If you’re looking for the best Super Bowl recipes to make for your game day party, you’ve arrived. From Priya Krishna’s crispy — and crowd-pleasing — flatbread pizza, to Devin Connell’s quick and delicious drumsticks, these chefs have mastered snack party food. Skip takeout and try Rodney Scott’s classic wing recipe. “I wanted to do something different from the fried wings that are on every sports bar menu from coast to coast,” says the passionate pit-master. For veggie lovers, don’t miss our vegan tacos and coconut salsa recipes below. Keep scrolling for the best super bowl recipes to make this weekend!

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The Wang sisters’ paternal grandmother created this recipe and passed it down through the generations. “It’s a rather special recipe, she perfected it over time and was so proud of it that she was constantly giving people the recipe and talking about it.”

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“Traditionally, this dish is served with skin and bones, and that it’s much more tender and flavourful this way.  Our special recipe is printed here, and we hope it will make you fall in love with Vietnam and with locally grown lemongrass.” – Alexandre Vovan

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“Although this fish dish is inspired by Japanese cuisine, the majority of its ingredients can be found in Canada.” – Jérémie Bastien

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The Love Float

Fall in love this Valentine’s Day with the Love Float, a romantic cocktail of rose gin, chocolate liqueur, ginger beer and ice cream. Make it easy and order your cocktail kit here!

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Looking for new Asian vegetable recipes to add to your menu rotation? Explore a world beyond broccoli and asparagus in the new cookbook Asian Vegetables by The Wang Sisters. Quebec-based sisters Caroline, Stéphanie and Patricia have made it their mission to teach cooks and gardeners about Asian vegetables. Choy sum, a flowering cabbage that’s similar to bok choy but sweeter, is used in recipes like Cantonese Fried Rice while Asian eggplant, a softer and milder alternative to aubergine, adds silky texture to Arctic Char, Miso Eggplant and Saké Kasu. Organized by vegetable, this cookbook offers practical advice for growing and cooking, and has beautiful imagery.

Scroll to down for three great recipes from the Asian Vegetables cookbook!

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For Lunar New Year 2024, set your table with an appetizing menu of caramelized salmon with sauteed baby bok choy, lemongrass and soy beef, chicken dumplings and a smoky vegetable chow mein. Top it all off with a celebratory glass to bring out your meals’ sweet and salty flavors. Here’s to a Happy Lunar New Year!

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Q: On a recent visit to Halifax, I had the most amazing Baked Camembert dish at Café Lunette. I would love the recipe so I can make it for guests! — Chantelle, Ottawa

A: “Who doesn’t love a bit of melted French cheese?!” says Vanessa Bélanger, Café Lunette’s chef de cuisine. This dish combines Camembert with the acidity of white wine and the earthiness of rosemary and garlic for a warm and gooey spread. Serve it with baguette and fruit chutney — the perfect pairing to cut the cheesy richness. “This dish is simple to make,” says Vanessa. “You’ll wow your friends and family, and feel transported to France.”

The post Ask A Chef: Vanessa Bélanger of Café Lunette Shares Her Recipe for a Decadent Baked Camembert appeared first on House & Home.

Perfect for warming you up on cold winter evenings, these chef-approved soup and stew recipes are the ultimate comfort food. From Smitten Kitchen’s Ginger Garlic Chicken Noodle Soup (ready in 25 minutes!) to David Schwartz’s Beef Rib stew, scroll down for some winter dinner ideas.

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In the intro to Jing Gao’s Cookbook, The Book of Sichuan Chili Crisp, she describes the condiment she grew up eating in Chengdu, the capital of China’s Sichuan province, as a sweet, fiery, crunchy, spicy and flavorful oil. Made from a mixture of spices such as star anise and ginger, as well as ground roasted Sichuan pepper and preserved black beans for texture and bold flavor, chili crisp is a staple of the region’s cuisine. Today, you can add chili crisp to everything from pizza to dumplings, and there are thousands of variations on the chilis, oils and spices used, reflecting different family recipes and regions. Jing’s version is a twist on her family recipe, which became so popular with her friends that, in 2018, she began bottling and selling it. This led to an online food shop, Fly by Jing, where she has sold two million jars of chili crisp to date, and her cookbook, where she shares the recipe so you can make your own.

Along with Jing’s Sichuan Chili Crisp, we’re showcasing four of her most flavor-packed recipes from the book. Try the Mapo Tofu, which she says has such a vibrant complexity of flavors that she’s seen it evoke tears, the addictive Dan Dan Noodles, and Red-braised Pork Belly, a melt-in-your mouth dish that combines chili crisp with pork belly, soy sauce and rice wine vinegar to create something truly special. Looking for Sichuan flavors without the spicy condiment? Don’t miss Jing’s Kungpao Shrimp; the sweet and sour sauce has spice built right in, set off with the nutty crunch of cashews or peanuts. For those who love heat, these recipes will make your entertaining memorable.

Scroll down!

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