Pieces of lechon kawali and lechon sauce

Expert Tips on How to Make Lechon Kawali, Filipino Crispy Fried Pork Belly

Filipino cuisine has been shaped by centuries of Chinese, Malaysian, Spanish, Indian, and Western influences. As a small South-Eastern country compromised of approximately 7,600 islands and with eight different major dialects, Filipino food is as diverse as its geography, history and culture. Despite each province’s distinct cooking preferences, there’s one particular dish that’s almost always the centre of every special celebration: Lechon. 

Related: 10 Popular Filipino Recipes, From Chicken Adobo to Halo-Halo 

Lechon is a whole roasted young suckling pig known for its juicy and fatty meat and irresistibly crispy skin, Chef Kuya P, the head chef at Toronto-based Filipino restaurant Lamesa, explains.

From Christmas to graduations and weddings, the difference between a get-together and a party is whether or not Lechon will be served as the main dish.  

“In the Philippines, every region has their method of cooking lechon. Some people would even fly out Lechons from different regions of the country for big celebrations like their wedding just because they like that particular type of Lechon style so much,” says Chef Kuya P.  

In other words, Filipinos are as passionate about Lechon as Italians are passionate about pasta.

Due to the size of a whole Lechon, many people opt for Lechon kawali. Lechon kawali is a crispy deep-fried pork belly made in a pan for a more accessible way to enjoy everyone’s favourite special Filipino dish. Here are five simple tips for cooking the best Lechon kawali: 

Choose the Perfect Cut of Pork Belly

The most important part of cooking Lechon kawali is the cut of your pork belly. 

Make sure you have a good fat to meat ratio,” Chef Kuya P explains. Pork belly is a boneless cut of meat and is topped with a thick layer of fat. If you’re making Lechon kawali, you’ll want to find a cut that’s at least 20 to 30 per cent fat. The higher the fat content, the longer it takes to render, but that melt-in-your-mouth tenderness will always be worth the wait.

See Also: Fried Pork Belly Pairs Perfectly With Crunchy Papaya Salad in This Traditional Thai Dish
Raw pork belly with salt and pepper

Add in Your Aromatics While Brine Boiling

Boiling your cut of pork belly until tender is an essential part of making your Lechon kawali as juicy as can be. Infuse flavour into your Lechon kawali and create a bine boil by turning to classic aromatics found in Filipino cuisine, such as garlic, bay leaf, chilis and peppercorn, Chef Kuya P recommends. Doing this step is an easy way to enrich the dish, and this step will ensure that your Lechon kawali will retain moisture during the frying process. 

Related: How to Make Vietnamese Bun Cha

Garlic and bay leaves on a brown cutting board

Thoroughly Dry Your Pork Before Frying

After your pork belly is cooked, drain the brine and add some salt and vinegar to the cut of meat. This step helps the pork belly dry out thoroughly while still retaining moisture, Chef Kuya P explains. Let it sit at room temperature for a minimum of two to three hours until the pork belly has dried completely.

You Might Also Like: Restaurant-Worthy Chinese Scallion Pancakes

A splatter screen and silver frying pan

Use The Right Equipment

Once the pork belly is thoroughly dried, it’s time to start frying. Divide your pork belly into batches and fry pork in the hot oil for approximately 3 to 5 minutes until the pork belly is golden brown and the skin is crispy. We recommend using a deep non-stick frying pan and only covering the pan partially while cooking. Additionally, don’t skip out on using a grease splatter screen while making Lechon kawali.

Don’t Forget the Lechon Sauce

Lechon kawali isn’t the same without a side of Lechon sauce. “Lechon sauce is a liver sauce made with breadcrumbs that’s sweet, acidic, and garlicky,” Chef Kuya P explains. Although there are many different ways to make Lechon Sauce, most Filipinos prefer using a bottle of Mang Tomas All Purpose Sauce instead.

 Similar to how you might think of Heinz when you think of ketchup, the particular taste of Mang Tomas All Purpose Sauce is a fan-favourite for Lechon sauce.  “Everyone who knows lechon sauce knows this brand, and if they ask for it, they will ask for it by the brand name Mang Tomas,” he explains. You can purchase Mang Tomas All Purpose sauce at your local Asian grocery retailer. 

Looking for a healthy side for your hearty Lechon kawali? Try serving it alongside this silky, tender Chinese eggplant.

Photos courtesy of Getty Images. 

Ina Garten’s Succulent Engagement Roast Chicken is the Perfect Way to Finish a Long Week


Ina knows the ins and outs of entertaining so it’s no wonder even when it comes to a simple roast chicken recipe – it’s something special. How so, you say? This recipe is said to have inspired countless celebrity, royal and other marriage proposals. 

Related: Ina Garten’s Best Dinner Recipes to Impress Guests

Whole roast chicken in a pan with lemons around it

Engagement Roast Chicken

Prep Time: 5 minutes
Cook Time: 1 hour 35 minutes
Yield: 3 servings

Ingredients

4 to 5 lbs roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in ½  crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
½ cup dry white wine
½ cup chicken stock, preferably homemade
1 Tbsp all-purpose flour

Related: Ina Garten’s Best Chicken Recipes

Directions

1. Preheat the oven to 425 F.

2. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 Tbsp of olive oil, 1 tsp of salt, and ½ tsp of pepper. Pour the mixture around the chicken in the pan.

Related: I Tried Ina Garten’s (The Barefoot Contessa’s) Engagement Chicken

3. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

4. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

For more inspiring recipes, watch Barefoot Contessa: Back to Basics 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.

Images courtesy of Getty Images. 

Justin Bieber with Timbieb Timbits from Tim Hortons

Justin Bieber’s Timbiebs Timbits Have Arrived – Here’s Our Honest Review

It’s hard to think of a more iconic Canadian duo than Tim Hortons and Justin Bieber – which is why the coffee shop’s latest collab with the superstar pop singer feels like a Canadian match made in heaven.

Justin Bieber with Timbieb Timbits from Tim Hortons

Timbits are Bieber’s favourite item on the menu (celebs, they’re just like us!), and the Canadian pop star worked closely with the Tims team to develop three unique new flavours. The limited edition selection of Timbiebs Timbits dropped in Tim Hortons restaurants across Canada and the United States today in Chocolate White Fudge, Sour Cream Chocolate Chip, and Birthday Cake Waffle flavours, along with branded Timbiebs merch including a toque, fanny pack and tote bag.

Related: The New Popeyes Nuggets Have Arrived In Canada — And We Tried Them First

The much-anticipated collab is projected to sell out (if it hasn’t already), so we got our hands on a coveted box of Timbiebs to see what all the hype is about. Read on for our honest review.

A box of Justin Bieber Timbiebs Timbits from TIm Hortons

Chocolate White Fudge Timbieb

This Timbieb takes the iconic chocolate glazed Timbit and gives it a little something special, with a chocolate white fudge crumble exterior. While a regular chocolate glazed Timbit is delightful on its own, this new added element of crunchy texture gives the humble treat a tad more complexity. Flavour-wise, it’s closest to a double chocolate glaze, but with a more interesting mouth-feel. Chocolate glaze lovers will flock to this one, and it was our fave of the bunch.

Sour Cream Chocolate Chip Timbieb

Sour cream donuts meet chocolate chip cookies in this textural Timbieb. Studded with chocolate chips and white chocolate crumble, it adds more depth of flavour and texture to the classic sour cream Timbit without overpowering it. This Timbieb had the most striking mouthfeel, with the chocolate chips lending  a super satisfying bite.

Related: 3 Things You Must Try From Barbershop Patisserie in Toronto

Birthday Cake Waffle Timbieb

We’ll be honest – we loved this Timbieb, but the waffle concept is a little lost on us. It’s essentially a classic birthday cake Timbit coated in a chunky, cinnamony crumble. While waffles aren’t typically cinnamon heavy, our best guess is that the crumble is an attempt at recreating a syrup drizzle. For a birthday cake Timbit, we also felt it could have had more pops of colour from the birthday cake confetti sprinkles. That said, it’s a tasty new version of a classic Timbit, and while the concept is a little puzzling, it’s undeniably delicious.

