering food, almost everything we eat is ethnic or is from someone who has an immigrant background. The incubator wanted to highlight that we are already eating ethnic food, and we should highlight and champion it.

What plans do you have for the future of the EFI?

We’re currently discussing what’s next and planning version 2.0 of the program for this fall. Who it’s open to is up for debate. We’ve talked about a youth-focused or a family business-focused program. I’ve been working on supporting and uplifting Indigenous businesses, and working on an Ethnic Food Incubator that’s open to anyone, but looking for support from the Indigenous community so we can allocate a certain number of spots to Indigenous entrepreneurs. I would love to do an Indigenous-focused food incubator program separate from this.

Besides Indigenous entrepreneurs, I’d like to include some men. We always talk about how men get all the opportunities and make more money, but with food, there are never programs for men of colour, so that’s something we’re also discussing. The first incubator had 15 Black women, but we need to make space for other marginalized communities.

This interview has been edited and condensed.

Photos courtesy of Allison Gibson

Four Andy Warhol-inspired Campbell's soup cans in bright colours

Campbell Canada Launches Limited Edition Andy Warhol-Inspired Soup Cans

Sixty years after the late Andy Warhol first drew his iconic Campbell’s soup can, Campbell Canada and The Andy Warhol Foundation have teamed up to bring Warhol’s vision full-circle. In a bid to spread joy to Canadians, Campbell Canada is releasing limited edition Andy Warhol-inspired soup cans with four distinct bright, colourful labels and two flavours — cream of mushroom and tomato.

Andy Warhol-inspired Campbell soup cans

The inspiration behind the cans is Warhol’s belief that “art is accessible to all,” and to his point, that means even a soup can is a worthy canvas. “These special edition soup cans serve to remind us that there is joy, warmth and light that can be found in simple things around us. We look forward to bringing this concept to life through our campaign by sharing examples of real life pop art inspired by the cans – there are always new and creative ways we can brighten up our days,” said Mieka Burns, vice-president marketing at Campbell Canada.

Related: 10 New Food Products You Can Buy in Canadian Grocery Stores This May

Keeping with the spirit of Warhol’s pop art movement that everyday items could be transformed into minimalist works of art, Campbell Canada is challenging several Canadian artists and influential content creators to come up with colourful, everyday inspiration from the limited edition cans to produce their own version of pop art-inspired content, by following the #CampbellsxWarhol hashtag.

Related: Our Fave Food Trends to Come out of Quarantine, From Pancake Cereal to Bread Art

“In 1962, Andy Warhol changed the trajectory of contemporary art by depicting Campbell’s soup cans on canvas,” said Michael Dayton Hermann, director of licensing, marketing and sales at The Andy Warhol Foundation. “It is only fitting that we pay tribute to the enduring legacy of these two icons by coming full circle and bringing his art back to the Campbell soup cans that provided him with inspiration.”

Photo courtesy of Campbell Company of Canada

Arabic Coffee Beef Ribs With Pomegranate BBQ Sauce Are Finger Lickin’ Good

My friend Shai introduced me to this incredible idea: rubbing beef with equal parts coffee and coriander, with a pinch of sugar. I’ve been using this rub for years, but the tweak of using Arabic coffee brings in a subtle hint of cardamom as well. Look for ground Arabic coffee in a specialty Middle Eastern grocery store or substitute by adding a pinch of cardamom to your favourite coffee. This recipe features a rib cooking technique that you can use for beef, pork and even lamb ribs. Plus, the pomegranate BBQ sauce is another go-to that you can rely on all grilling season.

Arabic coffee BBQ ribs on countertop

Arabic Coffee and Coriander Beef Ribs With Pomegranate BBQ Sauce

Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 45 minutes
Servings: 3-4

Ingredients:

1 Tbsp coriander seeds, toasted and ground
1 Tbsp ground Arabic coffee
½ tsp sugar
½ tsp chili flakes
2 lb beef back ribs
2 Tbsp olive oil
3 cloves garlic, minced
½ white onion, minced
1 Tbsp minced fresh ginger
1 tsp paprika
1 tsp cinnamon
½ tsp chili flakes
1 cup ketchup
½ cup balsamic vinegar
¼ cup pomegranate molasses
⅓ cup brown sugar
½ tsp salt
3 Tbsp olive oil, for grilling

Directions:

1. Preheat the oven to 300°F. Mix the coriander, coffee, sugar and chili flakes in a small bowl. Rub the seasoning all over the ribs and massage into the meat. Wrap the beef ribs tightly in foil, then wrap again in another piece of foil. This tight wrapping helps to trap the heat and steam, allowing the ribs to cook slowly and become fall-apart tender. Place on a baking sheet in the oven and cook for 3 hours.

Related: Top Grilling Recipes and BBQ Ideas

2. To make the barbecue sauce, heat the olive oil in a pot over medium-low heat. Sweat the garlic, onion and ginger in the oil for 8 to 10 minutes, until soft and translucent. Add the paprika, cinnamon and chili flakes and cook for an additional minute, then add the ketchup, vinegar, pomegranate molasses, brown sugar, salt and 1 cup water. Bring the sauce to a boil, then simmer over very low heat for 25 to 30 minutes, until darkened and thickened. This sauce can be made several days in advance.

3. Remove the ribs from the oven and unwrap. They should be fork-tender and almost falling off the bone. Coat the ribs in the sauce.

Related: This 20-Minute Pomegranate Molasses Glazed Salmon is the Perfect Weeknight Meal

4. Heat some olive oil in a grill pan over medium-high heat. Season the ribs with a generous pinch of salt and place on the grill pan. Grill for 1 to 2 minutes per side to caramelize the sauce, but be mindful not to burn the sugars. Remove, carve individual ribs for serving and enjoy!

Cover of the cookbook 'Eat, Habibi, Eat!'Excerpted from Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud Copyright © 2021 Shahir Massoud. Photography by Kyla Zanardi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking, Amazon, $35.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

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