Appetizer Recipe

Recipe: how to make the avocado-cilantro slaw from Ossington snack bar Oddseoul

Recipe: Aria chef Eron Novalski’s hearty farro salad with porcini vinaigrette

Recipe: how to make the tangy rhubarb-raisin relish from Kensington’s Thomas Lavers Cannery

Recipe: how to make Alexandra Feswick’s garlicky sausage minestrone

Recipe: Susur Lee’s butter-roasted scallops with tarragon

Recipe: chili-spiked citrus salad from Porzia’s Basilio Pesce

Recipe: The Grove chef Ben Heaton’s elegant take on scalloped potatoes

Recipe: the ultimate autumnal side dish from Chantecler’s Jonathan Poon

Recipe: Creole corn fritters from the bro-team behind Leslieville Pumps

Recipe: the legendary oysters Rockefeller from Frank’s Kitchen on College

Recipe: Buca chef Rob Gentile’s bittersweet puntarelle salad with crispy fried smelts

Recipe: Sabai Sabai chef Nuit Regular’s beautifully balanced papaya salad

Recipe: spicy ceviche tostadas from Agave y Aguacate chef Francisco Alejandri

Recipe: delicate slow-baked salmon from Canoe’s Anthony Walsh

Recipe: gooey homemade ricotta from Pizzeria Libretto’s Rocco Agostino