In short, Timbiebs take tried and true Tim Hortons Timbits and give them a healthy dose of celebrity glamour with crunchy, sprinkly new exteriors. While they’re not exactly game-changing, in true Bieber fashion they’re still absolutely yummy. Regardless of whether or not you’re a Belieber, you’ll be lucky to get your hands on a box of these.

close-up of tuna noodle casserole

Garlicky and Creamy, This Tuna Noodle Casserole Is Seriously Delicious

To beat Bobby Flay on his own hit show Beat Bobby Flay, Damaris Phillips knew she had to think outside of the box and be bold. Which is why she chose a dish she knew Bobby Flay would never eat, let alone cook: “I thought there was exactly a zero percent chance that this debonair chef has ever or will ever eat a casserole famous for using canned tuna and soup… I was right. Bobby Flay makes a terrible tuna noodle casserole, but this winning recipe is delicious!” It’s no surprise that Bobby Flay decided to feature this smoky, creamy tuna noodle casserole in his book. Damaris’s take on this classic uses Gruyere cheese, loads of garlic, homemade chicken broth and smoked cheddar to wow taste buds – and win over the best of chefs, including Bobby Flay.

Pan of tuna casserole

Related: What Beats Bobby Flay? 5 Dishes That Cost Him The Win

Damaris Phillips’ Tuna Noodle Casserole

Prep Time: 20 minutes
Cook Time: 4 hours and 20 minutes
Total Time: 4 hours, 40 minutes
Serves 4-6

Ingredients

Tuna Casserole:
Kosher salt
12 ounces campanelle pasta
3 cloves roasted garlic (recipe below), mashed to a paste
2½ cups mushroom stock
Light
chicken stock or store-bought low-sodium chicken stock or broth
2 cups heavy cream
2 Tbsp sherry vinegar
1 Tbsp soy sauce
7 Tbsp unsalted butter
1 cup medium-diced Spanish onion (about 1 medium)
½ cup medium-diced celery (about 2 stalks)
12 ounces wild mushrooms, stems discarded, caps coarsely chopped
¼ to ½ teaspoon crushed red pepper flakes
¼ cup all-purpose flour
8 ounces smoked Gruyère cheese, grated
1 cup sour cream
10 ounces frozen peas
¼ cup chopped fresh parsley|
1 pound smoked tuna fillets in oil, flaked
Freshly ground black pepper
½ cup plain fresh bread crumbs
½ cup crushed potato chips
½ cup coarsely grated smoked cheddar cheese

Related: Healthy and Easy-To-Make Casseroles From Our Favourite Food Network Canada Chefs

Roasted Garlic:
4 heads garlic
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

Tuna Casserole:

1. Preheat the oven to 375°F.

2. Bring a large pot of water to a boil and add salt.  Add the noodles and cook for 6 minutes. Drain well, rinse with cold water, and drain well again. The noodles will be very al dente but will continue to cook as the casserole bakes.

3. Whisk together the garlic paste, mushroom stock, cream, vinegar, and soy sauce in a large bowl.

4. Melt the butter in a large (14-inch) cast-iron skillet over medium heat. Add the onion, celery, and mushrooms and cook until tender, 4 to 5 minutes. Add the pepper flakes and cook for 15 seconds. Stir in the flour and cook for 2 to 3 minutes. Slowly whisk in the mushroom stock mixture and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 7 minutes.

5. Remove the pan from the heat and whisk in the Gruyère, sour cream, peas, and half of the parsley. Add the cooked noodles and the tuna and stir well. Season with salt and black pepper.

6. Melt the remaining butter. Combine the melted butter, bread crumbs, potato chips, and cheddar in a medium bowl. Sprinkle over the casserole.

7. Bake until the center is hot and the top is golden brown, about 17 minutes. Remove from the oven and top with the remaining parsley. Let cool for 5 minutes before serving.

Directions

Roasted Garlic:

1. Preheat the oven to 400°F.

2. Using a serrated knife, slice off the top quarter of the garlic heads, exposing as many cloves as possible. Arrange the garlic heads, cut-side up, in an 8- or 9-inch square baking dish (make sure the garlic heads sit flat).

3. Drizzle the oil over each head and season with salt and pepper. Cover the dish tightly with foil and roast until lightly golden brown and soft, about 1 hour. Let cool slightly.

4. From the bottom up, squeeze each head to push out the garlic cloves (peel skins from any completely enclosed cloves). Transfer the garlic and cooking oil to an airtight container. Store in the refrigerator for up to 2 weeks.

Reprinted with permission from Beat Bobby Flay. Copyright © 2021 by Boy Meets Grill, Inc. Photographs copyright © 2021 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

 

 

Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes: A Cookbook, Amazon, $40

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.

Watch and stream Beat Bobby Flay and 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.

 

stained glass cookies on a white plate

These Stained Glass Cookies Will Bring the Sparkle to Your Cookie Swap

These stained glass sugar cookies will literally sparkle and shine at your holiday cookies exchange. Made from your favourite sugar cookie dough and a handful of hard candies, these festive treats look just like stained glass! No need to spend hours making icing or decorating cookies – the magic here happens while the cookies are baking. We like punching polka dots out of classic Christmas tree cookies using a piping tip (genius, right?) to create jewel-toned ornaments, but feel free to use whatever cookie cutters and shapes you have on hand and get creative with your cut-outs.

hand-holding-stained-glass-cookies

Stained Glass Sugar Cookie Recipe

Prep Time: 30 minutes
Bake Time: 9 to 12 minutes
Total Time: 2 hours
Makes: About 3 dozen cookies

Ingredients:
1 recipe sugar cookie dough
1 198 g bag hard candies (like Jolly Ranchers)

Directions:
1. Prepare the cookie dough as directed. Divide the dough in half, shape into disks, and cover in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.

2. When ready, roll out one half of the cookie dough at a time to about ¼-inch thick on a lightly flour-dusted work surface. Using a decorative cookie cutter, cut out shapes of dough.

Related: Easy Make-Ahead Christmas Cookies for Your Holiday Bash

3. Transfer the cookies to a parchment lined baking pan, spaced about an inch apart. Use a smaller cutter or the end of a round piping tip to punch out holes. Chill the cookies (on the baking pan) for at least 30 minutes.

filling-stained-glass-cookies-with-candy

4. Stack the cookie dough scraps and cut-outs and re-roll. Repeat with the remaining dough. Meanwhile, preheat the oven to 375F.

5. Grind the hard candies into a powder using a food processor, one color at a time. The powder will begin to clump and harden if left out, so use immediately.

6. Using a small spoon, carefully fill the holes of the cookies with different colors of ground candy. Fill the holes completely. Try to prevent the candy from spilling onto the surface of the cookie. Brush away any excess candy.

Related: Chewy Gingerbread Eggnog Sandwich Cookies

stained-glass-cookies-on-tray

7. Bake the cookies in the pre-heated oven for 9 to 12 minutes. If at 9 minutes the candy-filled holes seem thin, very carefully spoon in a little bit more candy and continue to bake just until melted.

8. When done, place the baking sheet on a wire rack. Allow cookies to completely cool before carefully removing the cookies with a metal or rubber spatula. The melted candy will be very hot. Please take caution and do not touch until cookies have cooled.

9. Store cooled cookies in an air-tight container.

Stained-Glass-sugar-Cookies-on-plate

Looking for more sweet inspiration? Try our very best classic Christmas cookie recipes.

Cookies on a sheet coming out of the oven

Flour 101: Your Guide to Mastering Holiday Baking

Although most home bakers are working on a smaller scale than the sky-high creations seen on The Big Bake, there’s still a lot of pressure around the holidays, especially when it comes to baking family favourites and traditional holiday treats. Set yourself up for baking success by choosing the right type of flour for a number of applications, from homemade cookies to gingerbread houses. This expert advice will cover some helpful tricks and recipes to help take the stress out of holiday baking.

Raw cookie dough heart cutouts on a board

The Basics

In general, paying attention to the protein level in flour and applying it accordingly will give you the best results, as the higher the protein content, the more structure the final product will have. Hard winter wheat and hard spring wheat flour are primarily used for yeast leavened products like breads, pizzas and tortillas. You may see this flour called all-purpose, bread, pizza or no-time dough. Soft wheat flour is primarily used for sweet baked goods like cakes, cookies, muffins, cake donuts and biscuits and is often called pastry flour, cake flour or high-ratio cake flour.

See more:  Anna Olson’s Vanilla Bean Spritz Shortbread Cookies

Assorted cookies on a plate

Cookies

A large batch of cookies is the perfect plan-ahead project to have stashed away for unexpected company, gifts, office cookie exchanges, or just enjoying in front of the fire (don’t forget to save some for Santa!). Typically for cookies where a tender touch is required, softer varieties such as a cake or pastry flour are used to give a lighter, melt-in-your-mouth tender texture that still has enough structure to hold a filling like jam or icing. For sturdier cookies, like gingerbread cookies, a lower protein hard wheat flour, like  all-purpose flour can be helpful.

