Recipes — DINE Magazine
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New and exciting recipes are being created all the time. We discover them–and invite you to taste them with us. Flavours abound from around the world. Cook to impress, and share your thoughts.

Cocoa Nib Crusted Pork Tenderloin

To convey the versatility of their chocolate, Green & Black’s sought Chef Lora Kirk of famed Toronto restaurant, Ruby Watchco. Kirk’s original recipes include Cocoa Nib Crusted Pork Tenderloin with Green & Black’s Organic...

Braised Beef Short Ribs

Who doesn’t look forward to a day off...or at least a day with nothing to worry about and no reason to rush out of the house? Especially with the cooler nights approaching, today is...
risotto with mushroom

Risotto alla Milanese

In Italy, nearly every town has its own signature risotto. In Milan, it is flavored and enriched with saffron, which gives it a golden color. 6 cups chicken stock ½ teaspoons saffron pistils 7 tablespoons butter, cubed,...
Tomatoes, Italy

My Life as a Tomato

Tomatoes love the sun. It’s in our genes. We once grew wild in Peru and Ecuador, in blazing colours varieties and flavours. The Spanish conquistadors came in the 16th century and were knocked out...
Steak and rosemary

The Joy of Steak

I’m watching the guys in their macho pursuit of wrestling with a T-bone at the barbecue, turning it, poking it, having a salt fit. The more things change, the more they stay the same....
Holding fresh oysters

The Oyster

Lying icy-cool-naked in their clear, briny liquor are a half-dozen, topless, living, breathing, marine bivalve mollusks, shivering at a citrusy squirt of lemon – ready to pleasure an oyster lover. Lift one to your...

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