Maple Lemon Grilled Salmon

They say salmon makes you smarter—you’ll definitely feel smarter when you grill up a delicious dinner and prep two more meals at the same time! This one is so easy, and fancy enough for company, that you might even want to host a party just to have the excuse to serve it (and have leftovers). Grilling on foil is the easiest way to get a large fish on and off the grill and avoid flare-ups, especially with this sweet marinade. As well, the skin sticks to the foil, letting you slide a spatula between the skin and the fish to lift the fish off with ease. Substitute steelhead trout if you like, using two sides of trout in place of the salmon, or sub 2 smaller sides of salmon if you can’t find a large one.



  • 3 lemons
  • ⅓ cup (80 mL) pure maple syrup
  • Freshly ground pepper
  • 1 large side of salmon, about 3 lbs (1.36 kg), skin on (see TIP)
  • Canola oil
  • Salt


  1. Finely grate the zest from 1 lemon into a large shallow dish. Squeeze juice from half of that lemon, about 2 tbsp (30 mL), and add to the dish. Reserve remaining lemon half.
  2. Add maple syrup to lemon mixture and season with pepper. Stir well to combine.
  3. Rinse fish in cool water and pat dry with paper towel. Place in syrup mixture with the flesh-side down, swishing to coat evenly. Cover and refrigerate for at least 1 hour or for up to 1 day, swishing to redistribute marinade periodically if possible.
  4. Preheat barbecue grill to medium-high, about 400°F (200°C).
  5. Cut remaining 2 whole lemons into quarters lengthwise, and cut remaining lemon half in half. Brush lemons with oil and season lightly with salt.
  6. Place a large sheet of foil on a baking sheet and place salmon on the foil with the skin-side down. Reserve marinade in dish. Season salmon with salt.
  7. Grill lemons, turning lemon to brown all sides, for 2 to 3 minutes per side. Set aside.
  8. Lift foil with salmon from the baking sheet onto the grill and drizzle generously with some of reserved marinade (discard the rest of the marinade). Using the tip of a knife, poke several small holes in the foil around the salmon to allow juices to run out. Cover with lid and grill salmon for about 10 minutes per inch (2.5 cm) of thickness, or until slightly pink in the thickest part, or to desired doneness.
  9. Reserve about one-third of the cooked salmon and 4 of the grilled lemon wedges for Salmon and Asparagus Fusilli (recipe below) and one-third of the salmon for Fish Tacos with Pineapple Slaw (recipe below) or the Quick Ideas (see below).
  10. Serve remaining hot salmon with grilled lemon wedges to squeeze overtop.
  11. Let leftovers cool, then refrigerate in an airtight container for up to 3 days.


Bistecca Fiorentina

This traditional steak dish of Florence is world renowned. The best bistecca comes from the Chianina herd of cattle, bred in Italy for their rich flavour and relative leaness. There are some cattle farmers in the U.S. who are raising this particular kind. The steak has a lot of character with layers of flavour and a slightly buttery texture. Because the steak is so good it needs few additions to it. The closest we can buy here is Angus although some of the grassfed breeds have a similar flavour. The steak is always the porterhouse cut and usually serves2 or more people. See Serving Suggestions following recipe.



  • 2 tbsp (30 mL) olive oil
  • 2 lbs (1 kg) porterhouse steak, 2 inches (5 cm) thick
  • Kosher salt and freshly ground pepper


  • 1 tbsp (15 mL) olive oil (optional)
  • Maldon or other finishing salt


  1. Preheat grill to high.
  2. Brush oil on the steak and season with salt and pepper. Grill about 7 to 8 minutes a side for rare, turning once.
  3. Let sit for 10 minutes. Carve off both the fillet and the sirloin. Slice both the fillet and the sirloin into ½ inch (1 cm) slices. Drizzle a little olive oil on steak and season with extra Maldon salt.


  • Serve with lemon quarters
  • Drizzle with a drop of balsamic vinegar
  • Finely chop garlic and parsley and sprinkle on steak
  • Serve with an arugula salad on the plate

Serves 2 to 3


Chicken Noodle Soup

  • carrots, peeled and cut into rounds
  • 2 branches celery, sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) lemon juice
  • 7 cups (1.75 litres) chicken broth
  • 1 1/2 cups (375 mL) wide egg noodles
  • 2 cups (500 mL) diced cooked chicken
  • 1/4 cup (60 mL) chopped flat-leaf parsley
  • Salt and pepper

In a large saucepan over medium heat, soften the vegetables in the butter. Season with salt and pepper. Deglaze with the lemon juice and add the broth. Bring to a boil, reduce the heat and simmer gently until the vegetables are al dente, about 10 minutes. Add the noodles and simmer until tender, about 5 minutes. Add the chicken and parsley. When the chicken is heated through, adjust the seasoning and serve.

Makes 4 to 6 servings.