Tip: Most cookies will freeze well, making them a true timesaver for the busy holidays. Make large batches early and freeze them in airtight containers to ice or decorate later. You can also prepare the cookie dough ahead of time and freeze, to quickly bake fresh, as needed.

Related: Blood Orange Marmalade Linzer Tart

Chocolate Yule Log Cake

Cakes

Both all-purpose flour and cake flour play a part in cake baking. To get Bundt cakes (such as this decadent sticky toffee pudding version) to stand tall and withstand a filling of vibrant berries, all-purpose flour helps add heft. A bûche de noël (yule log), on the other hand, requires that the cake be soft enough to roll around a creamy filling without cracking, which is where cake flour shines. When baking gluten-free cakes, there are many options in terms of gluten-free flour, including naturally gluten-free ancient-grains such as amaranth, millet, quinoa, sorghum and teff.

Tip: Be sure to cool cakes completely before adding frosting to avoid runny icing and peeling tops. Chill cakes and ensure frosting is firm before wrapping and freezing to avoid ruining decorations.

Related: Anna Olson Reveals Her Can’t-Live-Without Baking Gadgets

Close-up of bread pudding

Holiday Pudding

Depending on which side of the pond you hail from, pudding can mean either a post-meal sweet, a cake-like sponge or a custardy creation. Steamed British-style puddings — made famous through Christmas carols — use trusty all-purpose flour and a bain-marie (water bath) to keep them moist throughout baking. Often referred to as “instant-blending” flour, granular flour can be used to thicken custards and other pudding-style confections, without creating lumps or the need for a roux.

Tip: Puddings are perfect to make ahead for the holidays.

Bread being pulled apart

Breads

The smell of freshly baked bread wafting through the air makes any home feel cozy for the holidays. Bread flour packs a powerhouse of protein and plenty of stretchy gluten, making sure your loaf has a firm interior and crispy brown crust. Ciabatta bread takes advantage of this stickiness to produce an artisan bread with a chewy texture. Whole wheat, whole grain, rye and barley flours can also be used in bread baking, producing a loaf with a deep flavour and dense crumb.

For sweet breads, such as the perennial holiday favourite panettone, a lighter texture is preferred. All-purpose flour can be used to help the dough create the distinctive and desired dome-shaped structure.

Tip: Bake your festive creations ahead of time (be sure that you have a lot of room in the freezer) and defrost the bread in a low temperature oven for an easy savoury or sweet fruit-studded snack.

Beauty shot of an apple pie

Pies

Perfect pie crust is an obsession for many bakers and with good reason — it is often viewed as both a science and an art. Although one of the many debates tends to be about whether to use lard, butter or shortening for the crust, the type of flour can also make a difference. Some recipes, such as a sugar pie, call for unbleached flour, according to the taste preferences of the baker. Pastry flour, which is often confused with cake flour, differs due to its slightly higher protein content. The added protein in this flour lends a bit more support for baked goods that need to have some structure while keeping the flaky texture, making it perfect for filled pies such as a mincemeat pie.

Tip: Prepare pie dough ahead of time and freeze in pre-portioned containers ready to thaw and roll out. The filling can also be prepared ahead of time to use later, or, depending on the pie, the crust can be blind baked, filled and frozen.

Safe food handling of flour

For safe food handling of flour, please make sure to follow these safety tips.

  • Do not eat any raw cookie dough, cake mix, batter, or any other raw dough or batter product that is supposed to be cooked or baked.
  • Bake products containing flour at proper temperatures and for specified times.
  • Wash hands, work surfaces, and utensils thoroughly after contact with flour and raw dough products.

Photos courtesy of Getty Images.  

Looking for more holiday baking ideas? Check out some of the The Big Bake videos online or watch The Big Bake 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.

crispy air fryer brussels sprouts in a serving bowl

Crispy Air Fryer Parmesan Brussels Sprouts

If you are looking for a simple holiday side dish made in everyone’s favourite air fryer, this recipe is for you! A recipe sure to change even the pickiest of eaters mind about brussels sprouts, these crispy sprouts are loaded with garlic and parmesan flavour. The best part? They come together in minutes and don’t use up any oven space. Easy enough for a weeknight dinner too, these might just become your new favourite side dish.

Crispy Air Fryer Parmesan Brussels Sprouts

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients
1 lb Brussels Sprouts, trimmed and halved
2 Tbsp extra virgin olive oil
Salt and pepper, to taste
2 cloves garlic, thinly sliced
1 Tbsp balsamic glaze
¼ cup freshly grated parmesan, plus more to garnish

ingredients for crispy air fryer brussels sprouts

Directions:
1. In a large pot of salted boiling water blanch the brussels sprouts for 1 minute. Immediately submerge into an ice bath to halt the cooking process. Strain the sprouts and pat dry before transferring to a mixing bowl.

washed brussels sprouts in a colander

2. Toss the sprouts with olive oil, salt and pepper. Transfer to a preheated air fryer at 375°F degrees and cook for 5 minutes.

Related: Curried Brussels Sprouts Are the Fall Side Dish You Need Right Now

brussels sprouts in an air fryer

3. Mix in the garlic. Cook for an additional 5 minutes, until crispy. Remove from heat. Add the balsamic glaze and parmesan.

brussels sprouts in an air fryer

4. Transfer to serving plate and garnish with additional parmesan if desired. Serve immediately.

a bowl of crispy parmesan brussels sprouts

Love these air fryer Brussels Sprouts? Try this vegan scalloped potatoes recipe next!

cocoa-orange fish being prepared

Cocoa-Rubbed Fish with Fresh Oranges and Crunchy Benne Seeds

Cocoa powder transforms both savoury and sweet dishes. Its luxurious earthiness adds depth to proteins, like the fish in this recipe. Be sure to use unsweetened cocoa powder; swapping out the benne seeds with sesame seeds and maple sugar with light brown sugar is fine. Any variety of hot chile flakes works here, too. Other fish fillets, such as wild Alaskan salmon or snapper, can be substituted for catfish.

cocoa-orange fish being prepared

Cocoa-Orange Fish

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 6 servings

Ingredients
For the cocoa rub
2 Tbsp kosher salt
2 tsp benne seeds
¼ tsp dried bird’s eye chile flakes
1 Tbsp unsweetened cocoa powder
2 tsp maple sugar
½ tsp caraway seeds

For the fish
1 pound oranges (about 2 medium)
2 pounds catfish fillets
5 Tbsp olive oil

Directions
1. To make the rub: In a large bowl, combine all of the rub ingredients and mix well. This seasoning can be made in advance and stored in an airtight container.

2. To prepare the fish: Slice the oranges into 12 slices and set aside.

Related: This Beef and Bean Chili Contains an Unsuspecting Secret Ingredient

3. Adjust the oven rack to the top position and preheat the oven to 400°F.

4. Carefully rinse the fish and pat dry with a clean kitchen towel or paper towel. Place the fish on a large sheet pan and liberally sprinkle both sides with the rub. Drizzle with the oil, then place the orange slices on top of the catfish fillets.

5. Place the sheet pan on the top rack and roast until the catfish is moist and gently flakes, about 8 minutes. (If using a thicker variety of fish such as salmon, the cooking time will be about 12 minutes.)

Black Food by Bryant Terry Cookbook

Reprinted with permission from BLACK FOOD: Stories, Art, and Recipes from Across the African Diaspora edited by Bryant Terry, copyright © 2021. Published by 4 Color Books, an imprint of Ten Speed Press and Penguin Random House.

Photographs copyright © 2021 Oriana Koren

Black Food:  Stories, Art, and Recipes from Across the African Diaspora, Amazon, $54

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.

