Pumpkin makes a good addition to cornbread. This recipe for pumpkin cornbread from the New York Times, which uses one cup of pumpkin puree, is a good place to start. My one additional suggestion ...

“At Tzuco, I aim to share the depth of Mexico’s culinary traditions. This dish, though not on our menu, embodies that spirit.” ...

This Northern Beaches restaurant is plating up 'carnivore' and 'herbivore' degustations At Coya, vegans and meat eaters alike can enjoy the prettily plated six-course feast Written by ...

Season, and set aside until plating. Final plating. 1. Warm the cauliflower purée, add lemon juice, then adjust seasoning. 2. Take Douglas fir sauce, and put about ½ tbs on the plate. 3.

Colour forms the backbone of this plating aesthetic. Saffron for an orange hue or turmeric for yellow, red beets made into a puree or purple cauliflower used for a fuchsia pigment, it all about ...

Autumn leaves. We may still be in the throes of wintry weather, but you can still taste the essence of autumn at Char Steak & Lounge (550 East Ave., Rochester).

When Makoto Ono, executive chef of PiDGiN (350 Carrall Street), starts thinking of how to plate a dish, he uses his year of fine-arts studies at the University of Manitoba to help him visualize a ...