Main Course Recipe

Recipe: Campagnolo chef Craig Harding’s incomparable spaghetti all’amatriciana

Recipe: Bar Isabel chef Grant van Gameren’s grilled steak with shishito peppers

Recipe: how to make La Carnita’s buttery, queso-topped Mexican corn

Recipe: Côte de Boeuf’s decadent duck confit (it’s worth the two-day preparation process)

Recipe: how to make the creamy, chili-spiked laksa soup from Hawker Bar on Ossington

Recipe: how to make perfect pan-roasted halibut like the Harbord Room’s Cory Vitiello

Recipe: how to make Buca chef Rob Gentile’s buffalo ricotta-stuffed cannelloni

Recipe: how to make the beefy, gooey, ridiculously indulgent patty melt from Rose and Sons diner

Recipe: how to make the authentic Spanish paella from King West’s Patria

Recipe: how to make Rock Lobster’s gooey, overstuffed lobster roll

Recipe: Oxley chef Andrew Carter reveals how to make his unforgettably aromatic lamb curry

Recipe: The Gabardine’s creamy, coma-inducing macaroni and cheese

Recipe: the traditional (and patriotic) tourtière from Woodlot’s David Haman

Recipe: A-OK Foods may be closing, but the deliciously addictive bulgogi torta lives on

Recipe: seared trout and smashed taters from seafood restaurant Starfish