Love this cocoa-orange fish recipe? Try this West Indian egg curry recipe next!

an ace bakery baguette stuffed with eggs, bacon and kale on a white serving plate

Holiday Brunch Gets an Upgrade With This Bacon, Kale & Parmesan Breakfast Baguette

Everyone knows that baking bacon in the oven is the best way to feed a hungry brunch crowd, but what if we told you that you could make a complete show-stopping big-batch brunch in the oven in under an hour? Say hello to this gorgeous stuffed ACE Bakery® Baguette that ticks those boxes and more. The crispy baguette is stuffed with creamy eggs, savoury bacon, sautéed kale, and freshly grated Parmesan cheese and then baked to perfection for a hearty, memorable meal that everyone in the family will love. Change it up by trying this recipe out using a variety of ACE Bakery Baguettes (from Harvest Multigrain, to Sesame or Sourdough). Think of it as a sophisticated way to serve bacon and eggs – it may just become a new holiday tradition!

an ace bakery baguette stuffed with eggs, bacon and kale on a white serving plate

Bacon, Kale & Parmesan Breakfast Baguette

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Rest Time: 5 minutes
Total Time: 50-55 minutes
Servings: 4-6

Ingredients:
4 slices bacon, chopped
2 cups chopped kale
1 garlic clove, minced
6 eggs
⅓ cup heavy cream
Salt and pepper to taste
1 cup freshly grated Parmesan cheese
1 ACE Bakery® White Baguette

Directions
1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

2. Place the ACE Bakery® White Baguette on the prepared baking sheet. With a serrated paring knife, hollow out the baguette by cutting a deep V shape through the top and unstuffing it. It’s important to keep the crust intact so the filling doesn’t escape while baking.

Related: Elevated Spring Lemon and Smashed Pea Toast

3. In a large skillet, cook the bacon over medium-high heat, stirring frequently until crisp, about 6 minutes. Add the kale and garlic and cook until the kale is wilted, about 1 minute. Remove from the heat and set aside.

4. In a large bowl or pitcher, whisk together the eggs, cream, salt and pepper.

5. Sprinkle half of the Parmesan cheese into the hollowed-out baguette. Add the bacon and kale filling. Slowly pour in the egg mixture, being careful not to let it overflow. Top with the remaining Parmesan cheese.

Related: Rise and Shine With This Scrumptious Prosciutto-Wrapped Egg-in-a-Hole Breakfast Recipe

6. Bake until the egg is completely set, about 30 to 35 minutes. If the baguette begins to brown, cover it loosely with aluminum foil.

7. Remove the baguette from the oven and allow it to cool for at least 5 minutes before slicing and serving.

Watch the how-to video here:


Love Sara Lynn’s breakfast baguette? Try her pumpkin spice French toast next!

The Top 5 Kitchen Utensils Every Home Cook Needs

An equipped kitchen is incredibly important for any home cook. Imagine baking a cake without mixing bowls or chopping veggies for a stir-fry without a knife. Whether you’re moving into a new home and need to stock your kitchen or you’ve been living with an ill-equipped cooking space for years – now is the time to take charge! While there are many cooking tools and equipment you can buy, here is a list of the top five utensils every kitchen needs.

Related: From Bakers to Grill Masters, Holiday Gifts Perfect for the Food Lover in Your Life

wooden-spoons-in-mug

1. Chef’s Knife

I’m not just talking about any old chef’s knife, I mean a good-quality one. Trust me, this is one tool that is worth the investment. A knife is the most used utensil in the kitchen, and having a sharp knife that properly slices, dices and chops is a key component for cooking. Higher-quality sharp knives are actually safer than dull, cheap varieties because they’re less likely to slip and cut you. A paring knife is also a great and inexpensive investment. It’s very sharp and great for chopping smaller veggies and fruit.

Food Network Canada Editor Pick: ZELITE INFINITY Chef Knife 8 Inch, Amazon, $176.

Food Network Canada Editor Pick: Mercer Culinary 3.5-Inch Forged Paring Knife, Amazon, $29.

Related: 10 Best Holiday Gift Baskets You Can Buy at Costco This Season

2. Mixing Bowls

Mixing bowls are like your kitchen’s hands. You use them for just about anything, from storing to cooking to baking and everything in between. Having varying sizes is important because you will likely need a small, medium and large bowl depending on what you’re making. If you have a big family or often make large quantities of food, I highly recommend purchasing an extra-large bowl. I personally love stainless-steel, but any variety will work. If you tend to store food in your bowls, consider purchasing silicon lids: they’re reusable and easy to clean!

Food Network Canada Editor Pick: Luvan Stainless Steel Mixing Bowls with Lids, Set of 5, Amazon, $34.

3. Cutting Boards

A kitchen is not complete without cutting boards. Where are you going to chop your onions – on the counter? I don’t think so! Similar to mixing bowls, having varying sizes is important for any home cook. It’s also great to get a variety of materials such as wood, plastic or glass. Some people love to leave out a large all-purpose cutting board on their countertops, too.  It’s a good idea to have designated cutting boards for meat and veggies/fruit to prevent any cross-contamination.

Food Network Canada Editor Pick: Home Organics Bamboo Cutting Boards, Amazon, $17.

Related: From Bakers to Grill Masters, Holiday Gifts Perfect for the Food Lover in Your Life

4. Wooden Spoon & Spatula

A home cook’s kitchen is not complete without spoons and spatulas! How are you going to mix your batter, sauté your onions or scrape your leftovers without them? A wooden spoon is a great all-purpose cooking utensil; it doesn’t scratch pots and pans, which makes it safe for frying and sautéing. It’s also a great baking utensil perfect for mixing and scraping. A spatula carries out many of the same tasks as a wooden spoon, especially if you get a silicone one. Spatulas are great for lifting and flipping. Get a spatula with a thin front edge rather than a thicker one so that it easily slides under food.

Food Network Canada Editor Pick: 6-Piece Natural Teak Kitchen Utensil Set, Amazon, $37.

Food Network Canada Editor Pick: KitchenAid Silicone Mixer Spatula, Amazon, $13.

5. Measuring Cups and Spoons

It doesn’t matter if you’re baking or cooking, measuring out flours, grains, spices, sweeteners, vinegars and oils is important for crafting a delicious dish. Eyeballing when cooking is a wonderful skill to have; however, sometimes it’s important to be precise with the amounts you’re putting into your dish. Measuring cups and spoons will give you the precision you need (although some baking does require a scale) and you won’t have to worry if you added way too much of one ingredient. No one wants a meal that is overly spiced or seasoned.

Food Network Canada Editor Pick: U-Taste 10-Piece Stainless Steel Measuring Cups and Spoons Set, Amazon, $35.

Looking for more tips? Learn how to organize your Tupperware drawer, plus 5 ways to fix over-salted food.

All products featured on Food Network Canada are independently selected by our editors. However, when you buy through links in this article, we may earn an affiliate commission.

carrot and zucchini latkes on a cooling rack

Baked Carrot and Zucchini Latkes Are a Healthier Twist on a Hanukkah Classic

I’m not going to lie. Crispy, golden fried foods are one of my favourite things about Hanukkah, the Jewish festival of lights. But for the sake of doing things a bit lighter, my mother taught me how to swap potatoes in traditional latke recipes with zucchini and carrots, and convinced me they can be just as delicious baked. This recipe is also my sneaky way of filling my kids up on veggies. What it lacks in extra oil and crunch, it makes up for in bright and earthy flavour.

Tip: The trick to crispier baked latkes is to start with a very dry grated vegetable mixture by squeezing it in cheesecloth or a tea towel to drain the water.

carrot and zucchini latkes on a cooling rack

Baked Carrot and Zucchini Latkes

Prep Time: 30 minutes
Cook Time: 45 minutes
Total: Time: 1 hour, 15 minutes
Servings: Makes about 15 3-inch latkes

Ingredients
3 medium zucchinis (about 1.5 pounds), coarsely grated
2 large carrots (about 1 pound), coarsely grated
1 small or medium onion, coarsely grated
2 large eggs
½ cup flour
¼ cup olive oil
1 ½ teaspoons salt
Black pepper to taste
Optional: sour cream, chives and applesauce, to serve

ingredients for carrot and zucchini latkes

Directions
1. Preheat the oven to 400ºF. Line a large sheet pan with parchment paper and brush generously with olive oil.

2. With the large shredding blade on your food processor, grate the zucchini, carrots and onion. A box grater on the side with the large holes works fine, too.

Related: 30 Delicious Recipes for a Happy Hanukkah

grated onions, carrots and zucchini in a bowl

3. Line a bowl with cheesecloth or a tea towel, and place the grated zucchini, carrot and onion inside, wrapping the cloth up and twisting at the top to create a parcel with your hands. Working over the bowl to catch the liquid, continue to twist and squeeze the wrapped vegetable mixture with both hands until you’ve removed as much water as possible. (Put some muscle into it! The more water you can squeeze out, the crispier the latkes will turn out.)