Cajun Gumbo With Chicken and Andouille Sausage Recipe

  • YIELD: Serves about 10
  • ACTIVE TIME: 3 hours
  • TOTAL TIME: 5 hours


  • 1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided = 125 mL
  • 6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total) = 3
  • Kosher salt
  • 1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick = 4 links
  • 1 cup all-purpose flour (4 1/2 ounces; 130g) = 125 mL
  • 2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice = 1
  • 2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice = 1
  • 4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice = 2
  • 8 medium cloves garlic, minced = 4
  • 1/4 teaspoon cayenne pepper = 1/8 teaspoon
  • Freshly ground black pepper
  • 1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken broth = 750 mL
  • 2 dried bay leaves = 1
  • 2 large sprigs fresh thyme = 1
  • 1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional; see note) = 1/2 pound
  • 1/2 teaspoon filé powder, plus more as needed for serving (optional; see note) = 1/2 teaspoon
  • Warm rice, thinly sliced scallions, and hot sauce, for serving


  1. In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
  2. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside.
  3. Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste. Lower heat to medium-low and cook, stirring and scraping frequently, until roux is a chestnut or chocolate-brown color but not scorched, about 1 hour. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until roux is chestnut or chocolate-brown, about 4 hours, though how long this will take can vary dramatically depending on your oven. You can add the finished oven roux to the pot on the stovetop after removing the sausage, then immediately proceed to the next step of sautéing the aromatics.
  4. Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch.
  5. Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.
  6. Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.
  7. Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season stew with salt. Discard thyme sprigs and bay leaves.
  8. Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice.


Sheet-Pan Gochujang Shrimp and Green Beans

  • YIELD: 4 servings
  • TIME: 10 minutes

Sheet-Pan Gochujang Shrimp and Green Beans

Say hello to your broiler, that super-intense direct heat source in your oven that, like a grill, crisps food fast. (It’s either in the top of your oven or in the pull-out drawer below.) While it heats, toss shrimp and green beans in a fiery sauce of gochujang (a Korean fermented chile paste), soy sauce and honey, then broil for mere minutes. Just five minutes! The shrimp and green beans emerge with blistered outsides and snappy insides, reminiscent of Sichuan dry-fried green beans, while the sauce and the caramelized char make quick work of building deep, addictive flavors. Serve with rice, noodles or lettuce leaves.


  • 2 tablespoons plus 2 teaspoons gochujang
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 1 pound large shrimp, peeled and deveined
  • 1 pound green beans, trimmed


  1. Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip this step.) Heat broiler for at least 5 minutes.
  2. Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.
  3. On a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes so all the food gets exposure under the heat source.)


The Concord

The Manhattan is a classic, it’s been around for 150 years, but lately it’s enjoyed a renaissance.


  • 2 oz Stalk and Barrel whisky
  • ¾ oz Haberdasher sweet vermouth (made in Prince Edward County)
  • 2 dashes Angostura bitters
  • 1 Amarena cherry (for garnish)


  1. Stir all ingredients (except the cherry) together over ice in a mixing glass for 45 seconds.
  2. Strain into a chilled coupe or martini glass.
  3. Add cherry.


Cherry Tomato Caesar Salad

Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer. Here, I inverted the usual proportions of lettuce to tomatoes, favoring the tomatoes. It was the juiciest of Caesars, and pretty, too, dotted with anchovies and curls of Parmesan.

  • YIELD: 4 servings
  • TIME: 20 minutes

Cherry Tomato Caesar Salad


  • 2 garlic cloves, minced
  • ¼ teaspoon fine sea salt
  • 2 teaspoons fresh lemon juice
  • ¾ teaspoon Worcestershire sauce
  • 3 tablespoons extra-virgin olive oil
  • 4 crisp leaves romaine lettuce, thinly sliced
  • ½ pound cherry tomatoes, preferably a mix of colors, halved
  • 4 anchovies packed in oil, coarsely chopped
  • 1 and 1/2 ounces Parmesan, more to taste
  •  Black pepper


  1. In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.
  2. Spread lettuce on a platter and drizzle with dressing. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad. Drizzle dressing over the plate and finish with pepper.


Linguine with Clams

Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Servings: 4 to 6
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes, plus at least 20 minutes to soak the clams


  • Kosher salt
  • 1 pound linguine
  • 6 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped shallots, from 2 shallots
  • 6 cloves garlic, coarsely chopped
  • 1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
  • 1/2 teaspoon red pepper flakes
  • 2 pounds Littleneck clams (40 to 45), scrubbed
  • 1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 3 tablespoons unsalted butter
  • 1 teaspoon lemon zest, from 1 lemon, plus more to taste
  • 1 tablespoon lemon juice, from 1 lemon, plus more to taste


  1. In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
  2. Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
  3. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.



  • The last step was confusing and overwhelming.
  • I used canned clams. I’ll try it again with real ones.

How To Make Dill Pickles

YIELD: Makes 2 pint jars
PREP TIME: 15 minutes
COOK TIME: 5 minutes


  • 1 1/2 pounds Kirby or Persian cucumbers
  • 4 cloves garlic, peeled and smashed
  • 2 teaspoons dill seeds
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 1/2 tablespoons pickling salt or kosher salt


  1. Prepare the jars. If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
  2. Prepare the cucumbers. Wash and dry the cucumbers. Trim away the blossom or stem end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the cucumbers whole, cut them into spears, or slice them into coins, as desired.
  3. Add the spices to the jars. Divide the garlic, dill seed, and red pepper flakes between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes (if using) per jar.
  4. Pack the cucumbers into the jars. Pack the cucumbers into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
  5. Bring the pickling brine to a boil. Place the vinegar, water, and salt in a small saucepan over high heat and bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You may not use all the brine.
  6. Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  7. Tighten the lids. Place the lids over the jars and screw on the rings until tight.
  8. Optional — Process the pickles for longer storage. For longer storage, place the jars in a boiling pot of water to can them. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
  9. Cool and refrigerate. Let the jars cool to room temperature. If you processed the jars, they can be stored unopened at room temperature. If unprocessed, refrigerate the pickles. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
  10. Storing pickles. Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.