Google / Social Description

Just as the name suggests, this cocktail really is a "good thyme."

Google / Social Description

Don't forget the struggle, don't forget the streets with this delightful drink.

Google / Social Description

The genius of the Oaxaca Old-Fashioned lies in the mixing of tequila and mezcal.

Introduction

Around 2007, Phil Ward of New York’s Death & Co introduced the Oaxaca Old-Fashioned, one of the finest drinks to come out of the modern cocktail movement. It was also a major contributor to making mezcal—once a relatively rare item outside of Mexico—a must-have in bars around the world. The genius of the Oaxaca Old-Fashioned lies in the mixing of tequila and mezcal and then using them in a surprising way to completely reimagine a classic cocktail. Through our own experimentation we’ve found that amplifying that tequila-mezcal combination with some pineapple juice yields an equally surprising and delicious result. With a nod to Phil and the crew at Death & Co, here’s our Oaxaca Caesar.

Google / Social Description

This burger is my Southern-style homage to game-watching nights in front of the TV.

Introduction

This burger is my Southern-style homage to game-watching nights in front of the TV—an epic griddled smash burger with a pimiento cheese sauce to top it off. That’s barbecue chicken, right there!

Google / Social Description

In Jamaica we often cook with stout beer.

Introduction

In Jamaica we often cook with stout beer. So when I was working on the menu for my pop-up restaurant Yawd, I was inspired to do something with stout. It’s bitter but creamy and has notes of chocolate, so why not pair it with ribs?

Google / Social Description

Corn on the cob is up there in my top ten childhood food memories

Introduction

Corn on the cob is up there in my top ten childhood food memories. In Toronto, street festival or not, chaotic city sidewalks are filled with the smell of sweet and buttery corn cobs cooking on the grill. A local summer snack that is impossible to resist, these curly corn ribs are an ode to this specialty. They’re made with a simple marinade of puréed garlic, then quickly fried until they curl like the limbs of an octopus and served with cilantro-heavy zhoug: a common hot herb sauce served in Yemen, similar to chimichurri but with spices familiar to the Middle East.

Google / Social Description

History suggests that cooking green tomatoes was passed on to the Black people of the South by Indigenous Americans from Mexico.

Introduction

History suggests that cooking green tomatoes was passed on to the Black people of the South by Indigenous Americans from Mexico, of which there was a large population in Mississippi.

Green tomatoes share similarities with tomatillos, which are also native to Mexico and commonly used to make sauces and stews. This dish is a great way of demonstrating that not all Southern food needs to be fried. I dry tomato slices between paper towels before grilling, drizzle them with buttermilk dressing, and sprinkle on toasted pepitas—anode to Mexico—for crunch.

Google / Social Description

This ratatouille might look like an intimidating dish, but it’s a simple veggie stew.

Introduction

This ratatouille might look like an intimidating dish, but it’s a simple veggie stew made with colourful tomato, zucchini, eggplant, summer squash, and fragrant herbs baked in a cast-iron skillet or casserole dish until soft and bubbling.

Ratatouille is a classic summer dish originating from Provence, in the South of France. Leave it to the French to make a simple stew so impressive! We absolutely love this French-inspired rainbow ratatouille for dinner, and often include it in our weekly rotation. I especially like to serve it with toasted baguette slathered with my vegan Blue Cheese or topped with a dollop of Refreshing Ricotta Cheese.

Google / Social Description

Oysters BBQ Fella are the elegant barbeque dish you didn't know you were missing out on.