4. Transfer mixture to a large bowl. Add the egg, flour, salt and pepper.

carrot and zucchini latke batter

5. Using a small scoop or your hands, take about 3 Tbsp of the mixture and form into flat 3-inch patties, about ½-inch thick. If the mixture is still too wet, squeeze out any remaining liquid into an empty bowl.

6. Place latkes on oiled baking sheet, brushing tops with oil, and bake for 35-40 minutes, or until tops are lightly brown.

Related: 10 Traditional Jewish Comfort Food Recipes to Try This Winter

carrot and zucchini latkes on a parchment lined baking sheet

7. Remove latkes from oven. Flip latkes over and change temperature to broil and return to oven.

8. Broil for 2-3 minutes or until latkes are nice and toasted, sizzling and edges are crispy. (Watch them carefully here. They can burn easily.)

9. Serve hot from the oven with a side of sour cream and chives, or apple sauce.

a closeup of carrot and zucchini latkes

Love this baked latke recipe? Try this chocolate babka recipe next!

a bowl of curry chicken poutine

West Indian Curry Chicken Poutine is a Must-Try


With the vibrance and spice of a West Indian chicken curry and the comfort of a Canadian classic, this Chicken Curry Poutine features stacks of fresh baked french fries from the Eat With Us Cookbook, a sprinkling of squeaky cheese curds, spicy chicken and a drizzling of curry gravy. It’s a Menu Mashup that really packs a punch.

a bowl of curry chicken poutine

Chicken Curry Poutine

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4

Ingredients
1 ½ lbs french fries (homemade or store-bought)
1 medium onion, chopped
3 green onions, chopped and divided
6 cloves garlic, chopped
2 wiri wiri peppers (or Scotch Bonnet)
1 tsp fresh thyme
1 lb boneless skinless chicken thighs
2 Tbsp curry powder
1 Tbsp garam masala
1 Tbsp geera
¼ cup olive oil
1 Tbsp tomato paste
2 Tbsp flour
2 cups chicken stock
12 oz cheese curds

ingredients for curry chicken poutine

Directions
1. Preheat the oven and cook fries as directed on the package.

2. Make a green seasoning by placing the chopped onion, 2 chopped green onions, garlic, wiri wiri, and thyme in a blender. Add a quarter cup of water and pulse for 5-10 seconds. Transfer to a bowl and set aside.

3. In a medium bowl toss chicken thighs with 2-3 tablespoons of the green seasoning, until coated, then set aside.

Related: West Indian Egg Curry and Roti

chicken thighs marinating in a glass bowl

4. Combine curry powder, garam masala, and geera with the remaining green seasoning.

5. Heat a deep skillet or Dutch oven on medium-high. Add oil and once it begins to smoke, carefully add the green seasoning. Cook for 5 minutes, stirring constantly, until deep brown and fragrant. Add a splash of water if the spices begin to stick to the bottom of the pan.

west indian curry being whisked in a pot

6. Arrange the chicken in the pan and cook for 5 minutes, adding a splash of water as necessary so the spices don’t burn on the bottom of the pan. Flip the chicken, cover the pan and cook and additional 5 minutes, or until the chicken is cooked through.

Related: Karaage Chicken and Green Onion Waffles

west indian chicken curry in a pot

7. Transfer the chicken to a bowl to rest then add the tomato paste to the pan. Cook for 2 minutes stirring constantly, then stir in flour, and cook for another 2-3 minutes. Pour in the chicken stock and whisk until smooth. Bring to a boil, then reduce heat and simmer until it reaches a gravy consistency, about 5 minutes.

8. For assembly, arrange a portion of fries in a shallow bowl and sprinkle with cheese curds.

french fries in a bowl surrounded by ingredients for curry chicken poutine

9. Chop the chicken and arrange on the curds then smother with the curry gravy. Sprinkle with remaining green onions.

a bowl of curry chicken poutine

Love this curry chicken poutine? Try these bulgogi cabbage rolls next!

taiwanese beef noodle soup in a patterned bowl

This Taiwanese Beef Noodle Soup is Brothy, Slurpy Perfection

Chewy noodles and tender beef in a rich and earthy broth. Need I say more? Taiwanese Beef Noodle Soup is as iconic a Taiwanese dish as they come. Everyone loves it and everyone also makes it a little differently. This one is adapted from a hand-written recipe in a yellowing spiral notebook entitled ‘Silvia’s Cook Book’ in charming block letters by my childhood bestie who used to tail her mom in the kitchen, taking notes while she made her favourite dishes from their homeland. Doubanjiang (豆瓣醬) is a Chinese fermented soy and broad bean paste that is quintessential to this dish and worthy of seeking out at a Chinese supermarket or online to make this dish. I’ve listed pickled mustard greens as an optional garnish but beef noodle soup connoisseurs consider it a must-have!

taiwanese beef noodle soup in a patterned bowl

Taiwanese Beef Noodle Soup

Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 50 minutes
Servings: 4

Ingredients
For blanching the beef:
3 lbs beef shank, chuck or brisket, excess fat trimmed and cut into 1½-inch cubes
3 slices fresh ginger
10 cups water

For the soup:
2 star anise
2 bay leaves
1 tsp coriander seeds
1 Cassia cinnamon stick (can substitute Ceylon cinnamon stick)
2 large tomatoes, cut into 8 wedges
1 white onion, cut into 1-inch pieces
6 garlic cloves, peeled and crushed
3 slices fresh ginger
6 scallions, whites cut into 2-inch pieces and green parts thinly sliced and reserved for serving
2 dried chilis (or to taste)
Salt, to taste
1 Tbsp Doubanjiang (Chinese spicy bean paste)
1 Tbsp tomato paste
1 Tbsp yellow rock sugar or 1 Tbsp dark brown sugar
½ cup Shaoxing wine or ½ cup Taiwanese clear cooking rice wine (which yields a lighter coloured broth)
¼ cup soy sauce
3 Tbsp dark soy sauce, plus more to taste
5-6 cups water, or enough to cover everything in the pot by 1 inch
Neutral oil

To serve:
4 portions of Chinese wheat noodles, cooked al dente according to package directions
1 lb bok choy, cleaned and stems trimmed, blanched 3-4 minutes along with the noodles
Green parts of scallions reserved from above
Chinese chili oil, to taste (optional)
Chinese pickled mustard greens, finely chopped (optional)

Directions
1. In a large pot, place beef cubes, ginger slices and 10 cups of cold water. Bring to a rolling boil. Let boil for 5 minutes or until all the scum floats to the top. Pour everything into a colander set inside the sink. Give the beef a quick rinse. Drain well.

Note: Rather than browning the meat, Chinese cooks often braise using this method. Start by briefly blanching the meat to rid impurities so the resulting broth is clean and clear. You won’t lose flavour from the beef, but you will find it satisfying to pour all of that scum down the drain and far away from your bowl of noodles!

beef and ginger in a boiling pot of water

2. Lay out a 5-inch square piece of cheesecloth for the spice sachet. Set a medium pot over medium heat. Toast the star anise, bay leaves, coriander seeds and cinnamon stick in the dry pot briefly until fragrant and darkened slightly, ensuring they don’t burn. Set bay leaves and cinnamon stick aside. Scoop star anise and coriander seeds onto cheesecloth and tie up with twine.

Related: The Best Ways to Shop, Prepare and Cook Chinese Greens

star anise, bay leaves, coriander seeds and cinnamon stick being toasted in a dry pot

3. Increase heat to medium-high and drizzle with 2 tablespoons of oil. Add tomatoes, onion, garlic, ginger and white parts of scallion, dried chili peppers and sauté. Season with salt and continue to sauté for 3 minutes or until tomatoes and onions are slightly softened.

tomatoes, onion, garlic, ginger and white parts of scallion being sauteed in a pot

4. Add doubanjiang, tomato paste and sugar. Add the drained beef. Stir well and continue cooking a couple of minutes.

Related: Restaurant-Worthy Chinese Scallion Pancakes You Can Make at Home

ingredients for taiwanese beef noodle soup in a pot

5. Add the spice sachet, reserved bay leaves, cinnamon stick and all remaining ingredients: Shaoxing wine, soy sauce, dark soy sauce and water. Bring to a boil. Taste and season with salt as needed. Reduce to a simmer. Skim and discard the scum. Cover, ensuring liquid is at a gentle simmer rather than a vigorous boil. Cook for 2 hours or until beef is tender.

taiwanese beef noodle soup simmering in a pot

6. Taste again and adjust seasoning with more salt and/or dark soy sauce to taste.

7. Place noodles and bok choy into serving bowls. Ladle beef and broth over top. Serve immediately with reserved scallions, chili oil and/or pickled mustard greens.

Love this Taiwanese beef noodle soup recipe? Try these Chinese Coconut Buns next!

12 Canadian TikTok Food Accounts You Need to Follow 

If you’re anything like us, time seems to fly by when you’re scrolling on TikTok. As one of the best places on the internet to binge-watch short-form videos, foodies from all over the world turn to TikTok for recipe inspiration, cooking tips and tricks, and restaurant recommendations. From whipped coffee to  baked feta pasta or your new favourite homemade chips, TikTok is home to an incredible global foodie community that’s always sure to entertain and inspire. Check out these Canadian TikTok accounts you should be following. 

@insta.noodls

This account is a must-follow for noodle aficionados. Whether you want to look for new ways to upgrade instant ramen or can’t get enough of this affordable pantry staple on its own, followers are always sure to learn something new. The “Mr.Noodles” of TikTok is based in the Toronto area and has garnered almost 13 million likes on his content so far. One of his most popular videos to date is his recipe tutorial on making creamy cheese ramen.  Follow @insta.noodls.

@insta.noodls

Reply to @pasteltiefling I boiled it this time #ramen #cooking #foodtiktok #foryoupage

♬ original sound – junna ฅ^•ﻌ•^ฅ

@nutrientmatters

Sara is a Canadian TikTok creator who specializes in creating healthy and balanced recipes. Her content is all about adding more nutrients to average meals, but what sets Sara apart is her ability to make healthy homemade cooking so approachable. And with viral recipe videos like crispy potatoes, panko chicken with peanut sauce and cheesecake bites, you won’t be able to resist incorporating her approachable dishes into your weekly meal plan. Follow @nutrientmatters.   

@nutrientmatters

The way I could eat this everyday for the rest of my life 🤤

♬ Skate – Trees and Lucy

Related: Use Leftover Potatoes to Make This Internet-Famous Crispy Potatoes Recipe

@everything_delish

Just like her name suggests, everything Jamie makes looks delicious. Jamie’s super-simple recipes will inspire chefs of all skill levels to head into the kitchen ASAP. From Caprese sandwiches to cauliflower nachos, you’ll be sure to find a new dish you’ll love. Follow @everything_delish

 

@everything_delish

MOZZARELLA & CREAMY MUSHROOM CROSTINI made with Tre Stelle Cheese! *ad #holidayrecipe #crostini

♬ Wings – BLVKSHP

@sonia.saltnpepperhere

We can’t get enough of mouthwatering recipe content with an aesthetically pleasing feel, which is one of the many reasons why we follow @sonia.saltnpepperhere. Sonia also happens to be a Food Network Canada recipe developer and is best known for creating fan-favourite recipes that the whole family will enjoy.  Follow @sonia.saltnpepperhere and sure to try her sweet corn mochi cake and crispy ‘Vietnamese pizza’. 

@sonia.saltnpepperhere

SWEET CORN MOCHI CAKE 🌽 #mochicake #buttermochi #foodie #imobsessed #iykyk #foryou #homebaking #dessert #baking #corn

♬ Smiling All Day Long – Upbeat Happy Music

@edenthefoodie

As the founder of Black Foodie, a site dedicated to highlighting Black restaurants and recipes, it’s no surprise that Eden’s TikTok features her collection of mouthwatering dishes. From epic homemade meals to bucket-list-worthy restaurant entrees, you’ll certainly leave Eden’s page feeling hungry.  Additionally, Eden is also a Food Network Canada contributor. Her healthy Ethiopian vegan potato stew is the perfect fall comfort food. Follow @edenthefoodie.

Related: This Easy Ethiopian Mushroom Stir-Fry Will Be Your New Fave Weeknight Meal

@edenthefoodie

Banana fritters 🇯🇲😋#blackfoodie #jamaicanfood #bananafritters

♬ COOL AS THE BREEZE/FRIDAY – Chronixx

 

@sopheats

Vancouver is a city known for its unique culinary scene. As a passionate Vancouver foodie, Sopheats makes viral videos of some of the city’s most amazing places to eat, from a local noteworthy boba and cake mashup to underrated Korean BBQ and hot pot restaurants. Follow @sopheats

@sopheats

ARE YOU GONNA TRY IT??✨ #cake#boba#bubbletea#vancouverfood#vancouverfoodie#vancouverbc#dessert#bubbleteasquad#cakes

♬ Hawaiian Roller Coaster Ride (From “Lilo & Stitch”) – Karaoke Version – Urock Karaoke

@w2sixpackchef

If you have ever experienced the tingles that run through the back of your head and spine when hearing something particularly soothing, ASMR videos are all about recreating that funny albeit relaxing feeling. In addition to sharing healthy recipes, Wallace makes TikTok videos specializing in cooking ASMR with viral videos of chopping a block of chocolate and rolling crispy leaves of lettuce. Follow @w2sixpackchef

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

@w2sixpackchef

Reply to @lilchef111 #tiktokcooks #tiktokchef #foodtiktok #foodchallenge #knife #oddlysatisfying #chef #cooking #satisfying #react #reaction #asmr #fy

♬ original sound – Wallace W

@tiffycooks 

Tiffany’s TikTok account shines a spotlight on easy and approachable authentic Asian recipes. With multiple viral videos with millions of likes, some of our favourite videos include her honey walnut shrimp, orange chicken, and Din Tai Fun egg fried rice recipes. Follow @tiffycooks

@tiffycooks

The famous Din tai Fun Egg Fried Rice #friedrice #egg #dintaifung

♬ original sound – TIFFY COOKS 🥟

@sydneymelhoff

Chances are you already know (and love) Sydney’s work. As the creator of pancake cereal, one of the biggest viral TikTok food trends of 2020, Sydney is one of the leading mini-scale food content creators that looks (almost) too good to eat. Follow @sydneymelhoff. 

Related: Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta

@sydneymelhoff

Cookies & Cream Pancake Cereal🥞🍫Recipe in comments! Duet the video so I can see your creations! #pancakes #cereal #breakfast #minitutorials #oreo

♬ DEZ2FLY THE CHOSEN ONE – @Dez2fly

@foodtoronto_ 

As one of the most multicultural cities in the world, the sheer amount of options in Toronto’s diverse food scene can feel quite overwhelming. With a mission to try food from all over the world in one city, this account will keep you in the loop of the city’s must-visit restaurants and eateries.  Looking for more Toronto food recommendations? If you’re a fan of Italian cuisine, be sure to visit Viaggio in Toronto’s Little Portugal neighbourhood.  Follow @foodtoronto_. 

@foodtoronto_

Egyptian street food in Toronto #toronto #foodie #food #foodtiktok #foodtiktokfood #egyptian #arab #halal #yum #viral #foodlover #fyp #foryoupage #ff

♬ Sunny Day – Ted Fresco

 

@MorgannBook

If you’ve ever celebrated a birthday with a Dairy Queen cake, you’re going to love Morgann’s TikTok account. The Ontario teen films herself making cakes and other Dairy Queen treats at her parent’s Ancaster-based franchise, giving her 2.8 million followers a behind-the-scenes look into one of everyone’s favourite dessert brands.  Follow @morgannbook

@morgannbook

new favourite cake I’ve done?! Happy birthday Olivia ❤️ #dq #dairyqueen #icecreamcake #icingonthecake #sweets #dessert

♬ More Than Friends – Aidan Bissett

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

@foodnetworkca 

Yes, we’re on TikTok! Be sure to follow us for even more delectable recipes; food hauls, restaurant reviews, clever cooking hacks you wish you knew sooner, and so much more.  Follow @foodnetworkca

@foodnetworkca

Imagine a pb cookie but spongy like a cake!! The verdict: just make cookies 😌 #peanutbutteraddict #peanutbuttermugcake #cakerecipe #mugcakerecipe

♬ original sound – Food Network Canada

Ottolenghi’s Sweet Potato Shakshuka with Sriracha Butter and Pickled Onions

A far cry from a classic shakshuka, yes, but we’ve found that sweet potatoes provide just the right amount of moisture and heft to serve as a base for these eggs. Serve this vibrant dish as a weekend brunch; it sure looks the part.

Make this recipe your own by using any kind of oozy melty cheese and any spice you like for the base. Plus, you can experiment with other hot sauces, such as Tabasco or harissa.

Tip: Save time by cooking the sweet taters in the microwave instead.

sweet potato shakshuka in a skillet

Sweet Potato Shakshuka with Sriracha Butter and Pickled Onions

Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes
Serves 4

Ingredients
1 kg sweet potatoes, skin on and scrubbed clean
1 small red onion, thinly sliced into rounds
2 Tbsp lemon juice
3 Tbsp olive oil
1 ⅓ cups coarsely grated mature cheddar
3 garlic cloves, minced
1 tsp cumin seeds, roughly crushed with a mortar and pestle
8 large eggs
2 Tbsp unsalted butter
2 ¼ tsp sriracha
2 Tbsp cilantro leaves, with some stem attached
Salt and black pepper

Directions
1. Preheat the oven to 425°F. Poke the sweet potatoes all over with a fork (about 8–10 times) and place them on a medium, parchment-lined baking sheet. Bake for 45–50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 400°F.

2. Meanwhile, in a small bowl, mix together the red onion, 1 tablespoon of lemon juice, and a pinch of salt and set aside to pickle.

Related: How to Make the Perfect Egg-in-a-Hole

3. Remove the cooked potato skins and tear them into roughly 1 ½ -inch pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking sheet and toss with 1 tablespoon of oil, ¼ teaspoon of salt, and a good grind of pepper. Bake for 8 minutes, or until nicely colored and starting to crisp up. Set aside to cool and crisp up further.

sweet potato skins on a baking sheet

4. Use a fork to mash the potato flesh until smooth, then add the cheddar, garlic, cumin, another 1 tablespoon of oil, the remaining 1 tablespoon of lemon juice, 1 teaspoon of salt, and a generous grind of pepper, and mix to combine.

5. Put the remaining 1 tablespoon of oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place on medium-high heat and let cook for about 7 minutes, for the bottom to start to colour. Turn the heat down to medium and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid, and cook for 4–5 minutes, rotating the pan, or until the whites are set and the yolks are still runny.

6. While the eggs are cooking, put the butter and sriracha into a small saucepan on medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble—you don’t want it to split.

Related: Try This Japanese-Inspired Rolled Hot Dog Omelette

7. When ready, spoon the sriracha butter all over the eggs, then top with a good handful of the crispy potato skins, half the pickled onion, and all the cilantro leaves. Serve right away, with the rest of the potato skins and pickled onion to eat alongside.

Ottolenghi Test Kitchen Shelf Love Cookbook coverExcerpted from Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi and Noor Murad. Copyright © 2021 Yotam Ottolenghi and Noor Murad. Photography by Elena Heatherwick. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ottolenghi Test Kitchen: Shelf Love, Amazon, $38

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.

Love this sweet potato shakshuka recipe? Try this West Indian egg curry recipe next!

Cookies stacked on a plate

Here is Anna Olson’s New Favourite Chocolate Chip Cookie Recipe (And Why You Need To Try It!)

This is my new favourite chocolate chip cookie recipe…seriously! (And you know that I take chocolate chip cookies very seriously.)  That little addition of caramel sauce and the touch of oats gives these cookies a crispier outside and chewier centre that I’ve been searching for.

Related: Decadent Chocolate Desserts

 


Salted Caramel Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2 dozen cookies

Ingredients:

¾ cup unsalted butter
1 cup packed light brown sugar
¼ cup granulated sugar
2 Tbsp caramel sauce or dulce de leche
1  large egg, at room temperature
1 tsp vanilla extract
1 ½  cups  all-purpose flour
¼ cup regular rolled oats
1 Tbsp cornstarch
½ tsp baking soda
½ tsp flaked sea salt, plus extra for sprinkling
1 cup semisweet chocolate chips
½ cup salted caramel chips**

Related: Easy Make-Ahead Cookies For The Holidays

Directions:

1. Preheat the oven to 375°F and line 2 baking trays with parchment paper.

2. Melt the butter in a saucepan over medium heat until the foaming subsides and you see brown bits form at the bottom, 3 to 4 minutes.  Measure the brown and granulated sugars into a large mixing bowl and pour the butter (including the brown bits) and whisk to combine.  Whisk in the caramel sauce (or dulce de leche). The mixture may not look smooth, but it will once the dry ingredients are added.

3. Switch to a spatula and stir in the egg and vanilla.  Stir in the flour, oats, cornstarch, baking soda and ½ tsp salt until well-combined and then stir in the chocolate and salted caramel chips. Scoop the cookies onto the baking trays, leaving 2-inches) between them.  Flatten them with your palm and sprinkle lightly with sea salt. Bake for 8 to 10 minutes and give the trays a good smack on the oven door or counter before setting them on racks to cool. The cookies will keep up to 4 days in an airtight container.

**If not available, you can replace the salted caramel chips with regular chips or another flavour.

Related: Great Canadian Cookies and Bars

Tune into Anna’s Occasions to see new episodes. Watch 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.

Host Chef Bobby Flay is laser-focused during the round two cookoff as the audience looks on in awe on Food Network's Beat Bobby Flay, Season 4.

What Beats Bobby Flay? 5 Dishes That Cost Him The Win

It’s a pivotal moment in each episode of Beat Bobby Flay. The chef, having bested their rival in the preliminary round, faces Bobby and declares the dish that they’ve decided will bring him down. There’s a lot of strategy involved in that one moment; the dish has to be innovative enough to impress the judges but not stray too far from tradition (a classic rookie mistake). In addition, there’s the calculation to make of what or what doesn’t fall within Bobby’s considerable wheelhouse.

Host Chef Bobby Flay is laser-focused during the round two cookoff as the audience looks on in awe on Food Network's Beat Bobby Flay, Season 4.

What many competitors forget about Bobby Flay is that he has French Culinary Institute credentials, which means he’s got a grounding in the classics. Although he’s made his bones through the Southwestern flavours that have defined most of his career, Bobby can cook in a variety of styles and if he hasn’t made something before, he can reverse engineer a recipe with the best of them.

Chef Bobby Flay races to prepare a Catfish Po' Boy in Round 2 , as seen on Food Networks Beat Bobby Flay, Season 4.

What, then, have aspiring hopefuls brought to the Flay arena to challenge this master in his own domain? Throughout a whopping 28 seasons, veterans with kitchen chops and newly-minted beginners have hoped to beat Bobby at his own game with their own specialty dishes. Savvy competitors generally follow one of two strategies: whipping out a highly regional secret or adapting a technique-heavy recipe to the time specifications of the competition. The following are some of the dishes that have taken Bobby Flay out on his own grounds, and some recipes in case you want to compete in the privacy of your own kitchen.

Tacos

Challenging Chef Johnny Zone races to prepare fish tacos in Round 2. Hehas chosen Fish Tacos as the dish they will both prepare challenging Bobby in his wheelhouse , as seen on Food Networks Beat Bobby Flay, Season 4.

Some challengers go gunning for Bobby’s specialties, wanting to prove they can top a famous chef for bragging rights (and probably some advertising advantages). It’s no surprise, then, that contestants have taken on Bobby in tacos on four separate occasions what’s a bit of a mystery is that three out of the four went home victorious (Bobby won the shrimp taco challenge handily).

Chef Johnny Zone's Fried Fish Tacos prepared in Round 2, as seen on Food Networks Beat Bobby Flay, Season 4.

Whether the fillings were meat, fried fish or marinated fish, Bobby lost on three occasions to chefs Brian Tsao, Johnny Zone and Andrew Bent, respectively.

Try it yourself with this Canadian fish tacos recipe

Soufflé

Host Bobby Flay with contender Lauren Brown, as seen on Food Networks Beat Bobby Flay, Season 13.

It’s become de rigueur for chefs on cooking competitions to proclaim that they aren’t bakers in order to set expectations for their poor pastry skills. On this show, however, the guests often aim right for Bobby’s weak spot in baking, and a standard soufflé turned out to be his double downfall. Soufflés are often avoided in competition due to the need to keep all fat away from the egg whites (difficult in an open kitchen with contestants and ingredients whirling around) and the split-second timing required lest it sink from glorious puffiness to deflated sadness.

Contender Lauren Brown's Lobster Souffl?, as seen on Food Networks Beat Bobby Flay, Season 13.

Bobby lost the battle for both savoury and sweet soufflés to chefs Lauren Brown and Olivier Palazzo, both of whom whipped up a win.

Try it yourself with this  chocolate soufflé recipe

Empanadas

Contestant Aaron Rivera races to finish his beef empanada dish, as seen on Food Network's Beat Bobby Flay, Season 8.

Another dish that varies widely by region of origin (they can come from countries from the Philippines to Argentina), empanadas were also a source of consternation for Bobby. He’s lost three times here as well, as different chefs went home with the victory in their pocket.

Beef empanadas were especially challenging, causing him to lose to chefs Rosana Rivera and Aaron Rivera (no relation). Bobby’s lack of prowess with making the rich, fat-based pastry an integral part of a successful empanada ultimately led him to lose.

Contestant Aaron Rivera's beef empanada dish, as seen on Food Network's Beat Bobby Flay, Season 8.

Try it yourself with this Argentinian beef empanadas recipe

Napoleon

Co-Host Rowan Blanchard looks on as Contender Francois Payard makes his napoleon in Round 2 on Food Network's Beat Bobby Flay, Season 10.

When it comes to the world of baking, François Payard is a fearsome competitor. The pastry chef has worked at the Parisian temple of gastronomy, La Tour D’Argent, as well as New York’s  Le Bernadin and Restaurant Daniel. Small wonder that his Napoleon conquered Bobby’s attempt at the complex, multi-levelled puff pastry and custard/almond paste creation.

Contender Francois Payard's finished dish of chocolate napoleon with chocolate chantilly and praline puffed rice in Round 2 on Food Network's Beat Bobby Flay, Season 10.

François’ secret weapon a praline puffed rice added extra crunch and texture in contrast to the softness of the creamy filling and the flaky puff pastry and got him the win.

Try it yourself with this chocolate napoleon recipe

Gnocchi

Contender Ivana Raca races to finish her gnocchi with cream sauce dish, as seen on Beat Bobby Flay, Season 17.

Pasta has long been a nemesis for Bobby (he once got a knife stuck in a pasta roller, much to judge Sunny Anderson’s glee), and it turns out that gnocchi is no different. He lost two gnocchi battles (and won a third version where he turned to potato gnocchi instead) to Kristine Kittrell and Toronto’s own Ivana Raca.

Ivana has cooked around the world, and worked for Top Chef Canada judge Mark McEwan before becoming a partner at Ufficio and owner of Resto Boemo. She beat Bobby with her truffle gnocchi (which she promptly advertised on Facebook as “The Boho Truffle Gnoc — The Gnocchi that Beat Bobby Flay”).

Contender Ivana Raca's gnocchi with cream sauce dish, as seen on Beat Bobby Flay, Season 17.

Try it yourself with this ricotta gnocchi recipe

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White Russian and Eggnog Cocktail

Kickstart the Holidays With This Easy White Russian and Eggnog Cocktail

Putting a holiday twist on the classic White Russian cocktail, this decadent and surprisingly easy to make cocktail is a star at any occasion. Given that this That’s the Spirit cocktail uses only three ingredients, I highly recommend using good quality vodka and eggnog as we’re aiming for decadence. Equally appropriate before or after dinner, this creamy festive cocktail is one you’ll be making again and again. Cheers!

Related: Travel Back in ‘Thyme’ With This Seasonal Twist on a Classic Aperol Spritz

White Russian with Eggnog Cocktail

White Russian and Eggnog Cocktail

Prep: 5 minutes
Total Time: 5 minutes
Serves: 1

White Russian Cocktail with Eggnog Mise en Place

Ingredients:
2 oz Vodka
1 oz Kahlúa
Splash of Eggnog

White Russian Eggnog

Directions:
1. Fill a rocks glass with ice.

White Russian with eggnog

2. Pour vodka and Kahlúa into the glass.
3. Using the back of a bar spoon, pour eggnog on top and serve.

Sesame Soba Noodles with Kale and Edamame

Super Easy Sesame Soba Noodles with Kale and Edamame

Soba noodles are quick to cook and they work well at room temperature, making them a natural choice for a quick or make-ahead vegan lunch. You could even whip up this dish before leaving the house, as it comes together in one pot in under 10 minutes. Although it includes only a few ingredients, it is very flavourful— soy sauce and sesame oil bring so much to the table.

Sesame Soba Noodles with Kale and Edamame

Sesame Soba Noodles with Kale and Edamame

Ingredients
6 oz soba noodles
1 cup frozen shelled edamame
¼ cup soy sauce
1 ½ Tbsp sesame oil
1 tsp Sriracha or other chili-garlic hot sauce (optional)
2 cups finely chopped kale

Directions
1. Boil the noodles and edamame together until both are tender, 3 to 4 minutes (double check your packages to make sure this is the correct cooking time, as there may be some variation). Drain and rinse under warm water to prevent clumping.

2. Toss the cooked noodles and edamame with soy sauce, sesame oil, hot sauce (if using), and kale. Taste and adjust the flavours.

3. Refrigerate any leftovers for up to 2 to 3 days.

The Vedan Family Cookbook by Anna Pippus coverExcerpted from The Vegan Family Cookbook by Anna Pippus. Copyright © 2021 Anna Pippus. Photography © 2021 Anna Pippus. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

The Vegan Family Cookbook, Amazon, $30

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Love this soba noodle recipe? See our guide to alternative pasta for more noodle options.

gluten-free sweet potato, beet and apple galette on parchment paper

A Rustic (and Gluten-Free!) Sweet Potato, Apple and Beet Galette

In blustery cold weather we tend to crave heartier, carbier dishes and this gluten-free sweet potato galette fits the bill. If you’ve never made a galette it’s like a you-can’t-get-it-wrong pie. The crust is forgiving and welcoming to bumps, cracks and craggy bits. This crust has that grounding, dense carby taste, but is actually gluten-free and grainless. We’ve swapped traditional flour for a combination of almond flour and tapioca starch. When baked, almond flour becomes crisp, golden and subtly sweet, while tapioca starch makes the dough more flexible and elastic. The filling combines seasonal sweet potato, apple and beet so you get both sweet and savoury hints. If you eat dairy, the addition of goat or feta cheese crumbled on top is delightful.

gluten-free sweet potato, beet and apple galette on parchment paper

Gluten-Free Sweet Potato, Apple and Beet Galette

Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 65-70 minutes
Servings: 6-8

Ingredients
Crust:
1 ½ cups almond flour
½ cup tapioca starch
¼ tsp sea salt
¼ cup cold butter, sliced into cubes
1 egg

Filling:
1 beet
1 apple
1 small sweet potato
2 Tbsp extra virgin olive oil
½ tsp sea salt
1 tsp fresh thyme leaves
6-8 fresh sage leaves
1 lemon, zested
Goat cheese or feta, to taste (optional)

ingredients for Gluten-Free Sweet Potato, Apple and Beet Galette

Directions
1. Set up your food processor with the “S” blade. Pulse the almond flour, tapioca starch, sea salt and butter cubes until a crumbly mixture forms.

Related: This Heirloom Tomato Galette is a Show-Stopper

ingredients for gluten-free galette pastry in a food processor

2. Then, add the egg and pulse again until it becomes a sticky dough. Use your hands to form it into a ball, cover it with a towel and place in the fridge for 10-15 minutes.

3. Meanwhile, prepare the beet, apple and sweet potato. Slice into thin circles or semi-circles depending on the shape of the produce. You can use a mandolin or a sharp knife. Keep the beets in a separate bowl if you don’t want your sweet potato or apple to turn purple.

4. Now, preheat the oven to 350 F.

5. Season the produce with oil, sea salt, thyme and sage and set aside.

6. Take the dough ball out of the fridge, place it between two pieces of parchment paper and roll it out using a rolling pin until it is ⅛ of an inch thick.

7. Lift the bottom parchment paper and place it on a baking sheet.

8. Layer the veggies and fruit in the center of the dough, leaving about 2-inches on the outside. If you’re using dairy, crumble goat cheese or feta on top.

a Gluten-Free Sweet Potato, Apple and Beet Galette in progress

9. Carefully fold the edges of the dough toward the center and use your fingers to pinch the areas of the dough where it’s needed.

Related: You Won’t Believe These Fudgy Sweet Potato Brownies Are Totally Gluten-Free

an unbaked Gluten-Free Sweet Potato, Apple and Beet Galette

10. Place the baking sheet in the oven and bake for 35-40 minutes.

a Gluten-Free Sweet Potato, Apple and Beet Galette

Love this gluten-free galette? See our best Gluten-Free Dessert Recipes That Are Seriously Delicious.